by Michael Mattison
GFW ag teacher Mirinda Goblish has a busy schedule teaching students in the CTE curriculum.
First semester she has been instructing her students in food chemistry, seventh grade ag, ag food products and processing, floral design and companion animal science. Second semester includes food chemistry, introduction to metal fabrication and construction, greenhouse management, intro to ag and ag leadership. Food chemistry is an alternative credit in the science electives. They learn about the history of food science. They have covered measurement and are now working on sensory evaluation—learning to interpret qualitative data using their senses in food. “It’s those chemistry principals to food. It’s a little bit more applicable than a traditional science class,” Goblish said.
For the entire story, check out the November 30 issue of the Winthrop News.