6th - 12th Grade Agriscience:
Local Options

BIOFUEL

Algaculture and Biofuel: Students will use the scientific method to learn about the growth properties of algae and how algae production may be a possible solution to address the global energy crisis. Students will utilize the engineering design process to apply their knowledge about algae growth to create a bioreactor for algae production and discover if biofuel can be made from algae.

Energy and Biofuels (Grades 6-8): Students explore the process of fermentation in the creation of ethanol and observe the role enzymes play in the fermentation of starch. 

Energy and Biofuels (Grades 9-12): Through a series of activities, students explore fermentation and ethanol production, observe the role of enzymes in fermentation, analyze nutrient values of dent corn, and discover how biofuels are made from plant oils.

Grow it Now, Drive it Later?: Students will discover potential careers in agriculture with a focus on the growing field of biofuel development.

Pig Power: Creating Biogas and Renewable Energy: After exploring the science of energy and energy conversion, students will evaluate some environmental impacts of hog farming and explore technologies that minimize negative human impact by creating biogas energy from animal waste.

BIOTECHNOLOGY

DNA: Expressions in Agriculture: This lesson centers around the activity of extracting DNA from a strawberry, while highlighting careers in biotechnology and agriculture. 

From Techniques to Traits: This lesson explores common biotechnology methods and their applications in agricultural sciences. Students will examine DNA analysis techniques, become familiar with the process of polymerase chain reaction (PCR) and evaluate methods of DNA analysis as they learn how the biological techniques can be used in the process of developing specific traits within a crop.

Journey 2050 Lesson 7: Technology and Innovations (Grades 6-8): Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security and explain how consumers influence the production of food.

Methods of Crop Modification: Explore six scientific processes that can be used in plant breeding to modify the genotype of a plant in the pursuit of desired characteristics.

Use of Biotechnology in Selecting the Right Plants: Students will simulate how a type of biotechnology called Marker Assisted Selection (MAS) is used to identify crop plants that have desirable traits such as sweet tasting fruit or natural resistance to a pest or disease.

EARTHWORMS

It's a Dirty Job: In this lesson, students will create mini habitats to observe earthworm behavior and learn about the important role that earthworms play in decomposition and plant growth.

FIBER

Clothes on the Grow: Students will gain a broad understanding of the types and sources of different fibers, examining their origins and observing their differences. Activities in this lesson include examining clothing and clothing labels and observing how different types of fabrics burn.

FOOD LABS

FoodMASTER Middle: Cheese: Students will learn about the Law of Conservation of Mass by exploring environmental factors that can impact protein coagulation in milk—cheese-making process. By making qualitative and quantitative observations, they will test three possible methods of making curds and whey.

Milk: The Scoop on Chemical and Physical Changes: In this lesson, students apply their knowledge of physical science to dairy products to determine if the changes that take place when turning milk into cheese, butter, yogurt, ice cream, whip cream and other dairy products are physical or chemical.

The QUEST for the Whole Enchilada: This lesson utilizes a process learning model to recognize how the Columbian Exchange and early Spanish explorers impacted the culture and cuisine of the southwestern United States. Students will participate in a food lab to make enchiladas and learn about the production of each ingredient.

FOOD PRODUCTION & CONSUMER OPTIONS—COMPARE & CONTRAST 

A Tale of Two Burgers: Beef and Plant-based Protein: Students will 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.

Stacking Up Milk and Milk Substitutes: Students will compare and contrast milk and plant-based milk substitutes by learning their source from farm-to-table and discovering how they stack-up in nutritional value. Students will also explore food package labeling laws and consumer trends in milk consumption to think critically about the impact of labels in marketing and consumer perceptions of food.

What's the Difference? A Look at Organic vs. Conventional Foods: Using the claim, evidence and reasoning model, students will compare and contrast organic vs conventionally produced foods to discover the differences and similarities of each farm production style.

GEOGRAPHY, CLIMATE & LOCATION

Geography and Climate for Agricultural Landscapes (Grades 6-8): Students will discover how geography and climate influence the crops that are grown and the livestock that are raised in each state.

