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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 exciting and tasty chemistry activity which requires adult supervision, learners explore how chemistry affects a simple everyday activity like cooking.

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

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

Learners explore soybeans, soak them in water to remove their coat, and then split them open to look inside. They also make a musical shaker out of paper cups, a cardboard tube, and soybeans.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

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.