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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

In this activity, learners use water, oil, and food coloring to observe a chemical reaction that creates a shower of colors inside of a glass.

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

Learners add two dyes to mineral oil and water, and then compare their miscibility (how well they mix) in each.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this activity, learners experiment with how dish soap and fat interact by making a colorful swirl.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

In this activity, learners explore the concept of density by pouring 5 different liquids into a jar. Food coloring is added if needed to give each liquid a distinct color.