Primary School - Grades K-3
P=Project E=Experiment
What makes an apple turn brown the fastest?
[P]
Why Does Honey Crystallize? [E]
Does Rotting Food Disappear or Change Form? [P]
Food Biochemistry Science Fair Projects and Experiments
Why Does Honey Crystallize? [E]
Does Rotting Food Disappear or Change Form? [P]
Food Biochemistry Science Fair Projects and Experiments
Elementary School - Grades 4-6
P=Project E=Experiment
Making and Testing Edible Rice Paper
[E]
Measure how adding more methyl cellulose to your homemade hot ice cream recipe changes how it melts. [E]
Which amount of carbon will best decolorize apple juice? [P]
How much water is in an orange? [E]
Measure pH level of different fruits [P]
The pH Levels of Various Types of Soda Pop [P]
How the presence of seed crystals changes the growth rate of rock candy. [E]
Iron content of several brands of breakfast cereal. [E]
Extracting supplemental iron from food to compare the iron content of several brands of breakfast cereal. [E]
Test if the number of dimples (nucleation sites) added to a Mentos� candy will change the height of exploding soda. [E]
Food Biochemistry Science Fair Projects and Experiments
Measure how adding more methyl cellulose to your homemade hot ice cream recipe changes how it melts. [E]
Which amount of carbon will best decolorize apple juice? [P]
How much water is in an orange? [E]
Measure pH level of different fruits [P]
The pH Levels of Various Types of Soda Pop [P]
How the presence of seed crystals changes the growth rate of rock candy. [E]
Iron content of several brands of breakfast cereal. [E]
Extracting supplemental iron from food to compare the iron content of several brands of breakfast cereal. [E]
Test if the number of dimples (nucleation sites) added to a Mentos� candy will change the height of exploding soda. [E]
Food Biochemistry Science Fair Projects and Experiments
Middle School - Grades 7-9
P=Project E=Experiment
Use a color-based chemical test to measure how fast iron from almond meal dissolves in solutions of different acidity, modeling an empty and a full stomach.
[E]
Using Lasers to Measure the Sugar Content of Liquids through Refraction [E]
Discover the content of nitrite in different foods. [P]
Amounts of omega-3 in muffins [P]
Investigate how the addition of sodium citrate and changing pH affects the ability of different foods to undergo spherification. [E]
Are omega-3 enriched eggs worth the extra price [P]
Determine whether chili peppers have high acidity to cause indigestion. [E]
The Effects of Acids and Bases on Cooking Potatoes [E]
Determine how well different antacids work in liquids. [E]
Determine which foods make good foams that have high volume and longevity. [E]
Investigate how the rate of cooling affects crystal structure. [E]
Use paper chromatography to see which dyes are used in the coatings of your favorite colored candies. [E]
Acids' Relationship to Mass and Height: Which Cupcake Brings Delight? [E]
The Effect of Anhydrous Ammonia on the Dehydration Rate of Plant vs. Animals Cell (Food Preservation) [P]
What is the effect of the hydrogen ion concentration on the colorants of foods? [P]
Does xanthan affect water viscosity and how this information can be applied to food applications such as soup, ice cream, and salad dressing? [E]
Is tap water all the same? [E]
Using Lasers to Measure the Sugar Content of Liquids through Refraction [E]
Discover the content of nitrite in different foods. [P]
Amounts of omega-3 in muffins [P]
Investigate how the addition of sodium citrate and changing pH affects the ability of different foods to undergo spherification. [E]
Are omega-3 enriched eggs worth the extra price [P]
Determine whether chili peppers have high acidity to cause indigestion. [E]
The Effects of Acids and Bases on Cooking Potatoes [E]
Determine how well different antacids work in liquids. [E]
Determine which foods make good foams that have high volume and longevity. [E]
Investigate how the rate of cooling affects crystal structure. [E]
Use paper chromatography to see which dyes are used in the coatings of your favorite colored candies. [E]
Acids' Relationship to Mass and Height: Which Cupcake Brings Delight? [E]
The Effect of Anhydrous Ammonia on the Dehydration Rate of Plant vs. Animals Cell (Food Preservation) [P]
What is the effect of the hydrogen ion concentration on the colorants of foods? [P]
Does xanthan affect water viscosity and how this information can be applied to food applications such as soup, ice cream, and salad dressing? [E]
Is tap water all the same? [E]
High School - Grades 10-12
P=Project E=Experiment
Investigate the adsorption process of Kool-Aid onto wool fabrics.
[E]
Detoxification of Jatropha oil-Cake from Phorbol esters [P]
Iron content in fruits and vegetables [E]
Are Vegetables Stealing Zinc from Your Diet? [E]
Examine the influence of CO2 on the chemistry of soda. [E]
Chemistry of Ice-Cream Making: Lowering the Freezing Point of Water [E]
Food Biochemistry Science Fair Projects and Experiments
Detoxification of Jatropha oil-Cake from Phorbol esters [P]
Iron content in fruits and vegetables [E]
Are Vegetables Stealing Zinc from Your Diet? [E]
Examine the influence of CO2 on the chemistry of soda. [E]
Chemistry of Ice-Cream Making: Lowering the Freezing Point of Water [E]
Food Biochemistry Science Fair Projects and Experiments
Useful Links
R=Resource
| Science Fair Project Guide |
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