Industrial microbiology Lesson Plans

Students prepare a wet mount of a blue-green algae. They examin their sample under a microscope and record their observations. Students view prepared slides of several bacteria and record observations. They collect bacterial samples from various locations in the school. Students describe their resoning for selecting their locations. They grow the bacteria in a petri dish and analyze their results.

Students are exposed to the benefits of many antimicrobial soaps to prevent infections. In the food-service industry, studies indicate that inadequate hand washing and cross-contamination is responsible

Students study data from a USDA catfish pond. They look for microbial populations and chemical concentrations in the runoff to determine the effectiveness of filter strips. They use their knowledge of biogeochemical cycles to explain the data found.

Students role play as nurse managers in a hospital and are faced with an infection control crisis. They are to examine the feasible ways to solve and control the problem. Students utilize technology, language arts, trade and industry, and the health occupations curriculum.

Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.

Young scholars examine proposals to combat AIDS, VRSA, and measles and recommend one that they could support. They investigate how people can have very different feelings about such proposals.

Young scholars examine how natural selection creates antibiotic-resistant bacteria, recognize applications of evolutionary principles for medicine, agriculture, and conservation, and discuss how science contributes to decisions in context of society.

Learners investigate various disease epidemics that have devastated the world population at different points in history and examine the diseases' effects on the countries they impacted.

Students read documentation about microorganisms in agriculture and share what they've read with partners. They taste samples of yogurt and describe the yogurt making process. They experiment with fermenting milk to recreate the yogurt making process.

Students use the scientific process of investigation to explore the mechanics of making ice cream, bread, pancakes, Kool-Aid and cake. They research foods and agriculture from the 1930's.