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Classroom Resources and Lessons
- National Science Teaching Association
- USA Science and Engineering Festival
- National Geographic Education
https://www.nationalgeographic.org/education/classroom-resources/
- Discovery Education
- International Society for Technology in Education
- American Statistical Association
https://www.amstat.org/ASA/Education/K-12-Educators.aspx - Every day activities for all grade levels
https://classroommagazines.scholastic.com/support/learnathome.html
- Online simulations
- Science and Our Food Supply
https://www.fda.gov/food/students-teachers/science-and-our-food-supply
Fight Bac! Food Safety
Organization: PFSE
Permission: Yes
Topics: General, Micro
How Does Food Change When It's Cooked?
Organization: Private Site
Permission: Yes with logo
Topics: General, Chemistry, Processing
How Greasy are your Potato Chips?
Organization: Science Buddies
Permission: Yes
Topics: Health
Testing the 5-Second Rule
Organization: UGA Extension
Topics: Micro
Abracadabra! Transforming Yogurt into Raviolis
Organization: Science Buddies
Permission: Display with logo required
Topics: Sensory
Egg Substitutes
Organization: Science Buddies
Permission: Display with logo required
Topics: Chemistry
Fight Bac! Food Safety
Organization: PFFSE
Permission: Yes
Topics: Micro
How Greasy are your Potato Chips
Organization: Science Buddies
Permission: Display with logo required
Topics: General, Health
In the Mix
Organization: UGA Extension
Permission: Yes
Topics: Chemistry
Investigate the optimal starter cultures for making yogurt from whole milk
Organization: Science Buddies
Permission: Display with logo required
Topics: Sensory, Processing
One of these Things is Not Like the Other
Organization: UGA Extension
Topics: Sensory
Testing the 5-Second Rule
Organization: UGA Extension
Topics: Micro
The Perfect Package
Organization: UGA Extension
Topics: General, Processing
The Tomato...Flavorful or Flavorless
Organization: UGA Extension
Topics: Sensory
A Chilling Investigation
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
Abracadabra! Transforming Yogurt into Raviolis
Organization: Science Buddies
Permission: Display with logo required
Topics: Sensory
Blue's the Clue: Souring Milk for Science
Organization: Ag in the Classroom
Permission: Yes
Topics: Processing
Burning Calories...Literally!
Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Health
Chain of Food
Organization: Ag in the Classroom
Permission: Yes
Topics: General, Micro, Processing
Choice Cheesecakes: Which Backing Method is Best?
Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Sensory, Processing
Cooking Right: The Science of Cooking a Hamburger
Organization: Ag in the Classroom
Permission: Yes
Topics: Mirco
Crossed Up!
Organization: Ag in the Classroom
Permission: Yes
Topics: Mirco
Cruisin' for a Brusin' Food Packaging Specialist
Organization: Ag in the Classroom
Permission:Yes
Topics: Processing
Egg Substitutes
Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry
Electrifying Beverages
Organization: UGA Extension
Permission: Yes
Topics: Chemistry
Energy Content of Food
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Health
Fight Bac! Food Safety
Organization: PFFSE
Permission: Yes
Topics: Micro
Food Fight!
Organization: UGA Extension
Permission: Yes
Topics: Micro, Chemistry, Sensory, Careers, Processing
Food Safety Sleuths: Food Safety Specialist
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
Food Science Discovered
Organization: UGA Extension
Permission: Yes
Topics: Careers
Food Scientist for a Day
Organization: Ag in the Classroom
Permission: Yes
Topics: General, Chemistry, Processing
FoodMASTER Middle: Eggs
Organization: Ag in the Classroom
Permission: Yes
Topics: Chemistry
From Bitter to Sweet: How Sugar Content Changes in Ripening
Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory
From the Eyes of An Infections Pathogen
Organization: UGA Extension
Permission: Yes
Topics: Micro
Hands Off, Bacteria!
