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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 nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this activity, learners create virus models, including nucleic acid and proteins, using simple materials. This resource includes information about virus structure and gene therapy.

In this activity, learners cut, fold, and paste paper representing biomolecules to create a three-dimensional cell membrane with embedded proteins.