Elementary School - Grades 4-6
P=Project E=Experiment
Research your sense of taste
[E]
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
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
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
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
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