Food Science Fair Project Ideas

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    • Science fair projects are an opportunity for elementary-, middle- or high-school students to participate in learning experiments of their own choosing, and engage in friendly competition with other students. There are five basic types of science fair projects: investigative, lab demonstration, research with a poster, collections and model building. Most food-based projects fall under the investigative category.

    Unpopped Kernels in Different Brands of Popcorn

    • In this elementary school-level experiment, you must compare different brands of popcorn by popping the same volume of kernels under the exact same conditions, and counting the leftover kernels in each batch. The experiment can be repeated under different conditions for further research.

    Make a pH Indicator From Cabbage

    • This middle school-level project explores pH by using boiled red cabbage. Red cabbage contains flavonoids called anthocyanins, which result in color change based on pH. In this experiment, you would boil half a head of grated red cabbage in water for about 20 minutes, or until it produces a dark, purple liquid. Strain the liquid off into a glass container. Add a few drops of the cabbage liquid to samples of acid and base solutions. You can use white vinegar or clear soda for an acid, and baking soda or detergent dissolved in water for a base. The cabbage juice turns pink in acidic solutions and green in basic solutions. You can also test the juice in any other solutions, as desired.

    Heat's Effect on Egg Coagulation

    • To perform this high school-level science fair project, you must prepare custards under multiple varied conditions to discover any variation in the coagulation of eggs based on heat considerations. Some ideas for different heating conditions would be traditional cooking of a custard recipe, which involves baking it while the custard dish is submerged in water; baking it under the exact same conditions but without the water, cooking the custard in a microwave; and changing the amount of eggs in the recipe. Then, compare the consistency of the custards prepared in various manners.

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