Apples rot and turn brown because they take in oxygen and give off carbon dioxide. If apples are stored in cool temperatures, they will rot slower than they would in room temperature. Other conditions such as humidity, and the storage atmosphere also effect how quickly apples rot.
Many students think products simply come from factories or stores. This hands-on activity helps students understand that before an item ever leaves a factory, or enters a store, it began as a resource or product in the natural world – most likely agriculture while also teaching the importance of breakfast and exercise.
*This lesson plan is similar to our Source Relay lesson plan. Click the link to check it out!
Students will explore the costs associated with their desired futuristic lifestyle while identifying potential agricultural careers available to them in Oregon that align with their interests.
Students will explore a foodborne illness outbreak in the role of an Foodborne Illness Investigator (FBII). Using a game simulation, students will determine the type of foodborne illness through the riboprinting of patients and potential contamination sources. Students will then develop their own investigation, identifying a food of their interest and create a safety protocol to prevent potential contaminants.
Students grow mold on apple slices to simulate fungus diseases that attack apple trees. Students apply various “treatments” to apple slices, hypothesize which places and treatments are ideal for growing molds, and observe and name the molds like a plant pathologist
Students explore the role of a Ingredient Development Specialist calculating the cost analysis of ingredients in Orville’s Choco-Popcorn recipe and participating in a triangle test tasting panel to make product improvement recommendations to Orville.