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.

Target audience: Grades 5-12

Resources for all levels

View curriculum

View resources

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

(formerly Food Science 3 & 4, now combined)

Investigate how to prepare fruits and vegetables so they taste and look appealing in color and texture
Learn about food scientists
Create a new beverage and learn a basic food science skill - crystallization

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

Egg Chef Challenge

4-H members put their culinary creativity and egg knowledge to the test during the Egg Chef Challenge. The redesigned contest open to all members, combines cooking, presentations, and food science. Each year the contest will focus on one functional property of eggs as the main theme.

Learn about Egg Chef Challenge