Students identify technologies that have changed the way humans affect the inheritance of desired traits in organisms; compare and contrast selective breeding methods to bioengineering techniques; and analyze data to determine the best solution for cultivating desired traits in organisms. Grades 6-8

Using the context of apples, students will apply their knowledge of heredity and genetics to distinguish between sexual and asexual reproduction as they explain how new varieties of apples are developed and then propagated to meet consumer demand for a tasty, uniform, consistent product. Grades 6-8

Students will explore the carbon cycle and evaluate associated phenomena of climate as they discover the impact climate change could have on the farms that produce our food. Grades 6-8

Students will gain a broad understanding of the types and sources of different fibers, examining their origins and observing their differences. Activities in this lesson include examining clothing and clothing labels and observing how different types of fabrics burn. Grades 6-8

Students observe the anatomical structures of flowers and explain a flower's role in plant growth and reproduction as well as their connection to our food supply. Grades 6-8

Students focus on the science involved in the production of our food and explore the high-tech aspects of agricultural production as they learn about careers in food science. Grades 6-8

Students will explore the steps and processes that create a food system and gain an understanding of hunger as it relates to the physical well-being, culture, and geographic location of all people. Students will learn what a food system encompasses, create a "food system chain," and discuss why hunger still exists despite modern advances that have made the US food system highly efficient. Grades 6-8

Students will explore milk production in the United States and explain the benefits of homogenization, pasteurization, and fortification of milk. Grades 6-8

Students will participate in a foraging activity, gaining perspective on how scarcity of resources can affect well-being and how agriculture provides the benefit of a steady, reliable food supply. Then they will read about hunter-gatherers and early agriculture and use maps to explore how geography affected the development of early civilizations. Grades 6-8

This lesson teaches about invasive species: what they are, the threats they pose, and damages they can cause. Students will identify individual pests and invasive species and discover what they threaten, where they live, and the pathways hungry pests use to enter new locations. Finally students move into action and explore what they can do to prevent the spread of invasive species. Grades 6-8

Students will explore the core question, “How will we sustainably feed nearly 10 billion people by the year 2050?” as they discover what sustainable agriculture is and how it is critical to securing a stable food supply and future for a growing population. Grades 6-8

Students discuss the definition of “fertilizer” and relate it to plant nutrition and the need to restore nutrient balance in agricultural soils. They discuss how people and crops can suffer from nutrient deficiencies. Students assume the roles of plant doctors and diagnose nutrient deficiencies in corn plants. Grades 6-8

In this lesson students will learn about plant parts and how they function in plant growth and reproduction. Grades 6-8

Students will learn about two types of plant propagation – seed planting (sexual) and stem cuttings (asexual) and recognize the genetic differences in these processes, as well as the advantages and disadvantages of each method. Grades 6-8

Students examine the components of different soils and recognize how sand, silt, and clay particles affect air space and water absorption. Grades 6-8

Students will demonstrate understanding of the importance of the relationship between producers and consumers by explaining how agricultural supply and demand affects commodity prices. Grades 6-8

Identify common Thanksgiving foods and their farm source, determine if those foods can be produced locally, and locate the common origins of their Thanksgiving day dinner. Grades 6-8

In this lesson, students will follow the farm to fork process of producing beef, learn how cattle and other ruminants convert grass into nutrient-rich foods such as milk and meat, discover ways cattle recycle food waste, and identify careers in the beef cattle industry. Grades 6-8

After learning the five basic requirements of plant growth, students discuss terms related to hydroponics. Students then build and maintain hydroponic units from soda bottles. Grades 6-8