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

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 compare and contrast their own skin (including the area covered) with that of an orange.

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

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