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In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.