Students compare the components of beef and plant-based burgers by determining the production and processing methods of each product; evaluate the ingredients and nutritional differences between beef and plant-based products; and discuss different points of view in the agricultural industry concerning plant-based proteins and traditional beef. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12

Students investigate US crop and livestock production and analyze the relevance of land use models in contemporary agricultural production. Grades 9-12

Students will discover the five culinary functions of eggs by completing a cooking lab comparing recipes with and without eggs. Students will see how eggs leaven, bind, thicken, coat, and emulsify our foods. Grades 9-12

While many view bioengineered crops (GMOs) as a promising innovation, there is controversy about their use. This lesson provides students with a brief overview of the technology, equipping them with the ability to evaluate the social, environmental, and economic arguments for and against bioengineered crops (GMOs). This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view. Grades 9-12

Students learn what factors affect a country's ability to produce their own food and how food expenses differ throughout the world. Grades 9-12

Students explore the phenomenon of what makes bread dough rise. Using baker's yeast, students will observe alcoholic fermentation and its connection to cellular respiration as they are challenged to act as food scientists and develop the best recipe for quick-rising bread dough. Grades 9-12

In this lesson students will recognize the difference between a spice and herb, learn how herbs and spices are grown on farms around the world, and participate in a culinary challenge to season popcorn for various cultural cuisines. Grades 9-12

Students will explore the 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 9-12

Students apply the steps of mitosis and meiosis to learn about the production of both seeded and seedless watermelon. Students will learn about the discovery of colchicine, which made seedless watermelon possible and use modeling clay and beans to model meiosis and mitosis. Grades 9-12

Students will gain a greater understanding of the historical context and purpose of the cattle drives that took place in the mid 1880s. Students will be able to explain the cause and effect relationships of life on the frontier including, population growth, and later the invention and use of barbed wire, refrigeration, and railroads. Grades 9-12

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 9-12

Students will map the scientific process of creating a bioengineered (GMO) plant, compare bioengineered soybean seeds to conventional soybean seeds, describe the impact weeds have on plant growth, and understand how a bioengineered seed can help farmers manage weeds. Grades 9-12

Students will be introduced to the Nutrition Facts label, navigate and decipher the Nutrition Facts label, use food labels to determine nutritive value of foods, and define terminology found on the label such as calories, nutrients, and servings. Grades 9-12