Gluten and Balloons What Do They Have In Common?

Students explore decomposition. Students define and describe  components of the decomposition process. Students make a composter in a terrarium. Students record observations and changes weekly, drawing conclusions about the results...

Youngsters are more likely to eat something if they've worked hard to make it! Plan a cooking class with an e-booklet from Julie Negrin, author of Easy Meals to Cook With Kids. It includes what you should consider about your...

In this fungi and food matching worksheet, students draw lines to match different types of fungi such as yeast and mold, and with the foods that they affect.

Students label the parts of a wheat plant on a worksheet. In this Egyptian farming instructional activity, students thresh a wheat stem and estimate the amount harvested. Students research Ancient Egypt online.

What makes sourdough bread different from other types of bread? An installment of a PBS food science video series explains the science behind fermentation, yeast, bacteria, and their relationship with sourdough bread. It also discusses...

Find out the science behind making bread. This site from Exploratorium turns your kitchen into a lab and you can do much more than bake bread. Do experiments with yeast, and find out what is so exciting about gluten.

Sixth graders investigate ways rice is sold by creating a chart of the different rice foods. In this economics instructional activity, 6th graders examine their local food store and list at least 10 rice by-products in a class chart....

Sixth graders explore biology by viewing video clips in class. In this microorganism identification instructional activity, 6th graders identify the types of organisms that can feed small animals such as algae and protozoans. Students...