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

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

In this activity, learners explore the engineering design process (EDP)—the process engineers use to solve design challenges.

In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

In this design challenge activity, learners build a shock-absorbing system that will protect two “astronauts” when they land.

This activity uses Jell-O(R) to introduce learners to microfluidics, the flow of fluids through microscopic channels.

In this activity, learners explore how packaging engineers develop customized shipping and packaging containers to meet the needs of many different industries.

This activity allows learners to explore the scientific method in an open-ended fashion, using the 4-P Approach to Science Inquiry developed by the University of Wisconsin, Beloit.

This activity (page 3 of the PDF under SciGirls Activity: Dinosaurs) is a full inquiry investigation into fossil hunting and identification.

In this activity (on pages 2-8), learners experience how scientists use classification in their study of animals.

In this activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.

In this activity, learners drop impactors onto layers of graham crackers!