Fun and Easy Food Science Labs

Stacy Fritz

Chatfield High School

Why Food Science?

Expanding value added products industryTies into multiple subject area standardsTies concepts into things students relate toAdds excitement to your lessonsLabs can be easily adapted to basic or complex

curriculumA current event topic relevant to all studentsCreates knowledgeable consumers!!

Soy Candles

Soy candles

Sensory Labs

Kool-Aid labKool-AidFood ColoringMaterials to make Kool-AidCups

Have students taste test and try to identify flavors accurately

Typical sensory lab booth

Spice and Extract LabIdeal – plastic or glass vials (numbered)Students attempt to identify correct substance

Food Science CDE

Food Preservation

Fruits and vegetablesIdeal – apple slices, applesauce (fruit leather),

pineapple, pears

Beef jerky Ideal – mix made for ground meat/jerky gun

Refrigerator jamRefrigerator pickles

Plastic From Corn Lab

Document

Current Events clip on biodegradable plastic

http://www.youtube.com/watch?v=LFlf2-7lr84

Value-added Food Project

Project

Resources

Resources2

Gum Drop Lab - Materials

Document

Dairy vs non Dairy

Dairy products to tryOrganic milk vs conventional milkLactose free milk

Unusual cheesesAsiago/RomanoFetaGouda

www.ilovecheese.com

Non-dairy products

http://www.auri.org/news/ainapr03/15page.htm

http://www.americanoats.com/

More lab ideas

Planting a garden for your local food shelf

Planting food to use for special menus in your cafeteria

What part of the plant are you eating?

SpinachEggplantKohlrabiBroccoliBeetsPeasCelery

Beano Lab

Lab

AURI

Ag Innovation News

www.auri.org

Communities of Practice

Agriscience Page

www.naae.org

Standards

Food Science

State

Questions