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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.

Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this activity, learners make a model of the solid Earth's layers that's good enough to eat! Learners use tasty foodstuffs to simulate Earth's inner core, outer core, mantle, and crust.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.