Column ........ J ournal o f Food Science EDUCATION •••••••••••••••••••••••••••••••• Food Science Education Publications and Websites Jim Bird Bird I n this issue we highlight a number of websites that offer food science resources for teachers and students. Developed by colleges and universities, government agencies, and organizations, these sites are aimed primarily at K-12 classrooms. We have not field-tested these resources ourselves but encourage you to do so. As with all lessons plans, experiments, and activities, please follow appropriate safety precautions. If there are favorite sites that you use in your school, please consider sending us the URLs and a brief description of these sites so we can share them with other Journal of Food Science Education readers. Please send site recommendations to [email protected]. Clemson Univ., Dept. of Food Science and Human Nutrition. (no date) K-12 school teachers: food science http://www.clemson.edu/foodscience/teachers.htm (accessed 11/27/2006) The Nutrition Information Resource Center (NIRC) makes available 15 food science experiments for the K-12 level. Experiments include texture profile analysis, viscosity of fluid foods, and measurement of color in oranges. The NIRC is the result of a collaboration between Dept. of Food Science and Nutrition, Clemson Univ., South Carolina Nutrition Council, South Carolina State Univ., and Tri-County Technical College. ... Institute of Food Technologists (IFT). 2006. Teacher Resources http://members.ift.org/IFT/Education/TeacherResources/ (accessed 11/27/2006) This IFT site provides links to a variety of experiments for middle and senior high school students. Experiments are presented in the following subject areas: Food chemistry, enzymes in food systems, color and perception affecting quality perception, microbiology in food systems, and food science. A teacher guide is presented with each student experiment. ... McBroom, R. 2005. Ideas for food science labs & demonstrations. Handout accompanying presentation by Inman J, McBroom R, Montesanti D, Lundy A, and Tripp K. The way to their brains is through their stomachs! National Science Teachers Association National Convention, Dallas, TX. http://www.uncp.edu/home/ mcbroom/Outreach/Ideas%20for%20Food%20Science%20Labs.doc (accessed 11/27/2006) For middle level to high school students, this site provides links to experiments on enzymatic browning of cut fruits, making cheese, and jello labs. Links to other web-based food science resources are listed. ... The New Zealand Institute of Food Science and Technology. (no date). Food science experiments to support the teaching of the science and technology curriculums. http://www.nzifst.org.nz/careers/secondaryresources.asp (accessed 11/27/2006) The New Zealand Institute of Food Science and Technology has developed 4 food science experiments for high school sciences. Each experiment has background information, student worksheet, teachers guide, and PowerPoint slides. Experiments include catalase activity, peroxide value (titration), extraction of fats from food (gravimetric analysis), and presence of protein in foods (qualitative analysis) ... Teach engineering – resources for k-12. (no date) http://www.teachengineering.com/index.php (accessed 11/27/2006) C 2007 Institute of Food Technologists Vol. 6, 2007—JOURNAL OF FOOD SCIENCE EDUCATION 5
In this issue we highlight a number of websites that offer food science resources for teachers and students.Developed by colleges and universities, government agencies, and organizations, these sites are aimedprimarily at K-12 classrooms. We have not field-tested these resources ourselves but encourage you to do so.
As with all lessons plans, experiments, and activities, please follow appropriate safety precautions. If there arefavorite sites that you use in your school, please consider sending us the URLs and a brief description of thesesites so we can share them with other Journal of Food Science Education readers. Please send siterecommendations to [email protected].
Clemson Univ., Dept. of Food Science and Human Nutrition. (no date)K-12 school teachers: food sciencehttp://www.clemson.edu/foodscience/teachers.htm (accessed11/27/2006)
The Nutrition Information Resource Center (NIRC) makesavailable 15 food science experiments for the K-12 level.Experiments include texture profile analysis, viscosity of fluidfoods, and measurement of color in oranges. The NIRC is theresult of a collaboration between Dept. of Food Science andNutrition, Clemson Univ., South Carolina Nutrition Council,South Carolina State Univ., and Tri-County Technical College.
...Institute of Food Technologists (IFT). 2006. Teacher Resourceshttp://members.ift.org/IFT/Education/TeacherResources/ (accessed11/27/2006)
This IFT site provides links to a variety of experiments formiddle and senior high school students. Experiments arepresented in the following subject areas: Food chemistry,enzymes in food systems, color and perception affecting qualityperception, microbiology in food systems, and food science. Ateacher guide is presented with each student experiment.
