'Biotechnology and Pest Management'
How can crops withstand environmental challenges such as agricultural pests? Learn some strategies farmers and scientists have to make food crops more insect resistant. This environmental science content is part of FDA’s new Food Agriculture and Biotechnology supplementary curriculum, which is the latest addition to FDA’s Science and Our Food Supply series for middle and high school. Session presenters will introduce high school-level pest management strategies, conduct a hands-on pest management activity, discuss the role of these methods in food agriculture, and distribute free lesson plans and materials.|
Workshop Session (all workshops will be 60 minutes)
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|Person Type:||Primary Presenter|
|Biosketch:||Laurie Hayes is a Biomedicine Instructor at the Center for Advanced Research and Technology (CART) in Clovis, CA. A state-of-the-art research and technology facility for 11th and 12th grade students, CART focuses on four clusters: Professional Sciences, Engineering, Advanced Communications and Global Economics. Laurie has overseen the development of CART’s curriculum design principles and curriculum guidelines that ensure that students will develop the “habits of mind” needed to succeed in college and career. She has also cultivated partnerships with local businesses and agencies, and developed marketing strategies to recruit students for CART. As the lead teacher for the Biomedicine Lab since 2000, Laurie is responsible for ensuring that the lab’s core curriculum design is aligned with state standards. She also has oversight of project development that enables students to apply curriculum concepts to real life, and partnership development with the medical community. She currently teaches Clinical Anatomy/Physiology and Advanced Topics in Medicine. Prior to joining CART in 1999, Laurie spent fourteen years teaching Chemistry, Biology, AP/ IB Biology and Anatomy/Physiology at Clovis High School. Laurie has presented at numerous national conferences on topics including food safety and nutrition, writing case studies, integrating English into the science curriculum and tips in teaching anatomy. Laurie has received numerous awards for her teaching and service, including the Clovis Fire Department Volunteer of the Year Award in 2014 and the Presidential Volunteer of the Year Award in 2010. She was a finalist for California Educator of the Year in 2008 as well as the Clovis Unified Teacher of the Year. Laurie received her BA in Microbiology with minors in Chemistry and Enology/Food Science from California State University Fresno. In her free time, Laurie is involved in her local EMR programs as an American Red Cross Instructor, Emergency Medical Responder, TEEN Clovis Emergency Responder Team Coordinator, and Emergency Assistant Unit Supervisor for Clovis Fire Department.|
|Janie Dubois, Ph.D.|
|Person Type:||Presenter 2|
|Biosketch:||Dr. Janie Dubois is the Director of the International Food Safety Training Laboratory affiliated with University Laval in Quebec City, Canada. She also runs her independent consulting firm specialized in education for foreign governments and industry on laboratory testing to verify compliance of food commodities with domestic and international regulations. She has taught students from 57 countries and on the ground in 25 countries. Dr. Dubois is involved in international efforts to harmonize the food safety regulatory environment to support the production and trade of safe food globally. As such, she is a member of Asia Pacific Economic Cooperation’s Food Safety Cooperation Forum where she represents the US in discussions on the harmonization of food safety standards to facilitate trade in the region. She is also an International Advisor to the Africa Center of Excellence for Food Safety and Mycotoxins. She started her career at the National Research Council Canada, where she was a Research Officer working on diagnostic imaging techniques for infectious diseases, with a focus on foodborne prion diseases such as mad cow and Creutzfeldt-Jakob disease. She then held a position of Research Associate posted at the FDA’s Center for Food Safety and Applied Nutrition before moving to the private sector in 2004. Dr. Dubois was an Associate Clinical Professor of Food Safety at the University of Maryland for 8 years until last December when the International Food Safety Training Laboratory moved to Canada. She received her Bachelor’s degree in Food Science and Technology from Université Laval in Quebec City (Qc, Canada) and Masters and PhD in Food Science and Agricultural Chemistry from McGill University (Montreal, Qc, Canada).|