Food science

Hands-on experiments help you discover the science behind the foods you eat. Each youth curriculum contains a different facilitator guide for leaders.

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  Hands-on experiments help you discover the science behind the foods you eat. Each youth curriculum contains a different facilitator guide for leaders.

  Target audience: Grades 5-12

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    Resources for all levels

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    FS566 Food Science 1

    • Learn about the science of baked goods and the best methods for preparing these foods

    Curriculum

    • What’s on Your Plate? Unit 1, Facilitator Guide
    • What’s on Your Plate? Unit 1, The Secrets of Baking (Youth Science Journal)
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    FS567 Food Science 2

    • Explore the way eggs are used in foods and how milk turns into cheese

    Curriculum

    • What’s on Your Plate? Unit 2, Facilitator Guide
    • What’s on Your Plate? Unit 2, The Power of Protein Chemistry (Youth Science Journal)
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    FS568 Food Science 3

    • Investigate how to prepare fruits and vegetables so they taste and look appealing in color and texture

    Curriculum

    • What’s on Your Plate? Unit 3, Facilitator Guide
    • What’s on Your Plate? Unit 3, The Inner Mysteries of Fruits and Vegetables (Youth Science Journal)
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    FS569 Food Science 4

    • Learn about food scientists
    • Create a new beverage and learn a basic food science skill - crystallization

    Curriculum

    • What’s on Your Plate? Unit 4, Be a Food Scientist (Youth Science Journal)
    • What’s on Your Plate? Unit 4, Facilitator Guide