These self-guided digital resources allow students to work independently. Pre- and post-tests can be used to check knowledge gains.
Did you know that most fruits and vegetables in the produce aisle are NOT genetically modified? Take this course to find out which crops are and which three governmental agencies are responsible for regulating the industry. Definitions of various types of genetic modification are also included.
What factors are used to judge water quality? What human activities might lead to cultural eutrophication and harmful algal blooms? Students will learn about the process and effects of cultural eutrophication and describe ways to reduce risk.
What do you know about soybeans? This course provides an overview of soybeans. Students learn about the parts of the soybean plant and the many uses of soybeans. Information is also provided about the process of growing and exporting soybeans.
How can soy protein be used to address global hunger? As the world population continues to grow, world hunger must be addressed. This course helps students to identify rapid population growth areas, global hunger areas and hunger health risks. They will compare national protein consumption using nutritional information and learn how the protein content in soybeans is important in the fight against world hunger.
How do today’s farmers continue to increase productivity? Farmers are continually implementing management practices in order to increase food production in a sustainable manner. Learn how these good stewardship practices have resulted in reduced soil erosion and lower amounts of pesticides, water and energy used while increasing yield.
How important is global trade to farmers? Global demand for food is rising due to various factors. Discover how Ohio plays a role in global trade of agricultural commodities and the factors that affect it.
How does food science play a role in food production? People with careers in food science and technology work to provide nutritious food for an ever-growing population. Students will identify parts of the nutrition label and the nutritional content and health benefits of food products. They will also learn about different college and career opportunities in the Food Science and Technology industry.
What is vegetable oil and what is its chemical structure? How is the chemical structure of oil related to its functionality? Compare saturated and unsaturated fatty acids’ structure and use. Learn about a new, healthier type of cooking oil made from high-oleic soybeans.
What exactly Is a bio-based product? Learn about the benefits of using bio-based products. Soybeans, a renewable resource, can replace petroleum in many products and uses. Ohio’s top agricultural and bio-based chemical products are presented.
How are fish benefitting from soy feed? The global demand for protein is rising due to increasing urbanization, rising incomes and the growth of the middle class. Seafood consumption is increasing, as seafood is a comparatively inexpensive source of protein. Learn how a new type of soy-based feed decreases the environmental impact of aquaculture, making it more sustainable.