36C-5 |
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A. M. ROWLEY, Dept. of Food Science and Technology, Univ. of Georgia, Food Science Bldg., Athens, GA 30602 and J. S. Peacock, Dept. of Food Science and Tech., Univ. of Georgia, Food Science Bldg., Athens, GA 30602. As food is one of our most basic interests in life and a top priority in teenagers' lives, food science is a natural perspective from which to approach high school science instruction. The objectives of this project were to increase interest in the physical sciences and awareness of academic and career opportunities in food science. Graduate teaching fellows from the Univ. of Georgia NSF GK-12 program, The Science Behind Our Food, partnered with high school science teachers to develop and implement innovative, inquiry-based lessons that present the physical sciences from a food science perspective. Product development was used as a capstone project to integrate these activities into the high school science curriculum. Students participated in a product development competition in which they addressed a specific product challenge through application of basic science concepts. The competition required students to design and produce a new food product and package; develop product storage, display, and marketing plans; and assess consumer acceptability of the product. Student evaluations indicated that product development was successful in increasing student interest in the physical sciences and awareness of academic and career opportunities in food science. The use of food science as a context for high school science instruction has the potential to increase student engagement and achievement while also benefiting the food industry by developing qualified, interested individuals for academic and professional opportunities in food science.
Session 36C, Education: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |