Food Biochemistry
Science Fair Projects
Ideas and Sample Projects by Grade Level


Home Experiments Science Jokes Warning!
Elementary School - Grades 4-6
P=Project   E=Experiment
The effect of maturity level on malic acid, brix, and starch levels in various apples [P]
Test the hypothesis that food items containing a protein-digesting enzyme will prevent gelatin from solidifying. [E]
Determine if freezing can produce sponge-like qualities in tofu. [E]
Determine the relative differences in gluten content between different types of flour. [E]
Starch test in foods [E] [E]
Food Chemistry Science Fair Projects and Experiments
Salt & Sugar in Food Science Fair Projects and Experiments
Vitamin C in Food Science Fair Projects and Experiments
Yeast and Mold in Food Science Fair Projects and Experiments
Bacteria in Food Science Fair Projects and Experiments
Middle School - Grades 7-9
P=Project   E=Experiment
Use gel electrophoresis to investigate food dyes used in candies [E]
Determine what combination of Pectinase and Cellulase (Enzymes) will produce more apple juice in my experiment. [E]
Which milk is the best for your baby? Determine the contents of Sialic Acid present in human milk and infant milk formulas. [E]
Which Additives Make the Strongest Gelatin? [E]
The effect of temperature and air exposure on the ascorbic acid content of orange juice [P]
Monitor enzyme activity by measuring the amount of apple juice released by pectinase. [E]
Test the hypothesis that food items containing a protein-digesting enzyme will prevent gelatin from solidifying. [E]
Does Lutein Content Vary Significantly in Domestic vs. Imported Avocados? [E]
Genetically Modified Plants: Are Your Foods Wearing Designer Genes? [E]
Investigate how the digestion of protein varies at different pH levels [E]
Does xanthan affect water viscosity and how this information can be applied to food applications such as soup, ice cream, and salad dressing? [E]
Food Chemistry Science Fair Projects and Experiments
Salt & Sugar in Food Science Fair Projects and Experiments
Vitamin C in Food Science Fair Projects and Experiments
Yeast and Mold in Food Science Fair Projects and Experiments
Bacteria in Food Science Fair Projects and Experiments
High School - Grades 10-12
P=Project   E=Experiment
Investigate how digestive enzymes convert sucrose and lactose into glucose and use this information to evaluate the glucose content of your own smoothie recipes. [E]
Investigate how an enzyme converts sucrose into glucose and how this changes the amount of glucose we digest from different foods. [E]
The Effect of Various Antioxidants on Apple Browning [P]
Comparing Ascorbic Acid Concentrations in Different Types of Orange Juice [E]
Biochemical Analysis of Mechanisms of Cold Tolerance in Citrus [E]
Comparing lactose percentage between whole milk and powdered milk [E]
Find out which milk - whole, reduced fat, or fat free - had the highest protein level and determine if the process of skimming does indeed collect all of the proteins in the milk. [E]
The effects of protein level in the diets of dairy goats on the pH, EC or TDS of the milk. [E]
Compare the antioxidant effects of natural and synthetic food preservatives. [P] [P]
Determine total protein concentration, casein concentration, and whey protein concentration of cow milk samples retrieved from cows during different stages of lactation. [E]
Rank the amount of unsaturated fats in different cooking oils. [E]
What foods contain carbohydrates, lipids, and/or proteins? [E]
Biotechnology in the food industry [E]
Determine the levels of saturated fat in cholesterol free foods and see if the labels are telling the truth. [E]
Food Chemistry Science Fair Projects and Experiments
Salt & Sugar in Food Science Fair Projects and Experiments
Vitamin C in Food Science Fair Projects and Experiments
Yeast and Mold in Food Science Fair Projects and Experiments
Bacteria in Food Science Fair Projects and Experiments
Useful Links
R=Resource
Science Fair Projects Resources [R]
Citation Guides, Style Manuals, Reference [R]
Safety Resources [R] [R]
Food Science Fair Books

                   


Food Science Projects
Engineering Topics Related Subjects
Chocolate, Candy, Sweets
Dieting
Food Safety
Bacteria in Food
Yeast, Mold in Food
Food Preservation
Food Storage
Vitamin C
Dairy Products
Beverages
Cooking & Baking
Cakes, Cookies, Ice Cream
Fruits & Vegetables
Salt & Sugar
Food Chemistry
Food Biochemistry
Genetically Modified Foods
Temperature & Food
Salt & Sugar
Chemistry
Biochemistry

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