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Food Preservation: Food Science, Canning, Gardening
Learners consider the procedures and safety issues involved in food preservation. They conduct experiments in canning, freezing and drying. If everyone can preserve food utilizing a variety of methods and science principles, the lesson...
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Food Safety Lab
Students determine the optimal living conditions for yeast and apply these results to microbes in food. For this microbiology lab lesson, students observe the reaction of yeast to elevated temperatures. They relate these results to safe...
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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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Microbes and Our Food
Students investigate foodborne illnesses and involved microbes. They identify major pathogens and then research and explain how they contaminate foods and how people are affected.
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Food Safety-Consumers Need the Facts
High schoolers begin by completing a survey asking them to rank their concerns about commercially prepared foods. They develop a definition of relative risk, and complete the "Pro or Con" worksheet. Students work in groups to make a...
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Bacteria's Role in Food
Young scholars grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...
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Food Safety Teamwork
Young scholars examine the different members of food safety teams and their role in the food safety cycle. They study how these teams work together to keep our food safe.
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Yeasts and Molds
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.
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Genetically Modified Foods
Students investigate the risks of genetically modified organisms. They examine web site that contain information about GMO's and share the information with other adults.
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Helpful Microorganisms
Students study how some microorganisms are helpful and practical in foods. They work with microorganism in a number of food, such as yeast in bread and yogurt.
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Water Microbes and Human Health
Students research the possible sources and human health effects of microbes found in recreational and drinking water. They explore the range of negative outcomes of contact with contaminated recreational and drinking water by creating...
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Microbes
Microbiology beginners feed different sweetening agents to yeast and measure carbon dioxide production to estimate energy contained in each. They set the trials up in zip-top plastic baggies and then measure gas volume by water...
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Funky Fomites and Aseptic Microbiology Techniques for Bacterial Isolation
Students listen to a lecture on the purpose of practicing aseptic technique as well as an explanation of how to practice them. They practice aseptic technique by plating bacteria in order to isolate individual colonies of bacteria. They...
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Hand washing Laboratory Activities
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
Baylor College
The Variety and Roles of Microbes
Mini microbiologists play a card game in which they group microorganisms by groups: virus, fungus, protist, or bacteria. Then they identify the roles different microbes play in the natural world and explore how humans effectively use...
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The Challenge to Deliver Insulin
Students investigate these fundamental chemical and cellular processes. They recognize the long-term danger that comes from a diet of fast food, chips, and soda, realize that avoiding diabetes is their responsibility, and establish...
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Microbial Spoilers: The Impact of Microorganisms on the Shelf-life of Milk
Students are inroduced to a commonly used microbial culturing technique. They explore the role of microorganisms in determining the shelf-life of food products.
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Stream Quality Assessment
Students investigate many of the factors that affect water quality. They take measurements and water samples at a local stream and evaluate the health of their community's watershed. They write a report detailing their findings.
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Should Soil Be Sterile?
Students determine if the sterilization of topsoil is beneficial to seed germination and plant growth. They grow plants alongside control groups, make and record observations of plant growth and measure plant biomass.
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Comparing Microscopic Organisms in Fresh and Polluted Water: An Invitation To Inquiry
Students have the opportunity to develop and formulate ideas and explanations through the scientific standard of inquiry. They identify organisms by using an identification key for specific aquatic geographical area.
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Microbes and Climate
Students examine how microbes play a role in the climate system. In this climate lesson students complete an activity, create a PowerPoint presentation and present it to the class.
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Photography and Composition
Students examine the techniques and principles of photographic composition using various scientific tools such as a camera, a digital computer scanner, and a computer.
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Science: Designer genes
Students engineer new organisms using biotechnology. In small groups, they write procedures, list benefits and drawbacks, and explain how their new organism might affect the environment. After creating their new organisms, they present...