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Polymers and Crystals
Young scholars experiment with crystals and polymers and examine their roles in food science.
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Honey ! I Blew Up The Bee!
Second graders complete a variety of bee-themed activities. They consider the importance of honeybees in food production, conduct Internet research, prepare foods using honey, complete puzzles and compile a portfolio of their work.
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I'm Not Home Alone
Students view species of plants and animals in their native habitats. They design a classroom habitat and create a plan for raising the necessary funds to accomplish their project.
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Sharks
Second graders identify and analyze the many types of sharks that can be found in the Great Barrier Reef in Australia. They also identify what the sharks eat for food, their habitats, and their constuction to the environment and the food...
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Microbial Spoilers: The Impact of Microorganisms on the Shelf-life of Milk
Learners are inroduced to a commonly used microbial culturing technique. They explore the role of microorganisms in determining the shelf-life of food products.
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Mineral Munch
Second graders explore the sodium content in foods they eat. After observing a table setting, 2nd graders then identify items made from rock. They taste low sodium crackers and compare them to regular crackers. Students discuss the...
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Cycles Review
Eighth graders discuss the four major cycles of matter. In this general science instructional activity, 8th graders decide which of the four is the most important. They share their opinion in class.
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Finding and Measuring What You Can't See
Students determine how scientists measure pollutants in food and the environment. Students discover how scientists remove one material based on its physical properties. Students figure out how much of a pollutant is present after...
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Community Celebration
Sixth graders invite members of their community to a celebration in which they present information about what they have gathered during the Aqua Pure project. Using art, they unveil their projects to the community and extend their thanks...
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Teaching Biotechnology With Models
Students are introduced to biotechnology by using models. The teacher uses A Sourcebook of Biotechnology Activities, Rasmussen and Matheson project co directors. One of the activities in the book is: students use a scale models to very...
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Measurement: When Degrees Matter
Eighth graders record the temperature change of the beakers. For this general science lesson, 8th graders create their own data table for recording observations. They discuss experimental results and cite real life applications.
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Germinating Seeds on Gelatin
Students germinate seeds in unflavored gelatin to which liquid house plant food has been added. Students observe and record plant growth in this medium with a variety of variables in a number of experiments.
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Outdoor Art
Learners create art projects outside. In these outdoor art lesson plans, students use items in nature to enhance their creativity. They are encouraged to paint rocks, use fences for collages, weave sticks/feathers through picket fences,...
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Head to Foot
Students describe the body form and major anatomical structures of squids and describe some unusual or unique features of newly-discovered deep water squid species. They infer what types of food squids use from their anatomical features.
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Depending On Each Other. Communities And Ecosystems
Seventh graders investigate how the ecosystems of the world has influence upon the immediate and nonimmediate environments. The interelationships of food webs is discussed. The class researches one type of ecosystem for a class project...
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Beautiful Butterflies
Third graders study the life cycle of the butterfly through this series of activities. They create projects, play games, and observe butterfly characteristic that contribute to their survival.
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The Biggest Dam in the World
Young scholars recognize that the Three Gorges Dam is now being constructed in China on the upper Yangtze River. They build a dam in an empty fish tankusing common materials they have at home or can easily find, such as twigs and leaves,...
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Reflecting and Creating
Students evaluate the sustainability of an enterprise based on how well it contributes. In this sustainable agriculture lesson plan students build skills as they work together by using the Internet to research and develop their own...
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Fatty Acids
Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...
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Healthy Eating
Students explore how they can make healthy food choices and assess how "eating healthy" requires knowledge and planning ahead. They review and discuss The Edible Pyramid as well before they complete this project online. Each student maps...
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Household Pests
Identify methods that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci...
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Eggs: A Practical Application
Apply food selection and preparation guidelines related to egg products. National Standard 14.3.3 Identify functions of eggs: binder, thickener, coating, leavening agent, emulsifier Identify egg cooking temperatures, techniques/methods:...
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The Urban Explosion
Young scholars investigate the uncontrolled development of the world's major cities. They define key vocabulary terms, view and discuss video excerpts, and complete a project that involves drawing a "perfect city," developing a plan to...
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Japan Teacher Implementation Plan/ Japanese Culture
Students in a variety of activities in order to appreciate the culture of Japan. The primary assessments are an art project and a written report. This lesson is extremely helpful because it includes the rubric for both projects.
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