The Mammoth - January 2017

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Investigate: Second Saturday Science Lab “Food Science”, “Flickering Fireflies” and “Sports Technology” are a few of the science-related topics visitors to the University of Nebraska State Museum - Morrill Hall can explore during the 2017 monthly program, “Investigate: Second Saturday Science Lab.” “Investigating science first hand by our younger visitors provides another fun and engaging opportunity for them while at the museum,” said Kathy French, NU State Museum Education Coordinator. “These young scientists will experience a wide variety of topics throughout the year, many of which will help explain segments of the natural world.” Saturday, January 14 kicks-off the 2017 program, presented by Eagle Printing & Sign and supported by Runza® Restaurants, with ‘Food Science’ from 10 a.m.-12 p.m. Visitors will explore the science of taste with the University of Nebraska-Lincoln Food Science Technology Club. Ever wonder why ice cream tastes so good? Mark your calendar to find out! Program activities are free with regular museum admission. Children will again have the opportunity to earn prizes as they attend the monthly science lab events. For every three events attended, children can qualify to move up as a “science investigator”, plus get a prize. For three events attended children become a “Science Intern” and receive a sheet of science themed stickers; six events attended receives a Runza® Kids Meal Certificate and coloring book while becoming an “Assistant Investigator”; and after nine visits, children earn a waterbottle and nametag earning the title as “Lead Investigator”. Museum members have already received their 2017 calendar, families can download and print the calendar from museum.unl.edu/ investigate or pick-up a copy at Morrill Hall. — Mandy Haase-Thomas, Chief Communications Officer University of Nebraska State Museum

Museum visitors learn more about Amblypygi--whip spiders--during Investigate: Second Saturday Science Lab in 2016. The 2017 season kicks-off on January 14 with the topic of Food Science. January 2017

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