Methods of Crop Modification
Explore six scientific processes that can be used in plant breeding to modify the genotype of a plant in the pursuit of desired characteristics.
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Microbes – They're Everywhere!
Students will explore the varied roles that microorganisms play in the world as well as different methods for controlling their growth. Activities include using a dichotomous key to identify waterborne diseases, comparing effectiveness of handwashing techniques, reading fictional and factual excerpts about microbes, and experimenting with the growth of microorganisms on potato slices.
Microorganisms: Good Guys or Bad Guys?
Students will explore and observe microorganisms at work in decomposition as well as in the production and preservation of food. Activities include creating a "decay buffet" and identifying grocery store foods that contain or are made with the help of microorganisms.
Milk Makin' Math
Students explore the numerous career opportunities involved in the dairy industry and solve real world math problems related to specific careers within the industry.
Milk or Meat? Beef or Dairy?
Students identify the differences between beef and dairy cattle and determine the commodities produced by each type of cattle.
Milk, Sugar, Science: Engineering Ice Cream
Students explore the journey of milk from cow to ice cream, make ice cream in a bag, and discover how food engineers have developed many different processes for making ice cream.
Milk: The Scoop on Chemical and Physical Changes
In this lesson students apply their knowledge of physical science to dairy products to determine if the changes that take place when turning milk into cheese, butter, yogurt, ice cream, whip cream and other dairy products, is a physical or chemical change.
Mind Your Own Beeswax
Through project-based learning, students solve the problem of excess beeswax, a byproduct of honey bees, by developing a useful beeswax product and marketing their product to be sold in a local boutique or farmers market.
Mix It Up! Food Scientist
In this lesson, students will model the responsibilities of a food scientist by working in product development teams to create a new food product. Tasks will involve market analysis, economics, food chemistry and safety, graphic design, and communication.
More Than One Grain of Rice (Grades 3-5)
Students investigate the cultivation and identify the parts of rice by reading One Grain of Rice by Demi and removing the hull, bran, and germ from grains of rice.
More Than One Grain of Rice (Grades 6-8)
Students will learn about the cultivation and parts of rice while also covering subjects including mathematics, economics, and geography. Activities include reading One Grain of Rice by Demi and removing the hull, bran, and germ from grains of rice.
My Agricultural Connections (Grades 6-8)
Explore how we are each connected to agriculture through our food, clothing, shelter, fuel, and more. Students will be introduced to agriculture and begin to recognize the depth and complexities of agricultural systems locally and globally.