Science Fair Projects and Experiments
Sample projects and experiments that can be turned easily into successful science fair projects
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    • 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
    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
    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
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    Last updated: July 2012
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