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|Title:||Biohacking Food: A Case Study of Science Inquiry and Design Reflections about a Synthetic Biology High School Workshop|
|Authors:||Walker, Justice Toshiba|
|Publisher:||International Society of the Learning Sciences, Inc. [ISLS].|
|Citation:||Walker, J. T., Shaw, M., kafai, y., & Lui, D. (2018). Biohacking Food: A Case Study of Science Inquiry and Design Reflections about a Synthetic Biology High School Workshop. In Kay, J. and Luckin, R. (Eds.) Rethinking Learning in the Digital Age: Making the Learning Sciences Count, 13th International Conference of the Learning Sciences (ICLS) 2018, Volume 3. London, UK: International Society of the Learning Sciences.|
|Abstract:||In synthetic biology scientists genetically modify—or biohack—cells in order to repurpose their function or products. While synthetic biology is gaining societal relevance, few opportunities exist for K-12 students to have actual biodesign or biohacking experiences. We developed and implemented a workshop in which high school students genetically modified and repurposed yeast to produce and deliver vitamin A. Analyzing workshop observations and interviews of focus groups, we addressed the following research questions: (1) How did biodesign activities reflect science practices as characterized in national science standards? and (2) What did students have to say about their experiences with bio-design activities? We also discuss what we learned about facilitating and improving biodesign in K-12 classrooms.|
|Appears in Collections:||ICLS 2018|
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