Apples rot and turn brown because they take in oxygen and give off carbon dioxide. If apples are stored in cool temperatures, they will rot slower than they would in room temperature. Other conditions such as humidity, and the storage atmosphere also effect how quickly apples rot.
Many students think products simply come from factories or stores. This hands-on activity helps students understand that before an item ever leaves a factory, or enters a store, it began as a resource or product in the natural world – most likely agriculture while also teaching the importance of breakfast and exercise.
Students will explore the costs associated with their desired futuristic lifestyle while identifying potential agricultural careers available to them in Oregon that align with their interests.
Students will explore a foodborne illness outbreak in the role of an Foodborne Illness Investigator (FBII). Using a game simulation, students will determine the type of foodborne illness through the riboprinting of patients and potential contamination sources. Students will then develop their own investigation, identifying a food of their interest and create a safety protocol to prevent potential contaminants.
Students grow mold on apple slices to simulate fungus diseases that attack apple trees. Students apply various “treatments” to apple slices, hypothesize which places and treatments are ideal for growing molds, and observe and name the molds like a plant pathologist
Besides being just plain fun, making butter is a great way to demonstrate one of the many ways food is made, as well as how liquids can be converted into solids. You can get more in depth and use the lesson to demonstrate phase change.
Yeast Blow up! Is yeast alive? What does yeast need to live? How does yeast help bread rise? A great interest approach for Food Science: Bread Dough Challenge lesson from the Curriculum Matrix!
Use this activity as an interest approach to the Food Science: Bread Dough Challenge lesson from the Curriculum Matrix here.
Making yogurt is a tasty and interactive way to learn about helpful microorganisms in the food supply. This demonstration lesson with lecture content, uses powdered milk and requires no cooking. It’s prefect for a classroom.