How Many Bacteria on Your Food?

This is a must-have resource with everything you'll need for studying food safety with your pupils. From handwashing scorecards and cleaning kitchen surfaces to navigating the world of microbes and food-borne illnesses, here you'll...

As the world population increases, demands on the carbon cycle also increase. A well-designed instructional activity first explores the greenhouse effect and its impact on global warming. Further sections have pupils study the effect of...

Young scholars use the scientific method to investigate the role of temperature in microbial growth. In this food preservation lesson, students set up an experiment with fruit in room temperature and in a refrigerator. They record the...

Would you believe we are salting our food as it grows? Water tables rise in areas cleared for crops causing the salty water to reach the roots of those crops. The video narrator explains the negative effects on plants as well as...

High schoolers determine the optimal living conditions for yeast and apply these results to microbes in food. In this microbiology lab lesson, students observe the reaction of yeast to elevated temperatures. They relate these results to...

Yuck, does my deodorant kill that? To test whether deodorant is anti-bacterial, class members use petri dishes to grow control bacteria and bacteria from sweat, and then compare them to see if deodorant effects the growth. 

Scholars explore the procedure for bacteria sampling in a virtual lab by first walking through a detailed step-by-step procedure of preparing the samples of raw milk and pasteurized milk, growing the bacteria, and comparing results....

Do you think the lab smells like rotten eggs? Sorry to hear about your sulfering. A set of five experiments covers many different topics including seasons, gravity, food, precipitation, and photosynthesis. Though not presented as a...

How can you tell if harmful bacteria are growing in your food? Students learn to culture bacteria in order to examine ground meat and bagged salad samples, looking for common foodborne bacteria such as E. coli or salmonella. After 2-7...

Students participate in a group lab in which they complete the process of bacterial transformation. If lab procedures are followed correctly, Students see their results in a few days...bacteria glowing green.