Lessons

Through project-based learning, students work in groups to create a flavorful and nutritious meal for astronauts to eat in space. They experience careers in food and nutrition, food science, and marketing, research different ways to preserve foods, and discover how food is taken to and eaten in space.

Through project-based learning, students solve the problem of excess beeswax, a byproduct of honey bees, by developing a useful beeswax product and marketing their product to be sold in a local boutique or farmers market.

Through project-based learning, students will develop, market, and brand a healthy energy bar and packaging to be sold to a target audience.

Through project-based learning, students will work in groups to design an agritourism experience that will increase profits for a family-owned farm and provide agricultural literacy opportunities for community members.

This lesson introduces agriculture as a managed system that has environmental impacts, and how farmers employ practices such as growing pulses to minimize these impacts.

Students discover the sources of various fish and seafood, compare wild-caught and farm-raised aquaculture systems, and use a simulation to learn how overfishing can damage the ocean ecosystem.

Students will learn the physical components and nutritional composition of a grain, understand the function of the protein gluten in the structure of bread products, and investigate how mechanical and chemical digestion begins with salivary amylase in the mouth.

In this lesson, students will model the responsibilities of a food scientist by working in product development teams to create a new food product. Tasks will involve market analysis, economics, food chemistry and safety, graphic design, and communication.

Students explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.