About Science Behind Our Food
The Science Behind Our Food was a grant funded by the National Science Foundation and administered by the College of Agricultural and Environmental Sciences at the University of Georgia.
The grant funded 10 NSF Fellows who were graduate students in the college. The Fellows were each partnered with a high school science teacher. One of the activities supported by this grant was the development of lesson plans for high school science courses. These lessons were developed by the Fellows in collaboration with their partner science teacher. Lessons were designed to take difficult science concepts and apply them to real-life subjects and issues that would be familiar to high school students, thus improving science learning.
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Fellows and Teachers
SBOF Fellows, the degree they were pursuing at the time of the grant, and their partner teacher and school:
Vedas Burkeen - PhD, Food Science and Technology
Candice Little - Columbia High School, Decatur, Georgia
Anna Cathey - MS, Environmental Engineering
Lani Pacetti - MS, Animal and Dairy Sciences
Vicki Sherling - Colquitt County High School, Moultrie, Georgia
Juanita Forrester - PhD, Entomology
Chris Shirley - Jackson County High School, Jefferson, Georgia
Jackie Hoffman - PhD, Poultry Science
Leigh Ann Munro - Madison County High School, Danielsville, Georgia
Eva McLanahan - PhD, Toxicology
Stella Guerrero - Cedar Shoals High School, Athens, Georgia
Rodney Nash - PhD, Animal and Dairy Science
Billy Decker - Oglethorpe County High School, Lexington, Georgia
Emily Duff - MS, Nutrition
Chris Papadopoulos - MS, Crop and Soil Sciences
Jerry McCullough - Morgan County High School, Madison, Georgia
Jeremy Peacock - PhD, Food Science
Danielle Armstrong - Columbia High School, Decatur, Georgia
Amy Rowley - PhD, Food Science
Paul Blais - Cedar Shoals High School, Athens, Georgia
Chris Wildman - PhD, Ruminant Nutrition
Amy Heidt - Tift County High School, Tifton, Georgia
Disclaimer
This project was made possible by a grant from the National Science Foundation (DGE0229577). The National Science Foundation funds research and education in most fields of science and engineering. Grantees are wholly responsible for conducting their project activities and preparing the results for publication. Thus, the Foundation does not assume responsibility for such findings or their interpretation.
It is our intention that the specific contents of this website may be printed and copied for personal and educational use. If extracts from this website are posted to other sites, the responsibility for accuracy and updating of the information becomes that of the site which adopts the information. In addition, if information from this website is extracted for use, credit is to be given to the author of the original document along with a statement to the effect that the information came from the Science Behind Our Food, the National Science Foundation and the University of Georgia.
The use of trade, firm, or corporation names in this CD and on the website and links to information on outside, commercial websites is for the educational information and convenience of the reader. Such use does not constitute an official endorsement or approval from the National Science Foundation, the University of Georgia, or this project team of any product or service to the exclusion of others that may be suitable.
The University of Georgia is an Equal Opportunity/Affirmative Action Institution.