...McBroom, R. 2005. Ideas for food science labs & demonstrations.Handout accompanying presentation by Inman J, McBroom R,Montesanti D, Lundy A, and Tripp K. The way to their brains is through
their stomachs! National Science Teachers Association NationalConvention, Dallas, TX. http://www.uncp.edu/home/mcbroom/Outreach/Ideas%20for%20Food%20Science%20Labs.doc(accessed 11/27/2006)
For middle level to high school students, this site provideslinks to experiments on enzymatic browning of cut fruits,making cheese, and jello labs. Links to other web-based foodscience resources are listed.
...
The New Zealand Institute of Food Science and Technology. (no date).Food science experiments to support the teaching of the science andtechnology curriculums.http://www.nzifst.org.nz/careers/secondaryresources.asp (accessed11/27/2006)
The New Zealand Institute of Food Science and Technologyhas developed 4 food science experiments for high schoolsciences. Each experiment has background information, studentworksheet, teachers guide, and PowerPoint slides. Experimentsinclude catalase activity, peroxide value (titration), extraction offats from food (gravimetric analysis), and presence of protein infoods (qualitative analysis)
...
Teach engineering – resources for k-12. (no date)http://www.teachengineering.com/index.php (accessed 11/27/2006)
This site is a collaborative effort by several colleges anduniversities, and the American Society for EngineeringEducation and the National Science Foundation. Seehttp://www.teachengineering.com/collaborators.php for full listof collaborators. A number of food-related lesson plans andactivities are included. Search the word “food” in the “searchcurriculum” box.
...Tom, P.D. 2004. Training resources: Food safety, HACCP andsanitation. Dept. of Food Science & Technology, Univ. of California,Davis. http://seafood.ucdavis.edu/Pubs/99resources.htm (accessed11/27/2006)
This resource listing includes posters, publications, software,powerpoint and pdf presentations, online videos and videostreaming, video tapes, and web resources. Many of theresources are linked. A brief annotation accompanies eachresource. A vendor list with contact information is provided.
...U.S. Food and Drug Administration (FDA), Center for Food Safety andApplied Nutrition. 2006. FoodSafety.gov. http://www.foodsafety.gov/(accessed 11/27/2006)
This FDA site provides food safety activities for elementaryand secondary students as well as educator resources such asthe “Food Safe Schools Action Guide.” This site is subtitled the“gateway to government food safety information.”
...Univ. of Georgia, College of Agricultural and Environmental Sciences.2004. The Science Behind our Food.http://www.uga.edu/discover/sbof/index.htm (accessed 11/27/2006)
This site presents the results from an NSF grant to develop oradapt curricular and instruction materials for science teachers inGeorgia. By searching the word “food” on the site’s searchengine, 90 lesson plans are found. Lesson plans include edible
elements, electrophoresis of food color, and energy content offoods among other topics.
...Utah Foundation for Agriculture in the Classroom and Utah State Univ.Extension. (no date) Utah Agriculture in the classroom (AITC)http://extension.usu.edu/aitc/ (accessed 11/27/2006)
Lesson plans, activities and additional resources forelementary and secondary students and teachers are presented.The site has a searchable database that results in 75 resourceswhen the word “food” is searched. Some of the resources arefreely available from this site while others are sold. Note thatresources labeled “for loan” are only available to Utah teachers.AITC is a program developed by the Utah Foundation forAgriculture and Utah State Univ. Extension. See, for example,the Microorganisms in the Macrocosm list of lesson plans,activities and resources athttp://extension.usu.edu/aitc/teachers/microorg.html.
...Other sites:Stivers TL, Tom PD, Wright AM, and Tobin-D’Angelo M. 2005.SafeOysters.org – Vibrio vulnificus infection from consumption of rawshellfish or marine-related wounds. Available at http://SafeOysters.org
Launched in May 2005, the website SafeOysters.org providesinformation about the risk of Vibrio vulnificus infection fromeating raw shellfish, primarily oysters, or exposing wounds toseawater. Infections can be life-threatening, especially forhigh-risk consumers (those with diabetes, cancer, alcoholism,liver, blood, or stomach disorders, AIDS/HIV, kidney disease, orother immunocompromising conditions). While an average ofonly 45 seafood cases occurs annually in the U.S., the fatalityrate is 50%. SafeOysters.org includes information for food andhealth educators, health care professionals, consumers, andfishermen on how to avoid infection and offers free educationalmaterials and resources for outreach to susceptible audiences.(submitted by Tori L. Stivers, Seafood Specialist, Office ofSeafood Education & Marketing, Univ. of Georgia MarineExtension Service)
6 JOURNAL OF FOOD SCIENCE EDUCATION—Vol. 6, 2007 Available on-line at: www.ift.org
