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In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

In this activity, learners explore the engineering design process (EDP)—the process engineers use to solve design challenges.

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

This activity allows learners to explore the scientific method in an open-ended fashion, using the 4-P Approach to Science Inquiry developed by the University of Wisconsin, Beloit.

In this activity about engineering, nutrition, and physical activity, learners design and build a healthy bone model of a space explorer which is strong enough to withstand increasing amounts of weigh

This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o

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

In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

In this exciting and tasty chemistry activity which requires adult supervision, learners explore how chemistry affects a simple everyday activity like cooking.

In this activity, learners drop impactors onto layers of graham crackers!

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

In this design challenge activity, learners build a shock-absorbing system that will protect two “astronauts” when they land.

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

Learners explore soybeans, soak them in water to remove their coat, and then split them open to look inside. They also make a musical shaker out of paper cups, a cardboard tube, and soybeans.

In this activity, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.

In this activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.