Food companies understand how to use math to their advantage. Learners explore the math related to the packaging and serving size of yogurt. They then use unit analysis and percent values to make decisions on the product development.

Young scientists or chefs culture yeast to produce yogurt. The materials and a general description of how make yogurt are provided, but there is very little detail otherwise. You could use this as an activity when your biology class is...

Daily production of dairy? Determine profit and production requirements for a yogurt company with unit conversions and percentages to solve problems.

In this vocabulary exercise worksheet, students view illustrations and names of five dairy products. Students study the illustrations and words.

Students work together to complete an experiment making yogurt. They test different temperatures and different amount of ingredients. They record and analyze their data.

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

Fifth graders learn about foods from the ocean.  In this ocean products lesson, 5th graders brainstorm what foods come from the ocean, fill in a Venn Diagram comparing alginates, carrageenans and beta carotenes.  Students make...

First graders, after exploring agricultural products that can be considered snack foods, experience the concepts of ratio and probability. They analyze and record their class experience after dealing with the following snacks: peanut...

Students examine the connection between the foods on the food pyramid and agricultural products. They identify the food groups, discuss foods from each group, complete two handouts, and construct a desktop food pyramid, placing foods in...

In this problem solving worksheet, students identify the age of a man's three daughters.  The students are given the product and sum of the daughter's ages as well as the fact that the oldest daughter like vanilla yogurt.  The...

Students investigate the various products derived from beef by-products. They read a handout, identify the items from the handout they use in their everyday lives, and list the products they have at home that come from beef cattle.

Young scholars read documentation about microorganisms in agriculture and share what they've read with partners. They taste samples of yogurt and describe the yogurt making process. They experiment with fermenting milk to recreate the...

Microbiology beginners feed different sweetening agents to yeast and measure carbon dioxide production to estimate energy contained in each. They set the trials up in zip-top plastic baggies and then measure gas volume by water...

Seventh graders study microorganisms in their environments by experimenting with milk products. In this microbes lesson, 7th graders read background information about microorganisms in yogurt and soured milk. Students then follow a...

In this dairy vocabulary worksheet, students look at a picture, identify the dairy product and select the correct word from a pull-down menu.

Second graders categorize and organize agricultural products. In this agriculture lesson, 2nd graders complete classroom activities that challenge them to make connections between agricultural products and their own lives.

Students explore the world of economics. In this economics lesson, students examine literature and participate in discussions to learn about production and consumption. Students are encouraged to visit a farm or tour a factory to...

Students evaluate the food pyramid. In this dairy nutrition lesson plan, students identify the position of the milk group on the food pyramid, then determine their daily calcium requirement and how they can meet that requirement.

Students read and discuss an article on the amount of sugar in various food products. They compare the nutritional values of food products, calculate their daily intake of nutrients, analyze serving sizes, and compare/contrast their own...

In this 4-H food science worksheet set, student investigate safe food handling procedures, create a recipe to share, identify the types of meats that are found at their local grocery store, and identify five dairy products. They complete...

Students research about producers and consumers. They examine how products become available to consumers and participate in one of the activities listed such as: tour a farm or a factory, go on a scavenger hunt at a local store, or have...

Students brainstorm and share opinions about products that can be reused or recycled after reading the article, "Seattle's Recycling Success Is Being Measured in Scraps." They then investigate, analyze and evaluate articles on recycling...

Students explore the process of making butter. In this agriculture instructional activity, students discuss how butter is made today and how it was made in the past. Students make their own butter using baby food jars and some "elbow...