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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.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

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.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

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

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

In this activity, learners investigate vitamin C.