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

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

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)


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)


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)


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