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. Fifteen participants learned about fermented soy products made with mold. A taste test included familiar food items such as soy sauce and tempeh. Teachers received training on microscopy, then looked for fermentative organisms with microscopes and identified cellular structures. As part of the workshop, they also received digital versions of the teaching materials for use in the classroom.
Fermented foods workshop brings teachers close-up with mold
More like this at GrowNextGen
unit
unit
Soy in food: What is that doing in there?
4 lessons, 17 files
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 …
article
article
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 international/cultural implications for the way …
unit
unit
Let’s eat! Exploring food science
4 lessons, 18 files
How is science in everything we eat? What is your favorite food? Chances are a soybean product is being used to process it or, if it’s a meat dish, was used to feed the animal. Other living things (microbes) help to make our food, too. …
article
article
Food industry experts share career info
During the recent “Experience Food Science: Field to Package” virtual workshop, an industry panel talked to teachers about their educational backgrounds and current job responsibilities. These experts represented several of the many food-related …