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In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

In this activity, learners will discover why there are holes in bread.

Does yeast breathe? Find out by watching how plastic bags filled with yeast, warm water and different amounts of sugar change over time.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

In this activity, learners search for various kinds of items made from minerals around their home or school, including toothpaste, wall paint, kitty litter, and bricks.

In this investigation, learners gather information on various food items during a field trip to a local grocery store.

In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.