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Create a chemical reaction that makes cheese! This hands-on activity demonstrates that molecules and atoms are tiny particles that make up everything around us.

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

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

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 fun hands-on activity, learners whip up a batch of cyber-dough (play dough) using math for measurements.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

In this activity, learners will make their own slushies and learn some of the science behind how the process works.

In this activity (located on pages 23-24 of the PDF), learners are introduced to structural engineering and encouraged to practice goal-oriented building.

In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.

In this activity, learners design a crushing test and discover that identifying and controlling the variables may be difficult.

In this hands-on experiment, kids use chemistry to explore whether acids or bases are better at restoring a penny’s shine.

In this activity, learners use food scraps from the kitchen to grow new vegetables.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this health activity (page 6 of the PDF), learners examine ingredient labels of packaged food products to find out what sugar ingredients they contain.

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

In this yummy activity about soil (page 9 of PDF), learners will create layers of soil using food. They will learn about the composition and role of each layer.