What's on Your Plate?
A comprehensive curriculum set for grades 6-9 and beyond. This series provides hands-on activities focused on the building blocks of food science using chemistry, biology and math in a "kitchen laboratory" setting.
Secrets of Baking (Unit 1)
Unit 1 uncovers "The Secrets of Baking" learn why and how things happen in breads, muffins, eggs, fruit, vegetables, cheese, candy and beverages. Conduct food experiments, collect and analyze data, practice sensory science (tasting) and investigate career opportunities.
Power of Protein Chemistry (Unit 2)
Unit 2, “The Power of Protein Chemistry,” explores the many ways eggs are used in foods, and how milk turns into cheese.
Inner Mysteries of Fruits and Vegetables (Unit 3)
Unit 3 dives into “The Inner Mysteries of Fruits and Vegetables.” Activities investigate how to prepare fruits and vegetables so they taste and look appealing in color and texture.
Be a Food Scientist (Unit 4)
Unit 4, “Be a Food Scientist,” lets learners look at a day in the life of a food scientist, as well as practice being one as they create a new beverage and learn a basic food science skill — crystallization.