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In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

This activity provides an opportunity for learners to observe and examine how carbon dioxide, water, and light produce glucose/starch through a process called photosynthesis.