Agropur lends expertise to teachers through STEM event
Mentions of STEM often bring thoughts of aerospace, robotics or careers in software development. However, there are a wide array of satisfying job opportunities waiting for students who excel in science, technology, engineering and math.
Some students returning to their classrooms this fall will encounter lessons that touch on an important industry they might not have previously considered.
Over the summer, members of the dairy industry offered a glimpse into the science and innovation behind their flavorful and nutritious products for teachers to bring into their classrooms.
One event in particular, “On The Farm STEM”, offered a hands-on learning experience to more than 40 teachers from across the country. Agropur, a top 20 global dairy producer, proudly hosted the educators at its Protein Applications Center in Eden Prairie, MN, for a morning of discovery and experiments designed to be shared with their students.
Marquita Reese, a teacher from Detroit, MI, said it was an eye-opening experience she intends to recreate in her classroom. The lessons should prove particularly valuable for urban students.
“They don’t have any connection with farm life, or really with where their food is coming from,” she said.
Teachers came from all parts of the country, including Puerto Rico. They split into small groups and moved through stations exploring various aspects of dairy science. Agropur’s food scientists and technologists gave demonstrations, answered questions and shared their personal stories on landing in dairy careers.
Agropur Food Scientist Sierra Simon discussed foaming and emulsion properties of whey proteins. In creating a mayonnaise, she explained the science of bringing immiscible liquids together with an emulsifier.
One of the teachers looking on was inspired from both intellectual and practical standpoints.
“You can replicate it in school without any extra cash,” she said.
Tyson Hardy, an Agropur Whey Technologist, assisted Simon with her presentation. In chatting with teachers, he pointed out that we don’t always think about the roles of science when glancing down at our plates.
“Through activities like this, you can see how important chemistry and biology are in all aspects of life,” he said.
Presented by the American Farm Bureau Foundation for Agriculture, the program was developed to expand the use of farm and food industry topics in US science classrooms. Dairy Management Inc. and Midwest Dairy partnered with the farm bureau foundation in providing the programming and promoting the experience.
Teachers learned about the components of milk and the process of transforming them into powders to extend shelf life. Stations explored powder characteristics and the chemistry behind protein solubility. Food scientists also explained the heat stability and gelation properties of dairy ingredients.
Food Technologist Laura Wright offered a sensory lab in which participants could evaluate the smell, taste, texture and color of dairy proteins. Teachers took sips of various products and took note of the characteristics whether it was the creamy taste of milk protein or the bitterness of hydrolyzed whey protein isolate.
Sensory characteristics are a major part of product development, and Wright offered a selling point for teachers to pass on to their students.
“Depending on what they go into, they could be tasting chocolate every day,” she said with a smile.
Teachers were provided with lesson materials so they can teach the topics and accurately recreate demonstrations for their students. Dr. Peggy Ponce, Agropur’s Director of Product Innovation, said it was an honor to be approached by DMI and Midwest Dairy to host the event.
“It allowed us to highlight our technical knowledge and help the high school teachers see how we apply the STEM sciences in dairy R&D,” Ponce said.
Food producers and manufacturers are continually seeking bright and inquisitive minds to join the industry. This STEM program, and others around the world, will hopefully pique the excitement in school-aged children to help feed the world in the best possible way.