How can ag biotechnology contribute to food security? Learn about the latest seed research, the impact of environmental issues and sustainability, biology/chemistry labs, industry experts & tours, and get free classroom materials. Hotel and food costs are covered by the Ohio Soybean Council & DuPont Pioneer. Ashland graduate credit is available.
“If you are wondering if Ag Biotech Academy is for you, the answer is yes! You’ll walk out with information to help your students see the importance of agriculture and its role in our society, and you’ll have a network of individuals to help you succeed in implementing ag-based education in your classroom.”
Past participants are encouraged to come and bring colleagues to this expanded two-day event with a new location, new field trip and Level 2 labs. Please note: This workshop is geared toward middle and high school teachers. The content covered is above the level of elementary grades science and elementary teachers should not register.
Day 1 and 2: Labs for Level 1 and Level 2 (returning academy attendees)
Introduction to Gel Electrophoresis
Moving Genes: The Connection to Crop Production
New Food Science Labs
Industry Speakers including Field Agronomist, Soybean Researcher, Business & Communications, Ag Production and others
Each teacher will receive over $300 worth of classroom lab supplies. 18 hours of contact time will be awarded for the 2 day workshop and 1 hour of graduate credit from Ashland University is available for $175.
AgBiotech Academy introduces teachers to the ways biotech is incorporated into agriculture through food science activities and biofuels labs. For teachers of Biology, Chemistry and Environmental Science. At this two-day …learn more →
Standards covered at Ag Biotech Academy
Outcome: 1.3. Business Ethics and Law
1.3.2. Follow protocols and practices necessary to maintain a clean, safe and healthy work environment.
Outcome: 1.12. Site and Personal Safety Procedures
1.12.7. Select, use, store, maintain and dispose of personal protective equipment (PPE), appropriate to job tasks, conditions and materials.
1.12.8. Identify safety hazards and take corrective measures
Outcome: 3.2. Foundations of Chemistry
3.2.8. Apply the concepts of stoichiometry and the laws of thermodynamics to chemical reactions.
3.2.13. Use and calibrate precision weighing and measuring techniques (e.g., analytical balance, micropipette), based on the metric system.
Outcome: 3.8. Research and Experiments
3.8.2. Design a research plan, including the significance of the problem, purpose, variables, hypotheses, objectives, methods of study and a list of materials.
3.8.3. Distinguish between dependent, independent and control variables in an experiment.
3.8.4. Establish and implement procedures for systematic collection, organization and use of data.
3.8.5. Select and apply sampling methods that appropriately represent the population to be studied.
3.8.11. Draw conclusions based on observations and data analyses, recognizing that experimental results must be open to the scrutiny of others.
3.8.12. Prepare and present findings using scientific reports.
Strand 3. Biotechnology: Learners apply the skills and knowledge of interpreting laboratory requests, using protective clothing and hazardous material containment, specimen collection procedures, a variety of laboratory testing and techniques, and maintenance of laboratory equipment and supplies.
Outcome: 3.1. Handling, Preparation, Transportation, Storage and Disposal
Handle, prepare, transport, store and dispose of specimens using procedures that minimize disturbance to the test specimen. Monitor, record and maintain the integrity of equipment and instrumentation, environmental conditions of the facility and the inventory.
Outcome: 3.2. Foundations of Chemistry
3.2.5. Write names and formulas for common compounds.
3.2.10. Identify materials that can be used as a catalyst.
3.2.15. Calculate errors in various measurements, based on data acquired using common laboratory equipment.
Outcome: 3.5. Laboratory Standard Operational Procedures
Perform methods and techniques using protocols to conduct an experiment.
Strand 7. Food Science
Learners apply principles of biology, chemistry and physics to the research, development, production, processing and distribution of food products meeting quality assurance standards in a system that is safe and secure.
Outcome: 1.10. Sales and Marketing
1.10.2. Determine the customer's needs and identify solutions.
1.10.10. Demonstrate sales techniques.
Outcome: 3.3. Microbiology Testing and Technology
3.3.9. Describe molecular behavior and the structure of large molecules, including carbohydrates, lipids, proteins and nucleic acids.