Enzymes in Food Systems Experiments

Enzymes in Food Systems includes three food science experiments related to Enzyme Systems, for use in middle and high school science classes.

See below for teacher information and activity guides, sample data tables, student activity guides and visual masters for copying.

All materials found in this module may be reproduced for classroom distribution.

Principal Authors

Kristine J. Campbell, M.S., Department of Food Science & Human Nutrition, University of Illinois, Urbana, Illinois

Beverly Friend, Ph.D., Friend Consulting Services, Inc., Collinsville, Illinois

John Rupnow, Ph.D., Department of Food Science & Technology, University of Nebraska, Lincoln, Nebraska

Special thanks to the National FFA Foundation and the Illinois F.C.A.E. (Facilitating Coordination in Agricultural Education) for use of some materials from their publications: Food Science, Safety & Nutrition and Biological Science Applications in Agriculture, Plant Sciences.

Enzymes in Food Systems Experiments

Experiment 1: Testing for Catalase Activity

Experiment 2: Determining Changes in Plant Pigments with Blanching

Experiment 3: Enzymatic Browning of Apples

Principal Authors