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

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.

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 about engineering, nutrition, and physical activity, learners design and build a healthy bone model of a space explorer which is strong enough to withstand increasing amounts of weigh

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