PULLMAN, Wash. — Twenty-seven high school and middle school teachers are attending a three-day workshop here on science and our food supply — from farm to dinner table.
A mix of science, family sciences and agri-science teachers are attending the course, which began today (Monday).
“The program is designed to help teachers meet national and state science education standards by teaching science through a food safety curriculum.
“Teachers have been excited to learn about the basics of food safety and are looking forward to incorporating this material into their classrooms,” said Val Hillers, Washington State University extension food specialist.
During their classes at WSU, teachers are doing microbiology experiments, and visiting the WSU Creamery where they learn about correct food processing procedures. WSU and University of Idaho faculty are presenting information on “hot” topics in food science and food safety. Hot topics include meat processing, food trends, emerging food-borne pathogens and irradiated food.
A visit to a university cafeteria will help teachers learn how to use their school cafeterias to teach principles of safe food handling.
Teachers will take home curriculum materials produced by the Food and Drug Administration and the National Science Teachers Association. Albertson’s Inc., Boise, provided financial support.
When they return to their classrooms, teachers will be linked to local Albertson’s stores, which they are encouraged to use as a teaching resource in the “supermarket smarts” section of their curriculum.
Participants receive continuing education credits and also can receive graduate credits from WSU or the University of Idaho.
“The sponsoring organizations have a common goal of accurate food safety information taught in secondary schools. WSU and the UI hope a side benefit of their participation will be increased enrollment in food science and human nutrition,” said Hillers. “Albertson’s officials hope the program will help produce better-educated future employees.”
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