Teaching Food Safety Through Food Science Summer Workshop for Middle and High School Teachers, June 13-16, 2011
June 13, 2011
The Teaching Food Safety Through Food Science Summer Teacher Workshop will be held June 13-16, 2011, at K-State Olathe in Olathe, Kansas.
Food safety is an increasingly important public health issue. The U.S. Food and Drug Administration reports that approximately one third of the U.S. population has mild to severe illnesses caused by pathogens in food, and more than 5,000 people die from food poisoning each year.
Teaching Food Safety Through Food Science is an interactive hands-on in-service program designed to prepare 20 Kansas teachers to educate middle and high school students about food safety through existing food science units and/or courses in the family and consumer sciences, agriculture, or science curriculum. The intended outcome is high school students knowledgeable about food safety, food science, and career opportunities related to public health.
The Teaching Food Safety Through Food Science teacher workshop will be held on the Olathe campus of Kansas State University, June 13-16, 2011. Teachers will participate in classroom, laboratory and industry instruction focusing on the concept of food science, food microbiology fundamentals, microbes and food spoilage, prevention of food borne illnesses, and food science related careers. Guided by national standards related to science and family and consumer sciences, the program will also emphasize thinking skills, decision-making, cooperative learning, problem-based learning, and technical writing skills.
The instructors for this program include educators, food scientists, and food safety specialists from industry and varied colleges and departments on the K-State campus including the College of Human Ecology, College of Agriculture, and K-State Research and Extension.
Kansas teachers are encouraged to apply for this in-service program that includes a $1,000 stipend for course expenses related to travel, graduate tuition and fees, and lodging.
To apply, send a brief resume, statement of interest & relevance to professional
development, and a list of courses taught to: Roberta Robinson at robertar@ksu.edu or fax to 913.541.1488. For questions please call 913.307.7316.
Click here to download a flyer
Preparing beef in a stomacher bag before pipetting a sample to culture
Using a pipette to gather a sample of ground beef from a stomacher bag
Working in pairs in the laboratory at K-State Olathe
Teachers work together to prepare agar plates to test cheese for bacteria
Experimenting with food gelling agents at Danisco Ingredients
Teachers innoculate petrifilm after swabbing partially cooked hamburger
Dr. Cary Rivard explains farm-to-fork research at the K-State Horticulture Center
Preparing to swab hamburger to test for bacteria
