Bean Seed Cycle
Students explore how soybeans are grown by farmers, examine seed anatomy through a seed dissection activity, and observe the germination of a soybean plant.
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Beef Basics
Students explain the value of the beef cattle industry, including the products cattle produce, the production process from farm to plate, and how cattle can utilize and obtain energy from grass and other forage.
Beef: Making the Grade
Students will evaluate the USDA grading system for whole cuts of beef and discuss consumer preferences and nutritional differences between grain-finished and grass-finished beef. Students will also distinguish various labels on beef products and discuss reasons for the government’s involvement in agricultural production, processing and distribution of food.
Before the Plate
Students view the 2018 documentary Before the Plate and follow Canadian chef John Horne as he journeys to the source of ten primary food ingredients used in his restaurant. Using critical thinking skills, students will explore the farm-to-table journey of food. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view.
Biofuels and Bioproducts (Grades 6-8)
Students explore the process of fermentation in the creation of ethanol and observe the role enzymes play in the fermentation of starch.
Biofuels and Bioproducts (Grades 9-12)
Through a series of activities, students explore fermentation and ethanol production, observe the role of enzymes in fermentation, analyze nutrient values of dent corn, and discover how biofuels are made from plant oils.
Blue's the Clue: Souring Milk for Science (Grades 6-8)
This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.
Blue's the Clue: Souring Milk for Science (Grades 9-12)
This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.
Bring Home the Blue, Not the Flu! (Grades 3-5)
Students investigate how diseases are spread and discover how to prevent transmission between humans and animals.
Bring Home the Blue, Not the Flu! (Grades 6-8)
Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures as well as complete an online module to deepen understanding of specific diseases and their prevention.
Bring Home the Blue, Not the Flu! (Grades 9-12)
Using the context of a county fair livestock show, students investigate how diseases are spread. With a focus on zoonotic disease, students will complete simulations demonstrating the spread of illness and implementation of biosecurity measures as well as complete an online module to deepen understanding of specific diseases and their prevention.
Build it Better
Students investigate animal handling preferences, design a cattle corral system that is durable, efficient, and effective, and discover the skills needed to be an agricultural engineer.