Geography and Climate for Agricultural Landscapes (Grades 9-12): Students will discover how geography and climate influences the crops that are grown and the livestock that are raised in each state. 

MyPlate, MyWin: Students will explore the 2020-2025 Dietary Guidelines, compare and contrast historical food guides, and discover how to apply principles of MyPlate into their diet to create a "MyWin."

Where Does it Grow? The Science of Climate and Food: Students will discover the connection between climate and our food supply as they answer the question: "Where does it grow?" They will also explore the consequences of climate change on our food supply and discover how advances in science can help farmers adapt to climate change.

HISTORICAL EVENTS

From Boom to Dust: Students will learn how the events of World War I helped spark the Great Depression, the Dust Bowl and the resulting New Deal by: watching a video and participating in a round robin, responding in writing to images and sound bites from the Dust Bowl and observing a wind erosion demonstration.

The Cattle Drive and Westward Expansion: 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.

The Columbian Exchange of Old and New World Foods (Grades 6-8): Students will explore New World and Old World food origins to understand how the Columbian Exchange altered people’s lives worldwide.

The Columbian Exchange of Old and New World Foods (Grades 9-12): Students will explore New World and Old World food origins to understand how the Columbian Exchange altered people’s lives worldwide.

Wheat: Ancient and Ageless: Students will explore the importance of wheat in the development of culture by learning about the advent of agriculture, discussing wheat cultivation in ancient Egypt, threshing a head of wheat with their hands and making a corn dolly out of wheat stems.

HOLIDAY SPECIFIC

The Geography of Thanksgiving Dinner (Grades 6-8): In this lesson, students will 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.

The Geography of Thanksgiving Dinner (Grades 9-12): In this lesson, students will 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.

LEADERSHIP

Let's Vote On It: In this lesson, students will hold a mock election to learn the importance of becoming well-informed on the pros and cons of voting measures that affect our local economies, our environment and our quality of life.

SCIENCE APPLICATIONS

Design 'Y'er Genes: This lesson introduces students to the relationships between chromosomes, genes and DNA molecules. Using the example of a strawberry, it also provides activities that clearly show how changes in the DNA of an organism—either naturally or artificially—can cause changes.

Fermentation of Honey: This lesson explains the processes of cellular respiration and fermentation and how it applies to the production and processing of honey.

Melons, Mitosis and Meiosis: Students will 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. 

Plasmid Problem Solving: This lesson compares and contrasts prokaryotic and eukaryotic cells and examines the form and function of the plasmid found in prokaryotic cells. Students will use these principles to simulate how a desirable gene can be isolated and inserted into a plasmid as one step in the process of creating a genetically modified organism (GMO).

SUSTAINABLE AGRICULTURE

Journey 2050 Lesson 1: Introduction to Sustainable Agriculture (Grades 6-8): Students will explore the core 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.

Journey 2050 Lesson 1: Introduction to Sustainable Agriculture (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.

Journey 2050 Lesson 2: Soil Nutrients (Grades 6-8): Students will identify nitrogen, potassium and phosphorus as primary soil nutrients necessary in the production of abundant and healthy foods, describe various methods of replenishing soil nutrients that have been depleted by plant growth, discover how overall plant health impacts a plant’s ability to resist disease and pests, and describe what best management practices are in agriculture to improve overall sustainability.

Journey 2050 Lesson 2: Soil Nutrients (Grades 9-12): Students will identify nitrogen, potassium and phosphorus as primary soil nutrients necessary in the production of abundant and healthy foods; describe various methods of replenishing soil nutrients that have been depleted by plant growth; discover how overall plant health impacts a plant’s ability to resist disease and pests; and describe what best management practices are in agriculture to improve overall sustainability.

Journey 2050 Lesson 3: Water (Grades 6-8): Students will discuss the limited amount of fresh water on earth, identify how best management practices can reduce water consumption, discuss the need for water conservation and protection related to population growth and agriculture, and compare and contrast methods of irrigation for water conservation.

Journey 2050 Lesson 3: Water (Grades 9-12): Students will discuss the limited amount of fresh water on earth, identify how best management practices can reduce water consumption, discuss the need for water conservation and protection related to population growth and agriculture, and compare and contrast methods of irrigation for water conservation.

