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Dining Dangerously: How Safe Is Our Food Supply?
COURSE CLOSED Course Description: A refreshing glass of cold water, a pizza shared with friends. How do we know if what we eat or drink is safe? This course will investigate the production, transport, storage, preparation, and disposal of food for the myriad ways the safety of our food and water could be compromised by natural or intentional biological and chemical toxins or contaminants. These investigations will serve as a model system for chemical, biological, and statistical methods of analysis. Participating teachers will receive materials that will allow them to examine these topics in their classrooms. Participants will be required to develop and submit, by August 31, an instructional unit based on the materials, techniques, and pedagogical methods presented during this course and designed for a class they teach. Addresses Pennsylvania Department of Education Academic Standards for Science & Technology: 3.2 Inquiry and Design; 3.3 Biological Sciences; 3.7 Technological Devices; 3.8 Science, Technology and Human Endeavors. Limited to 20 participants Course Coordinator: Sister Anne Donigan, RSM, Ph.D.,
Natural Science/Mathematics Division |
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