Food Chemistry Experiments

Food Chemistry Experiments contains three major sections titled Carbohydrates, Lipids, and Proteins for use in middle and high school science classes. 

See below for teacher information and activity guides.

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

Teacher Introduction

Student Introduction

Experiment 1: Carbohydrates

Teacher Activity Guide

Student Activity Guide

Experiment 2: Lipids

Teacher Activity Guide

Student Activity Guide

Experiment 3: Proteins

Teacher Activity Guide

Student Activity Guide

 

Principal Authors

Bruce A. Watkins, Ph.D., Professor and University Faculty Scholar, Department of Food Science, School of Agriculture, Purdue University, West Lafayette, Ind., and the Biological and Agricultural Science Education (B.A.S.E.) Consortium.

Special assistance from B.A.S.E., including Cynthia T. Watkins, B.S., Kellen  Maicher, B.S., Computer Graphics, and Yong Li, Ph.D., Research Associate.

Contributions and suggestions from Beverly Friend, Ph.D., Friend Consulting Services, Inc., and the members of the IFT Career Guidance Committee is acknowledged. Edited by Neil H. Mermelstein, Editor-in-Chief, Food Technology, Institute of Food Technologists.