Content tagged food science

Curriculum

Plenish® of ways to use oil

Can you transform fats in your diet? Current trends in consumer behavior show that people want to eat healthier and are looking for simple ways to transform their diets. High oleic soybean oil features lower saturated fat while maintaining…

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Woeber's Mustard plant tour reveals an array of job opportunities

What’s even more amazing than the hundreds of products made at the Woeber’s Mustard plant? All of the jobs related to them! Teachers attending the Ag Biotech Academy workshop toured the facility and… continue reading →

Career video

International Trade

A career in global ag trade relies on strong interpersonal skills and an understanding of the food…

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Soybean Ink and Salad Dressing

Instructors Abby Snyder and Colin Day recently participated in Science Night for Geneva City School District in New York. They saw over 350 people and presented a soy lecithin ink lesson, connecting it… continue reading →

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Sharing the great GrowNextGen resources!

Dale Minyo of Ohio Ag Net recently interviewed Kelly Lewis, Bioscience Technologies teacher at Eastland-Fairfield Career and Technical Schools in Gahanna. Lewis was introduced to GrowNextGen through a… continue reading →

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Your students’ career exploration journey starts here

We’ve done the legwork to gather these great resources. Now you can help your students explore and make career plans for a bright future!… continue reading →

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Fermented foods workshop brings teachers close-up with mold

GrowNextGen Teacher leaders Colin Day and Abby Snyder recently presented “Fermented Foods! Mold Fermented Soy Products”, a workshop for middle and high school biology teachers in central New York. Fif… continue reading →

Curriculum

High Oleic Oil: What’s all the Fuss?

How does chemical structure affect chemical performance? Trans fat is out, so back to the drawing board. In this unit, students will explore the chemical behavior of molecules related to the structure by 1) examining how the structure of high oleic oil changes…

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"Beyond Taste Buds: The Science of Delicious"

It’s not just taste or smell or texture: all these things work together to enhance our experience as we eat. Learn about the latest research in taste in this fascinating article from National Geographic… continue reading →

Curriculum

AFNR Food Science

What is food science? We are bombarded by new foods every time we go into a grocery store or watch television. Where are all of these foods coming from? Food science is the answer. This AFNR unit introduces several aspects…

Curriculum

Beans About Water: Soybeans and Food Science

What role do soybeans and soy products play in my everyday life? Are soybeans everywhere? Really? Check ingredient labels in a variety of cookies, peanut butter, soups, chips, chocolate candy, microwave popcorn and other processed snacks. Many of the foods we eat…

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New unit—Soy in food: What is that doing there?

In this unit, students measure the nutrient content of various foods, determine the function of soy in foods, and learn how fermentation of soy can be used to make different foods. The unit includes… continue reading →

Curriculum

Soy in Food: What is that doing in there?

How does the chemical composition of soybeans impact the characteristics of soy-containing foods? Have you ever looked on a food label and seen soy products on it, even though it wasn’t made from soybeans? This unit explores the various uses of soy in foods and how soy can be used to accomplish…

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Mooove over, Bessie; there's a new (Soy)Cow in town!

A “SoyCow” is a processing system that can grind and cook whole soybeans into soymilk, from which beverages, soya “cheese” (tofu), yogurt and other soy foods can be made. The SoyCow can process 4 pounds… continue reading →

Curriculum

Soy McCoy Coloring Book

What is a soybean? What value does it have? For younger students, a coloring book that introduces soybeans: the history and the uses in animal agriculture, bioproducts and the local grocery store. This is perfect for ag days, camps or after school…

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Easy, Fast, Efficient Technique for Rewriting Plant Genome

“The speed and simplicity of CRISPR have momentous implications for agriculture: The process could lead to plants that can withstand what an increasingly overheated nature has in store. It could also… continue reading →

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Career spotlight: Food Scientist

A food scientist does a lot of interesting things:… continue reading →

Curriculum

Oh Soy Good!

How might soymilk, and other types of milk, help ensure food security? Investigate various milk sources and their composition through core disciplines of Science, Math, Social Studies and Language Arts to discover the availability of milk types within multiple cultures that…

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New AFNR units coming soon!

GrowNextGen teacher leaders and agriscience teachers Courtney Bockbrader, Meredith Wolfe, and Whitney Short are developing new units for classroom teachers. These units are part of the Agriculture, Food… continue reading →

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Meet our teacher leaders

GrowNextGen provides many instructional resources for educators, from curriculum to materials to workshops. These helpful, creative materials are developed by some special people! Teacher leaders are… continue reading →

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Learn “oil” about it! High-oleic e-learning course

Ever wondered what’s in your vegetable oil? A new e-learning course developed by GrowNextGen Teacher Leader Andrea Harpen with assistance from Monsanto will help you understand the chemical structure of… continue reading →

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