Current Controversies in Food Science -

Through this distance learning module participants will increase knowledge of bacteriology, food microbiology, current controversies in food science as well as applications of basic food safety concepts and skills in their classrooms, homes and communities.

Upon completion of this module participants will

1) meet these Learning Objectives:

• investigate and plan to apply the principles of inquiry-based learning in their classrooms.
• increase their knowledge of bacteriology and food microbiology.
• use the internet to increase their knowledge of food safety principles and resources while gaining skills in critical evaluation of food safety information.
• plan to apply knowledge, attitudes, and skills learned in this module in their classroom, the workplace and in their personal lives.
• relate the lessons learned in this module to the National Science Education Standards.
• plan to use food safety principles and laboratory techniques as tools to teach their students about the scientific method.

2) experience Inquiry Based Learning to:

• engage in activities such as taking educational quizzes about personal health risk and designing a Web Quest on a current food science or food safety controversy.
• explore concepts of
  • risk assessment
  • pesticide use
  • genetically modified organisms
  • food irradiation
  • mad cow disease
  • other areas of food science controversy through reserved and online readings.
• explain understanding of these concepts through online investigations of resources and asynchronous discussions with fellow teachers and practitioners
• elaborate on how skills and strategies learned in this module can be applied to individual classroom settings through online discussions.
• evaluate the usefulness of individual activities and this learning experience through discussion groups and program evaluation.

3) be awarded a certificate of completion that can be used to document 15 hours of Professional Development. 1.5 Continuing Education Units (CEUs) are also available to those who request it.