Journey 2050 Lesson 4: Economies (Grades 6-8): Students will explain why economics are important to sustainability, describe the relationship between a sustainable economy and the environment, develop a model demonstrating how agricultural production creates a ripple effect that impacts local and global economies and social stability, and discuss how investments build an economy.

Journey 2050 Lesson 4: Economies (Grades 9-12): Students will explain why economics are important to sustainability, describe the relationship between a sustainable economy and the environment, develop a model demonstrating how agricultural production creates a ripple effect that impacts local and global economies and social stability, and discuss how investments build an economy.

Journey 2050 Lesson 5: Land Use (Grades 6-8): Students will recognize that arable land (ideal land for growing crops) is a limited resource, identify best management practices that can be applied to every stakeholder’s land-use decisions, and analyze and discuss the impacts of food waste on our environment.

Journey 2050 Lesson 5: Land Use (Grades 9-12): Students will recognize that arable land—ideal land for growing crops—is a limited resource; identify best management practices that can be applied to every stakeholder’s land-use decisions; and analyze and discuss the impacts of food waste on our environment.

Journey 2050 Lesson 7: Technology and Innovations (Grades 6-8): Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security, and explain how consumers influence the production of food.

Journey 2050 Lesson 7: Technology and Innovations (Grades 9-12): Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security, and explain how consumers influence the production of food.

TECHNOLOGY

Drones in High-Tech Farming: Students will discover the science behind how a drone works, explore how drones are used in agriculture and program and operate a drone for the purpose of monitoring grazing sheep.

GPS and GIS Technology in Agriculture: Students will explore technical careers in agriculture and learn how GPS and GIS technologies are used to improve agricultural production.

Growing a Nation Era 5a: Growing Technology: Students will be introduced to technologies currently used on farms by engaging in an AppQuest to discover how farmers use mobile apps to manage farm production systems, marketing options, and make timely decisions. 

High-Tech Farming: Students will discover technologies that are used on farms to increase efficiency and yields and decrease costs and environmental impact.

Journey 2050 Lesson 7: Technology and Innovations (Grades 6-8): Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security and explain how consumers influence the production of food.

Journey 2050 Lesson 7: Technology and Innovations (Grades 9-12): Students will explore new technologies that will impact the future of farming, understand the role of developing countries in food security and explain how consumers influence the production of food.

Robots in High-Tech Farming: Students will discover the four main components of robots, explore how robots are used in agriculture and program and operate a robot to address a farming challenge.

Science You Can Eat: Students explore the scientific processes used to make the crops we grow and the livestock we raise (commodities) into some of the foods we eat every day. Students will discover how science and technology work together to create foods like pickles, bread, yogurt and more! To engage further in the topic, students will make their own cheese using enzymes produced through the fermentation of genetically

WORLD HUNGER

Filling the Global Grocery Bag: Students learn what factors affect a country's ability to produce their own food and how food expenses differ throughout the world.

Food Systems Feed the World: Students will explore the steps and processes that create a food system and gain an understanding of hunger as it relates to the physical well-being, culture and geographic location of all people. Students will learn what a food system encompasses, create a food system chain and discuss why hunger still exists despite modern advances that have made the U.S. food system highly efficient.

Global Food Security: Students will explore the causes of hunger—both domestically and globally, evaluate potential solutions for solving world hunger and forecast the impact of a growing world population on current food supplies.

Grocery Store Problem Solving: Students will use basic mathematical skills to solve problems related to the cost of food while integrating geography and nutrition to enhance learning. Activities include analyzing grocery ads, assessing the nutrition and cost of meals and exploring diets around the world.

Hunger and Malnutrition: Students will learn about the importance of eating a variety of foods in order to get all the nutrients needed to be healthy, explore diets around the world using Peter Menzel's “Hungry Planet Family Food Portraits” and discuss the scope of the problems of hunger and malnutrition using the World Food Programme Hunger Map.

Journey 2050 Lesson 1: Introduction to Sustainable Agriculture (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.