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After learning that some of the chemicals we add to food crops may have harmful consequences on our health and the health of the environment, learners will create a pocket-sized card with their favori

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

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this food science activity, learners observe different plant-originated foods.