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This summer, 28 Ohio science teachers gathered in Dayton for the “Experience Food Science: Field to Package” workshop, part of the GrowNextGen program supported by the Ohio Soybean Council and soybean checkoff. The two-day event offered educators a close look at the intersection of agriculture, food science, and technology.

Participants engaged in hands-on activities, including making soy-based products like chocolate bars, cold foam, and ice cream. These exercises demonstrated the versatility of soybeans while reinforcing scientific concepts taught in classrooms across the state.

Jessica Kayden, a science teacher from Chaminade-Julienne High School in Dayton, found the workshop eye-opening. “I’ve made ice cream with my students before, but I never thought to use coffee creamer, made with soy. It added an interesting variable to the experiment,” she said. “This workshop has definitely opened up my eyes to careers in agriculture and the food industry.”

The event included a field trip to Dole Fresh Vegetables, providing teachers with insights into large-scale food processing. Educators observed the journey of produce from field to package, gaining a deeper understanding of the food industry’s complexity.

Dr. Ella Maria, who teaches 7th, 8th, and 9th grade science at Chaminade-Julienne Junior High, plans to incorporate the workshop materials into her curriculum. “I’m going to present the material based on the three branches of science: physical, biological, and earth,” she explained. “I’m thinking about planting soybeans in the classroom using different soil types, letting students investigate and explore soy products.”

The workshop also covered crucial aspects of food safety and quality assurance. Teachers learned about pH levels that inhibit microbial growth and the importance of proper sanitation in food processing – knowledge that applies across various scientific disciplines.

“We’re bridging the gap between textbook science and real-world applications,” explained GrowNextGen Lead Educator Jane Hunt. “These experiences help teachers bring current agricultural practices and food science into their classrooms.”

Each participant received $300 worth of classroom materials to support the implementation of new lessons. An evening dinner with industry professionals allowed teachers to network and discuss current trends in food science and agriculture. The Center for Innovative Food Technology (CIFT) partners with GrowNextGen to provide additional support for the Field to Package experience. 

The “Experience Food Science” workshop is one of several professional development opportunities offered through GrowNextGen. By providing teachers with resources and knowledge about modern agriculture, the program seeks to enhance science education in Ohio schools while highlighting the importance of the state’s agricultural sector.

“I want to thank the growers, the Ohio Soybean Council, and CIFT for this workshop,” Kayden said. “It’s been a great opportunity. I’ve learned so much and connected with some really great teachers and industry experts.” 

Maria echoed this sentiment, adding, “This has been wonderful. The experience has been exceptional and has superseded my expectations.”

For more soybean checkoff-funded workshops, visit grownextgen.org.