Train the trainer: high school educator program

Why this matters

Preparing students to understand how food is produced starts in today’s classrooms. As demand for meat rises, food production and challenges like climate change, public health, and food security become increasingly interconnected. Addressing these issues requires equipping students with a clear understanding of the science, technology, and systems shaping the future of food. Educators can do this by bringing real-world science and innovation into STEM learning.

The train-the-trainer high school educator program equips educators with NGSS-aligned tools and real-world examples to integrate alternative proteins and food innovation into STEM classrooms, connect biology, chemistry, and biotechnology to emerging technologies and real-world applications, and help educators deliver cutting-edge science through accessible, standards-aligned instruction.

Through this program, educators expand students’ exposure to high-impact scientific fields and help them explore solutions that can support a more sustainable, resilient, and secure food system. In doing so, the program contributes to broader public benefits, including strengthening scientific literacy, supporting workforce development, and building a talent pipeline to advance food innovation in the United States.

The Future of Food: Bringing alternative proteins to the classroom

4-week online course for high school STEM educators

This 4-week online course equips high school educators to teach the science and innovation transforming food production and to integrate these concepts into standards-aligned STEM instruction. Educators will gain ready-to-use lessons and activities that translate advances in plant-based, fermentation-derived, and cultivated foods into engaging STEM learning experiences. Throughout the course, they’ll hear from educators, industry leaders, and workforce experts who offer insights into this rapidly growing field and its real-world applications, helping connect classroom learning to emerging career pathways. By the end of the program, teachers will have fully developed lessons, an expanded STEM curriculum, and connections to a national network of educators advancing this work.

By completing the program requirements, participants will be eligible to receive 2.0 graduate credits from Adams State University at no cost, as well as opportunities to pursue future funding to support classroom implementation and curriculum development.

Course highlights

• Hear directly from educators, industry partners, and workforce speakers shaping the alternative protein field
• Access classroom-ready, NGSS-aligned lesson plans, activities, and labs
• Explore how biology, chemistry, and biotechnology drive food innovation
• Learn about career pathways in alternative proteins and food technology
• Join a community of educators sharing ideas and building professional connections
• Develop a final lesson or unit tailored to your classroom for immediate implementation

Course schedule

Week 1: Reimagining the Food System
Explore global food challenges and examine how alternative proteins are reshaping food production 

Week 2: The Science of Alternative Proteins
Dive into the biological and chemical principles behind modern food production and emerging technologies.

Week 3: Classroom Applications
Apply your learning through ready-to-use STEM activities, labs, and classroom integration strategies.

Week 4: Implementation
Design and refine a classroom-ready lesson or unit, receive peer feedback, and present your work.

Frequently asked questions

If you have any additional questions, feel free to reach out to the Education and Workforce Development team.