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

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 observe mold growth on different types of bread by measuring and recording the growth rate.

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