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
In the Mix
Organization: UGA Extension
Permission: Yes
Topics: Chemistry
Investigate the optimal starter cultures for making yogurt from
Organization: Science Buddies
Permission: Yes with Logo
Topics: Micro, Sensory, Processing
Mix It Up! Food Scientist
Organization: Ag in the Classroom
Permission: Yes
Topics: Careers
Mystery Juice
Organization: Ag in the Classroom
Permission: Yes
Topics: Careers
One of these Things is Not Like the Other
Organization: UGA Extension
Topics: Sensory
Outbreak Alert: Shigella
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
Perfecting Pastries: The Role of Fats in Making a Delicious
Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory
Strawberry DNA Forever
Organization: UGA Extension
Permission: Yes with Logo
Topics: Chemistry, Sensory
Supermarket Smarts
Organization: Ag in the Classroom
Permission: Yes
Topics: Processing
The Perfect Package
Organization: UGA Extension
Permission: Yes
Topics: General, Sensory
The Tomato...Flavorful or Flavorless
Organization: UGA Extension
Permission: Yes
Topics: Sensory
To Pop or Not to Pop
Organization: UGA Extension
Permission: Yes
Topics: General, Chemistry
Ultra High Pressure Treatment
Organization: Ag in the Classroom
Permission: Yes
Topics: Processing
Understanding Bacteria
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Processing
Basic Synthesis
Organization: UGA Extension
Permission: Yes
Topics: Chemistry
Blue's the Clue: Souring Milk for Science
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Processing
Chain of Food
Organization: Ag in the Classroom
Permission: Yes
Topics: General, Micro, Processing
Choice Cheesecakes: Which Backing Method is Best?
Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Sensory, Processing
Coliform Counts
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
Cooking Right: The Science of Cooking a Hamburger
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
Develop Your Own Soda Pop Recipe
Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory, Processing
Do Oranges Lose or Gain Vitamin C after being picked?
Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Processing, Health
Energy Content of Food
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Health
Experiment 2: Peroxide Value (Titration)
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry
Experiment 3: Extraction of Fats from Foods (Gravimetric Analysis)
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry
Experiment 4: Presence of Protein in Foods (Qualitative Analysis)
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Sensory
Experiment 5: Monitoring changes in lactic acid concentration and pH during the production of sour cream
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Processing
Experiment 6: Isolating bacteria from sour cream
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Processing
Fast-Food Footwork
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Careers, Health
Flavor of Organic Chemistry
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Sensory
Food Fight!
Organization: UGA Extension
Permission: Yes
Topics: General, Micro, Chemistry, Sensory, Careers, Processing
Food Science Discovered
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Processing
Food Science: Bread Dough Challenge
Organization: Ag in the Classroom
Permission: Yes
Topics: Chemistry, Processing
From Bitter to Sweet: How Sugar Content Changes in Ripening
Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory
How Sweet It Is
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Sensory
Mystery Juice
Organization: Ag in the Classroom
Permission: Yes
Topics: Chemistry, Sensory
Outbreak Investigation:Salmonella Muenchen
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
Perfecting Pastries: The Role of Fats in Making a Delicious
Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory
Secondary Teaching Resources
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: General, Micro, Chemistry
Splat!
Organization: UGA Extension
Permission: Yes
Topics: Chemistry
Strawberry DNA
Organization: UGA Extension
Permission: Yes
Topics: Micro
The Perfect Package
Organization: UGA Extension
Permission: Yes
Topics: General, Processing
To Pop or Not to Pop
Organization: UGA Extension
Permission: Yes
Topics: General, Chemistry
Understanding Bacteria
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Processing
Thank you to Science Buddies for their sharing their resources.
Thank you to our partners Cue Career and Nepris for their support of Feeding Tomorrow’s Motivate Promise.
Food Science Videos
A special thanks to Jordan Jernigan and Lilian Senger for curating the following K-12 Food Science Video list produced by graduate students at Chapman University.
