Food is an obvious essential to human life; however, few people are aware of the connection between high tech science and standard items on grocery shelves.

On Thursday, June 7th, the UNL Department of Food Science and Technology and the UNL Department of Chemistry will sponsor a workshop exposing teachers to exciting connections between chemistry and the development of food products. Participants will recieve either a $60 stipend or 1 hour of free graduate credit. Several free teaching aids will also be provided.

Knowledge gained from this workshop will enrich the standard high school chemistry curricula. Activities and free workbooks will help high school teachers develop interactive experiments and demonstrations for classroom application. Next fall, you'll be able to apply the theoretical aspects of chemistry to familiar products that your students will easily recognize and understand. Food science can make your chemistry class a more engaging experience.

Presenters at the workshop will include Drs. Randy Wehling, Susan Cuppett, John Rupnow, and Georgianna Whipple from UNL Department of Food Science and Technology; Dr. Bill McLaughlin from UNL Department of Chemistry; and Mr. John Kenkel from the Southeast Community College program.

To register for the conference, contact Dr. Georgianna Whipple at gwhipplevanpatter2@unl.edu or call the Center for Science, Mathematics, and Computer Education at (402)472-8965