11-5 |
Introducing food safety and microbiology in the high school curriculum |
H. PRUSAK1, P. C. Vasavada2, and S. C. Ridley2. (1) Agricultural Education/Biology, Clear Lake High School, 1101 3rd St. S.W., Clear Lake, WI 54005, (2) Animal & Food Science Dept., Univ. of Wisconsin, River Falls, 410 S. 3rd St., River Falls, WI 54022 Topics in food safety and food microbiology offer an excellent opportunity for high school teachers to present commonly taught biological principles using examples that are timely and real to students. The topics can be easily assimilated into a variety of courses, and the materials needed for hands-on work are often inexpensive and readily available. Our project had three objectives: 1) to introduce food microbiology to teachers, 2) to facilitate incorporation of food microbiology topics in the curriculum and 3) to demonstrate techniques and share resources. We chose to approach agriscience teachers first by offering a mini-workshop at the Wisconsin Association of Vocational Agriculture Instructor's (WAVAI) summer conference. Hands-on demonstrations of techniques, sample lessons, and relevance to the Wisconsin science standards were presented. Teachers seeking more background and additional hands-on work were encouraged to attend a 2-day fall workshop on the UW-River Falls campus. Over 50 teachers attended the mini-workshop at the WAVAI summer conference. 87% reported that they cover some food science or food safety material in their classes. Many cover food processing; far fewer include food microbiology. Only 33% felt that their training and preparation for teaching food science was adequate. 67% thought their preparation was less than adequate. Five teams of teachers (an agricultural science teacher paired with a science teacher) were accepted for the 2-day workshop. They received additional background in food microbiology, participated in hands-on activities in the lab, and are now in the process of developing a classroom activity. Teachers are interested in incorporating food safety and food microbiology into their curriculum, but most feel inadequately prepared to do so. By demonstrating another career option - food science - both students and the food industry will benefit. Teachers and students will benefit through the study of curriculum units that help them meet the state science standards.
Session 11, Education: Food Science Education
|