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Ag Biotech Academy 2017: 2 days, 29 teachers, and lots of lively learning! This Ohio Soybean Council-sponsored workshop took place at the Global Impact STEM Academy in July, with two activity tracks. AgBiotech 101, presented by GNG teacher leader …

“Is there a nutritional difference when using a different flour base while making dog biscuits?” That’s the question Allison Sanders of Global Impact STEM Academy set out to answer with her science project. Sanders compared the amount of …

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 found lots of opportunities for science students. …

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 to the principle of emulsification. …

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 summer workshop a few years ago. Now she uses …

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! As an educator, you want to help students connect their learning with the real world, but you’re in need of …

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 …

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. Your students can be food scientists with …

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 …

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 of raw soybeans into 4 gallons of nutritious …

“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 result in a more nutritious yield, from less …

A food scientist does a lot of interesting things: develops new food products, from the initial idea to the finished product improves existing products troubleshoots product-related issues including flavor/sensory, quality, shelf-stability, …