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Food Chemistry
Science Fair Projects and Experiments
Topics, Ideas, Resources and Sample Projects
For Elementary, Middle and High School Students




 


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Food Science Fair Projects Home

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  • Primary School - Grades K-3
    R=Reference/Experiment   S=Sample Project
    What kind of gum can blow the biggest bubbles? S
    What makes food decay faster? R
    Elementary School - Grades 4-6
    R=Reference/Experiment   S=Sample Project
    Investigating Requirements for Yeast Fermentation R
    Extracting supplemental iron from food to compare the iron content of several brands of breakfast cereal. R
    Test if the number of dimples (nucleation sites) added to a Mentos® candy will change the height of exploding soda. R
    Starch test in foods R R R
    Mold on different types of food R S
    Which brand of gum lasts the longest? S
    Middle School - Grades 7-9
    R=Reference/Experiment   S=Sample Project
    How Do Food Preservatives Affect the Growth of Microorganisms? R
    Monitor enzyme activity by measuring the amount of apple juice released by pectinase. R
    Test the hypothesis that food items containing a protein-digesting enzyme will prevent gelatin from solidifying. R
    Determine how temperature of milk affects the viscosity of yogurt. R
    Effects of different bread and other foods sanitary conditions on mold growth R
    The Effect of Anhydrous Ammonia on the Dehydration Rate of Plant vs. Animals Cell (Food Preservation) S
    Genetically Modified Plants: Are Your Foods Wearing Designer Genes? R
    Which Sweetener Tastes Best? Which Is Best for You? A Comparison of Five Sweeteners R

    Determine if different varieties of sugar affect the amounts of carbon dioxide to be released during the process of fermentation. R
    Statistical and Microbial Analysis of the Cleanliness of Fast Food Restaurants R
    Determine the presence of salmonella bacteria from whole, uncooked chickens from different suppliers/processing plants. R
    What is the effect of the hydrogen ion concentration on the colorants of foods? S
    A third-world refrigeration method S
    Investigate how the digestion of protein varies at different pH levels S
    Which Food Substances Produce Brain Freezes Most Often? R
    Does xanthan affect water viscosity? R
    Is tap water all the same? R
    High School - Grades 10-12
    R=Reference/Experiment   S=Sample Project
    Examine the influence of CO2 on the chemistry of soda. R
    What foods contain carbohydrates, lipids, and/or proteins? R
    Biotechnology in the food industry R
    Determine the levels of saturated fat in cholesterol free foods and see if the labels are telling the truth. R
    Useful Links
    R=Reference
    Science Fair Projects Resources R
    Food Science Resources R

    Chemistry Resources R

    Citation Guides, Style Manuals, Reference R
    Safety Resources R R


    Food Science Fair Books


             



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