Tagged food science

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 …

GMOs have generated a lot of confusion and fear in the food world. In an effort to help people become more knowledgeable about the food they eat, the Ohio Soybean Council sponsored a showing of the movie Food Evolution. Forbes magazine says, …

A recent virtual field trip took us behind the scenes at T. Marzetti, where we learned about the world of dressings, dips, and sauces. Marzetti began years ago as a popular restaurant, but transitioned to making dressings. The Innovation Center in …

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 …

After making their own salsas, the food science workshop participants had the opportunity to tour Willy’s Salsa production facilities. Willy’s Salsa got its start at CIFT’s Northwest Ohio Cooperative Kitchen (NOCK), a commercial kitchen available to …

More than 150 Ohio Career Tech administrators and teachers were introduced to 21st century agriculture during the annual conference for the Association of Career Technical Educators, held at the Easton Hilton in Columbus, July 30-31, 2014. The …

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, …

GNG teacher leader Shelby Guthrie’s students participated in the recent virtual field trip to T. Marzetti. The students in her food science class enjoyed the presentation: “It was wonderful to see the applications you learn in class in action.” “I …

Did you know that we are only able to fill about 60% of the open jobs in the food and agriculture industry each year with students graduating from colleges of agriculture? The result—we need young adults who are not majoring in agriculture to …

Here are two of the creative units Rachel Sanders has developed for GrowNextGen: Are You Gonna Eat That? Students create a cookbook to learn Standard Operating Procedures for food safety and environmental monitoring. They also test their soy milk …

“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 …

Are cheaper eggs just as nutritious as organic or free-run options? A lab in Canada tested 14 brands to find out. They also looked at nutritional differences between small-farm and big-brand organic eggs. “Some of the cheapest, widely available eggs …

Do you like yogurt? Salsa? What if you could make it from scratch and learn about the science involved? This new workshop, sponsored by the Ohio Soybean Council (OSC) in partnership with the Center for Innovation in Food Technology (CIFT) and …

GrowNextGen collaborated with the Ohio Department of Education and Ohio Corn & Wheat on a special program to help students find their future career. Feed and Fuel Your Future consisted of 4 weeks of virtual field trips, lessons, and career …

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 …

A guest panel during the Field to Package food science workshop gave teachers a first-hand understanding of this important Ohio industry. “The goal of our workshops is to connect your classroom with industry,” Susan Sherer, Educationproject.org’s …

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 …

Food science-related careers are hot in Ohio, and students need to know about these opportunities! In order to reach them, the Ohio Soybean Council and educationprojects.org presented the Experience Food Science: Field to Package workshop, with …

Janel Gerwin, an instructor at Oak Harbor High School/Penta Career Center, attended the Experience Food Science: Field to Package workshop. This event, sponsored by the Ohio Soybean Council and the Center for Innovation in Food Technology, included …

WNWO Toledo came out to find out more about the food science workshop, a collaboration between the Center for Innovation in Food Technology, the Ohio Soybean Council, and AgCredit.

Ice cream? Yes, please! Making ice cream in a bag was just one of the fun activities in a food science workshop held at Lake Metropark Farmpark. 40 teachers ranging from kindergarten to grade 8 participated as part of a Summit County ESC second year …

Meat chickens were the focus of an extensive learning unit for GrowNextGen teacher leader Amy Jo Henry’s students at Global Impact STEM Academy Middle School. Henry is the school’s STEM and CTE Coordinator. This seven week project began with …

Did you know that the food production sector in Ohio employs nearly 70,000 people and includes some of the biggest food producers in the nation? Our summer workshop, Experiencing food science: field to package, sponsored by the Ohio Soybean Council …

Twelve teachers from the Ohio Rural Educator Program (OREP) recently explored food science in an all-day workshop. OREP teachers are middle and high school teachers from rural Ohio schools involved in a year-long professional learning cohort. This …

CIFT recently sponsored the annual Food Industry Summit, a gathering for food manufacturers, auxiliary service providers, and other interested people. Global Impact STEM Academy instructors Jennifer Foudray and Rachel Sanders, GrowNextGen teacher …

Ever wondered what’s in your vegetable oil? A new e-learning course developed by GrowNextGen Teacher Leader Andrea Harpen with assistance from Monsanto will help you understand the chemical structure of vegetable oil and introduce you to two …

Whitney Short teaches agriscience and biotechnology to 7th-12th graders at Anthony Wayne High School in Perrysburg, Ohio. She recently attended the Commodity Classic in Florida with a group of educators and found the collaboration really helpful in …

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 …

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 …

GNG partner CIFT, the Center for Innovative Food Technology, is sponsoring the 2019 Ohio Food Industry Summit in Columbus this month. Food manufacturers and auxiliary service providers will meet to discover new techniques, learn about industry …

We’re partnering with CIFT, the Center for Innovative Food Technology, to bring you a great new summer workshop called Experience Food Science: Field to Package. This workshop, sponsored by the Ohio Soybean Council and CIFT with a grant from …

guest post by Abby Snyder, The Ohio State University Gastroenteritis, a stomach illness characterized by nausea, cramps, vomiting, and diarrhea, results from eating food contaminated with microbial pathogens. Keeping these pathogens out of food …

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 …

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. …

The 2019 Ag Biotech Academy gave participants the opportunity to work through three different lab tracks: food, fuel, and skills. Thanks to the Ohio Soybean Council and Pioneer’s sponsorship, teachers went home with a supply kit for the labs of …

Teachers, do your students know about the many careers associated with Food Science? GrowNextGen provides many resources to help them gain this knowledge, including food science workshops. Kalley Schaefer of Fayette High School attended Experience …

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. …

Soy is high in protein and provides good nutrition. This scientist has developed a product that will enhance health by improving the nutritional value of a common food. Soy-Gari Research Opens New Opportunities By Leticia Amoakoah Twum • From Summer …

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 …

“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 …