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Food Science Fair Projects Home

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  • Elementary School - Grades 4-6
    R=Reference/Experiment   S=Sample Project
    How Does Packaging Affect the Ripening of Fruit? R
    The Effectiveness of Various Preservatives on the Color of Applesauce S
    The effects of pH level on apple juice fermentation S
    The effect of maturity level on malic acid, brix, and starch levels in various apples S
    Determining the Crunchability, Floatability, and Stability of Breakfast Cereals R
    Find out which brands of cereal taste best to children and whether those brands are the most nutritious. R

    Measure pH level of different fruits S
    Study the ripening process of peaches in different container materials to determine which environment caused the sugar production rate to rise the most. R
    Determine if the ripening of a banana is effected by the environment. R
    Find out which edible substance cools the heat of an ingested jalapeno pepper the fastest. R
    Which liquid preserves a cucumber the best: cola, white vinegar and carbonated water? S
    How much water is in an orange? R
    Which fruits, citrus or non-citrus will contain the most water or liquid? S
    Where do apples store the best? S
    The optimal conditions for fruit ripening R
    Which amount of carbon will best decolorize apple juice? S
    Middle School - Grades 7-9
    R=Reference/Experiment   S=Sample Project
    Determine whether chili peppers have high acidity to cause indigestion. R
    Which fruit has a greater rate of dehydration? S
    Which apple type changes in sugar content most after removal from cold storage? S
    Determine which type of lettuce carries more bacteria, hand washed or pre-bagged R
    Effect of Storage Temperature on the Deterioration of Hop Oil S
    Is it possible to separate fly-damaged olives from good olives by density differences R
    Determine the effects of honey on extending the shelf life and preserving fruits and vegetables. R
    Determine if dehydrating fruits inhibits spoilage rate. R
    Investigate which cereal stays crispy longer. R
    Test if people can tell the difference between a soy based food product and an animal based food product. R
    Does controlled atmosphere storage affect the malic acid and starch levels in apples? R S
    Which type of vegetables, fresh, frozen, or canned, produce the most gas? R S
    How much iron is found in different types of cereals? S
    The effect of temperature and air exposure on the ascorbic acid content of orange juice S
    What is the relationship between the amount of reducing sugars and the absorbance at 730 nm in fruit juices? S
    Determine the sugar composition of various brand name apple juices S
    High School - Grades 10-12
    R=Reference/Experiment   S=Sample Project
    Biochemical Analysis of Mechanisms of Cold Tolerance in Citrus R
    Comparing Ascorbic Acid Concentrations in Different Types of Orange Juice R
    How does temperature affect how long it takes Chinese cabbage to ferment into kimchee reaching a pH of 3.5? R
    Compare the effect of acidic fruit juices on apple slices to determine which juice will be the most effective in preventing oxidation (browning). R
    Microbe Levels in Almonds R
    How much iron is found in different types of cereals? S
    The Effect of Various Antioxidants on Apple Browning S
    Iron content in fruits and vegetables R
    Are Vegetables Stealing Zinc from Your Diet? 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


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