Sixth graders produce yogurt in the classroom as an example of the use of microbes in food production, and record observations in science journals.

Students study the advantages and disadvantages of bacteria.  In this bacteria lesson students draw and label the different types of bacteria.

Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.

Students examine the importance of food safety and the impact it has on their lives.  In this health lesson students complete an oral report on food poisoning and design a low cost "safe" packing material for bread.

Antibacterial socks are a product of nanotechnology. An inquiry-based activity asks collaborative groups to create their own antibacterial socks and then test them against other products on the market. The sock with the least amount...

Students discuss the importance of proper food handling and sanitation by workers to ensure health and wellness. After watching a demonstration, they discuss how importance hand washing is to stop the spread of disease. To end the...

Students examine the variety of food preservation methods available today. In groups, they participate in an experiment to determine the conditions that encourage or stop the growth of bacteria. To end the lessons, they discuss the...

Students investigate the organic acids present in a variety of juices. In this organic acids lesson plan, students read about the effects of organic acids in juices. They use paper chromatography to separate out the acids present in a...

Students identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.

Students create glue from milk by curdling milk with an acid. In this protein denaturing lesson plan, students experiment with milk and vinegar to denature the proteins in milk, create curds and whey and use the curds to produce glue by...

Young scholars examine nutritionally related diseases and illnesses, evaluating studies and developing topics for a science fair project. They investigate bacteria, researching how it can be harmful or helpful, and create illustrated...

Students consider why we eat and where our food obtains its energy. They illustrate food chains that might be found on an open field, dissect owl pellets, identify the remains of animals in the pellets, watch videos and participate in...

Students view "The Danger Zone" to learn about food poisoning and the bacterial causes and prevention. Students look at slides, use a worksheet, "Microbial Bugs"and the internet to identify and learn about each bacterium.

Students collect data about dairy production. In this geometry instructional activity, students formulate and model problem solving. They collect data and plot it on a graph.

Students explore organic and inorganic objects. In this environmental activity students perform a composting experiment using flowers in different soils. Students record their observations.

Students perform experiments designed to grow plants and bacteria in a controlled environment.  In this ecosystems lesson students investigate varying conditions for growing plants and bacteria. 

Here is a well-designed science lesson that shows learners that everything that organisms do in ecosystems, including running, breathing, burrowing, growing, requires energy. After a thorough discussion of their own eating and drinking...

Students work together to design an experiment that compares and contrasts differnet plant cultivation systems. In groups, they evaluate the results of the experiment to discover if the cultivation system could be used in space. They...

Students study about the bacteria that grow in eggs. They examine what farmers do to keep eggs safe such as providing clean environments in the chicken house.

Pupils are inroduced to a commonly used microbial culturing technique. They explore the role of microorganisms in determining the shelf-life of food products.

Students carry out a series of experiments using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.

Students conduct various experiments on glucose. In this biology lesson, students differentiate the process of diffusion and osmosis. They test different foods for the presence of glucose and starch.

Students conduct a variety of experiments on photosynthesis. In this biology lesson, students identify the factors required for the process to occur. They perform computerized experiments to test the amount of oxygen produced when plants...

Students identify the different requirements for photosynthesis to take place. In this space science activity, students simulate conditions in Saturn to investigate if photosynthesis is possible there. They use data and observations...