10 Food Experiments for Kids

It's easy to do science in the kitchen with these fantastic food experiments for kids. Little gastronomers will observe the enzymatic activity of pineapple, quantify the amount of grease in potato chips, and discover effective ways to inhibit (or encourage!) mold growth on bread with this series of fun and enriching science fair projects. Bon Appétit!

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Meat Science!

Kids will discover the meat science behind the meat they eat, and find out how to use safe chemistry to make meat more tender.
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Do Hand Soaps and Sanitizers Prevent the Growth of Bread Mold?

Do hand soaps and sanitizers prevent the growth of bread mold? If so, why? Kids will find out with this fun and informative science fair project idea.
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Microwave Candy: Do Some Colors of M&Ms Melt Faster than Others?

The goal of this fun science fair project idea is to microwave candy and investigate: do some colors of M&Ms melt faster than others?
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Potato Chip Science: How Greasy Are Your Potato Chips?

How greasy are your potato chips? Students will use a reliable method to quantify greasiness and compare different brands in this great science fair project.
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Why Do Apples Turn Brown?

In this fun science project, learn about what happens to cut fruit and experiment with how to stop apples from turning brown.
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Healthy Gum?

Is there really such a thing as healthy gum? Students will learn what factors in chewing gum contribute to healthy teeth in this exciting science fair project.
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The set is continued below.

Why Does Honey Crystallize?

Why does honey crystallize? This science fair project project answers this question and identifies the variable that makes this sweet solute crystallize faster.
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Pineapple Enzyme

Certain fruits can change gelatinâs ability to set. In this experiment, kids will discover what happens when gelatin meets pineapple enzyme.
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Ripening Avocados

In this fun science experiment, kids will determine the best method for ripening avocados and discover the cool chemical reaction that makes this possible.
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Too Much Sodium?

Young scientists will investigate people's preferences for saltiness, and make some inferences about genetics and diet.
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