Food Ingredients and Labelling
Video Titles |
Author, Year Created | Active Learning Techniques | Food Science Fields | NGSS Domains |
|---|---|---|---|---|
| Looking closer at methylcellulose | Kristen Shiba, 2020 | Food Chemistry | ||
| Changing Panels for a Changing Population Why an Increase in Preventable Chronic Diseases Spurred a Nutrition Facts Label Refresh |
Rebecca Smith, 2020 |
Questioning, Hands-on activity |
Dietetics and Nutrition; Marketing and Regulations |
LS |
| Flavors and You! |
Nick Stiebris, 2020 |
Marketing and Regulations |
ETS | |
| Titanium Dioxide Made Simple |
Aldrin Duarte, 2020 |
Food Chemistry; Marketing and Regulations |
PS, ETS |
Food Chemistry
Video Titles |
Author, Year Created | Active Learning Techniques | Food Science Fields | NGSS Domains |
|---|---|---|---|---|
| Pea-NOT Butter Baking: Sunflower Butter as a Baking Substitute | Kayla McCormack, 2021 | Kitchen experiments | Food Chemistry | PS |
| De-greening of sunflower protein isolate by Cysteine and Glutathione | Akira Ishii, 2020 | Food Chemistry | P.S. | |
| What Stinks About COVID-19: Understanding Taste Perception | Georgia Sampson, 2021 | Questioning, Hands-on activity | Food Chemistry; Molecular Biology | P.S., L.S. |
Nutrition
Video Titles |
Author, Year Created | Active Learning Techniques | Food Science Fields | NGSS Domains |
|---|---|---|---|---|
| The World of Catechins and Its Potential to Boost Skeletal Muscles | Kristin Cheng, 2021 | Dietetics and Nutrition; Food Chemistry | L.S., P.S. | |
| Upcycling Almond Skins For Fiber Supplementation To Support Digestive Health | Sarah Shattuck, 2021 | Kitchen experiment | Dietetics and Nutrition; Sustainability; New Product Development | P.S., ETS, ESS |
| The Impact Processing On Bovine Milk Extracellular Vesicles and Their Role in Human Gut Health | Anna Colella, 2020 | Molecular Biology; Dietetics and Nutrition | L.S. |
Food Microbiology and Food Safety
Video Titles |
Author, Year Created | Active Learning Techniques | Food Science Fields | NGSS Domains |
|---|---|---|---|---|
| Pork in Ground Beef: An Accident or Intentional? | Aliya Amin, 2020 | Experimental design | Food Safety; Molecular Biology; Quality Assurance | L.S., P.S. |
| Go With Your Gut | Jordan Skolnick, 2021 | Microbiology | L.S. | |
| Breaking Down Apple Cider Vinegar: The In-Cider Information | Sean Xu, 2021 | Kitchen experiment | Microbiology; Molecular Biology; Food Processing | L.S., P.S. |
| Finding Microorganism to Produce Low-to-No Alcohol Beer | Amanda Tabb, 2021 | Microbiology; Food Processing | ||
| The Roleplayer's Path: The Norovirus Pathogen | Miriam Abundez-Guerra, 2021 | Questioning | Dietetics and Nutrition; Food Safety; Microbiology | LS |
| Woody Chicken Breast | Mariah Baldeo, 2021 | Quality Assurance | P.S. |
Food Processing and Engineering
Video Titles |
Author, Year Created | Active Learning Techniques | Food Science Fields | NGSS Domains |
|---|---|---|---|---|
| UHPH: Ultra High-Pressure Homogenization | Zoe Garcia, 2020 | Kitchen experiment | Engineering; Food Processing | P.S., ETS |
| Pasteurization: Milk Myths & Proven Facts | Grace Marquis, 2021 | Kitchen experiment | Food Processing; Microbiology | L.S., P.S. |
| What is an e-tongue? | Melissa Clark, 2021 | Engineering; Food Processing; Quality Assurance | P.S., ETS | |
| Artificial intelligence to better utilize synergistic effects of micronutrients in our Food | Natalie Paterson, 2021 | Food Processing; Engineering; Environmental Science | P.S., ETS, ESS |
Sustainability
Video Titles |
Author, Year Created | Active Learning Techniques | Food Science Fields | NGSS Domains |
|---|---|---|---|---|
| The Use of Shrimp Shell Waste to Biodegradable Plastic | Phosda Pak, 2021 | Experimental design | Food Chemistry; Sustainability; New Product Development | P.S., ETS, ESS |
| Can Upcycled Spent Coffee Grounds Help You Lose Weight? | Jordan Jernigan, 2021 | Kitchen experiment | Dietetics and Nutrition; Sustainability | L.S., ESS |
| Pomegranate Peels the Future Fungicide | Michelle Jin, 2021 | Kitchen experiment | Agricultural Science; Food Chemistry; Sustainability; New Product Development | P.S., ETS, ESS |
LS = Life Science
P.S. = Physical Science
ETS = Engineering, Technology, and Applications of Science
ESS = Earth and Space Science
NGSS - Next Generation Science Standards