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Foiling Spoilage
In this agricultural education learning exercise, students read 6 descriptions of bacteria that cause food spoilage. Students then read 4 descriptions of preservatives that can be used to prevent spoilage. The learning exercise is...
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Food-Borne Illnesses
Use this instructional activity to have your charges consider the differences between food spoilage and food-borne illnesses including the differentiation of food infections and food intoxication, including characteristics of each. Some...
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Hazards of Defrosted Food
Peas spoilage hot, peas spoilage cold: examine the bacterial growth on newly defrosted peas versus peas that have been defrosted for 24 hours. Using the session one questions in the "Microbes and Food Spoilage" PDF, learners will make...
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Food Safety at the Grocery Store
Students study the connection between food spoilage and temperature control. They determine the difference between expiration, sell-by, and use by date on food. They investigate food safety practices to look for when food shopping.
Learning Games Lab
Controlling Water Activity in Food
Food storage matters! Scholars learn how the amount of water in corn can affect its rate of spoilage. They create a control group, then test three corn samples stored in three different locations for water activity. As a result of the...
Learning Games Lab
Understanding Water Activity
How does water activity play a role in food spoilage? First, the learners think about which types of foods would be best to take on a backpacking trip based on the water activity of different foods. It then walks through why water...
Learning Games Lab
Testing and Adjusting pH
Pupils learn how to control food spoilage by adjusting the food's pH. They see that one of the most dangerous bacteria can grow in food if people don't handle and store food properly. Using knowledge of the bacteria's preferred pH,...
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How Can You Prevent Spoilage?
Middle schoolers complete laboratory activity to discover what temperature is most effective in prohibiting bacterial growth in two percent milk. Students then write lab report detailing findings.
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Chapter 16, Food Biotechnology
Although the points given on these slides are valid, the visual accessibility is poor. Consequently, many viewers would be distracted or entirely unable to view the presentation. The content is a review of microorganisms and their...
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Don’t Cry Over Spoiled Milk!
Seventh graders explore how milk spoils over time. In this biology lesson plan, 7th graders discover how pH changes as microorganisms enter the food and multiply. They explain the benefits of pasteurization process.
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Keeping Milk Fresh
Young scholars identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.
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Apple Science
Sixth graders explore agriculture by viewing a fruits and vegetables video clip. In this apple characteristics lesson, 6th graders discuss how fruits and vegetables deteriorate after being exposed to oxygen and identify methods to defend...
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Unit: Processing and Manufacturing: Examination Three
StudentsMatch the vocabulary terms in column A with the definitions in column B. Write the letter of the definition in column B in the space next to the terms in column A. Afterwhcich, students Write short answers or fill in the blank to...
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The Designed World
Students visit a school or public library and study how information is organized. For this information management lesson, students answer a group of questions about the organizational method of the library. Students then practice sorting...
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Preserving the Harvest: Dry it Out!
Students explore how people preserved their food in the past. In food preservation lesson, students create different models that enable someone to dry out food, such as a food dehydrator. Students also learn how to prepare different...
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Food For Keeps
Students explore food. For this processed and fresh foods lesson, students discover how some foods are processed and how they differ from fresh food. The complete group activities and an individual reading assignment. This lesson...
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Better Butter
Students explore the process of making butter. In this agriculture lesson, students discuss how butter is made today and how it was made in the past. Students make their own butter using baby food jars and some "elbow grease."
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Modern Technology and Farming
Learners explore agriculture by conducting a technology conversation in class. In this food system lesson, students identify the path of food from farm to plate and view a virtual farm on the Internet. Learners complete a farming...
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Food For Keeps
Students investigate the concept of food preservation. They use the internet to conduct research, specifically the methods of processing the students' favorite foods. They are introduced to the project using realia like beef jerky and...
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Sorting
Students explore how books are sorted in a library. For this sorting lesson, students play a game where they have to fill the shelves with books that share a common theme. Students compare this game to a real library. Students discuss...
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Hand Washing: I can handle it!
Students wash cinnamon off of their hands in a variety of ways to learn proper ways to disinfect. In this washing hands lesson plan, students use water, soap, cooking spray, and other ingredients to wash hands and talk about the results.
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Who's Coming to Lunch: A Study of Mold Growth
Students participate in an experiment to determine where fungi and molds are formed, and create graphs documenting fungal growth.
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Honey Bunches of Oats
Students explore a variety of crops that are used in our food products utalizing a box of the cereal, Honey "Bunches of Oates." Percentages of each of the three different kinds of flakes present are calculated.
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Redesigning Product Packaging
Young scholars apply the design process to solve a packaging problem. After examining the materials used in the packaging of everyday products, students gather and analyze information about a specific product. They create a new design...
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