Here are two of the creative units Rachel Sanders has developed for GrowNextGen:
Students create a cookbook to learn Standard Operating Procedures for food safety and environmental monitoring. They also test their soy milk and recipes they’ve created, analyzing for carbohydrates, proteins, and lipids and comparing plant and animal protein. What’s the most effective way of preventing bacterial growth in food? What are proper cooking techniques? How much protein is in their soy milk?
In this unit, students act as lab technicians working for a cosmetic company. They learn about common lab and measuring equipment by generating soy-based beauty products and also research STEM career fields within the cosmetic industry. Imagine the fun of coming up with your own nail polish, soy milk bath, soy milk soap, and soy-based lip balm!