Mark Knize, a Lab biologist, and Kirk Brown, a Tracy High School biology teacher explain how trace amounts of carcinogens can form in meat during the cooking process. They will also discuss what can be done to reduce the level of carcinogens present in cooked meat during their presentation.   Who are the presenters? Mr. Mark Knize is a Biomedical Scientist with experience identifying and chemically synthesizing mutagens and carcinogens formed when foods are cooked. This work combines biology, chemistry, and physics to investigate a health problem. He graduated with a Bachelor of Arts degree in Biological Sciences from California State University, Stanislaus. Kirk Brown teaches International Baccalaureate Biology at Tracy High School in Tracy, California. He has 12 years of experience as a teacher and has served as a Mentor Teacher for Tracy Unified School District. He founded the Agricultural/Scientific Academy at Tracy High School, and has worked on science education projects with the California Department of Education, Lawrence Livermore National Laboratory (LLNL), San Joaquin County Office of Education, Access Excellence (Genentech), and the Exploratorium and he has an ongoing partnership with Biorad Laboratories. He has his Bachelor of Arts Degree in Biological Science with a concentration in Entomology from California State University, Stanislaus and his Master of Arts Degree in Education from the University of the Pacific. Mr. Brown was one of three California teachers to receive the National Educator Award in 1999 from the Milken Foundation for his innovative approach to instruction. This is the fourth presentation in this year's Science on Saturday lecture series. The series is co-hosted by LLNL's Science & Technology Education Program and Sigma Xi.