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Science Fair Project Idea
In this cooking and food science fair project, you will explore the role of proteins as emulsifying agents. Emulsifying agents are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the baked goods tender. Natural… Read more
FoodSci_p021
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Time Required Very Short (≤ 1 day)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety No issues
Science Fair Project Idea
Gluten is the substance in bread which, on a microscopic level, forms a rigid structure that traps the gases from the yeast, allowing the dough to rise. However, too much of the rigid gluten structure can make some doughs, like pie crust and pastry dough, too tough. For this reason, bakers often use different types of flour that naturally contain different amounts of gluten to make various types of dough. Do some background research about what gluten is, how it forms, and its role in baking.… Read more
FoodSci_p020
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Time Required Short (2-5 days)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety No issues
Science Fair Project Idea
Fresh whipped cream is the final touch for many delectable desserts. One issue with fresh whipped cream is that it has to be used soon after it is made, especially if it is at room temperature, or it starts to collapse into goo. This is a problem for its use in frostings or inside pastries as filler. Whipped cream can be stabilized by adding unflavored gelatin. Stabilized whipped cream can be used at room temperature and it has a much longer life. But how much gelatin is just right? Try… Read more
FoodSci_p022
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Time Required Very Short (≤ 1 day)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety Adult supervision is required. Whipped cream that has been at room temperature for too long might spoil, so be cautious about eating it if too much time has passed.
Science Fair Project Idea
A delicious and quick lunch is a cup of tomato soup and a grilled cheese sandwich. Biting into the toasty, butter-soaked bread and gooey cheese is very comforting. But what makes the cheese melt so nicely? Do all cheeses melt this way? In this cooking and food science fair project, you will experiment with making and determining the best recipe for processed cheese. Read more
FoodSci_p054
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Time Required Long (2-4 weeks)
Prerequisites You will need access to a refrigerator, a stovetop, and an oven.
Material Availability Specialty items are required. See the Materials and Equipment list for details.
Cost Low ($20 - $50)
Safety Minor injury is possible. Adult supervision is required. Since the sodium phosphate dibasic is not a food-grade substance, do not eat any of the resulting processed cheeses.
Science Fair Project Idea
Caramelization is the name of the cooking process that occurs as sugar is heated and the molecules begin to break apart. But what happens to the sugar as it breaks apart? And what do the physical changes mean for the flavor of the sugar? Using the Internet or cookbooks, read up on the chemistry of caramelization, then head to the kitchen with an adult to caramelize your own batch of sugar. With an adult's help, dissolve 1 1/3 cups of sugar in 2/3 cup of water. Heat the mixture in a pan over… Read more
FoodSci_p018
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Time Required Short (2-5 days)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety Use caution when making the caramel, it is extremely hot and can burn severely if it gets on your skin. Adult supervision is required.
Science Fair Project Idea
If you like to bake, this might be an interesting project for you. When you're following a recipe, do you ever wonder why certain ingredients keep showing up time after time (e.g., baking powder in quick breads)? Do you notice that certain ingredients tend to occur in a particular ratio to one another (e.g., amount of shortening and sugar, or amount of shortening and flour, or number of eggs and amount of flour)? What happens if you use more or less of an ingredient than the recipe calls… Read more
FoodSci_p001
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Time Required Short (2-5 days)
Science Fair Project Idea
thumbnail If you like to bake, this could be a good science project for you! Have you ever wondered about the purpose of each of the ingredients in your favorite recipes? For example, why is baking powder used in some muffin recipes? How does the baking powder affect how the muffins look, feel, and taste? In this food science project you will use a scientific method to find out! Read more
FoodSci_p007
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Time Required Short (2-5 days)
Prerequisites Previous experience with baking is helpful, but not absolutely necessary.
Material Availability Readily available
Cost Low ($20 - $50)
Safety Minor injury possible: hot oven. Be sure to have an adult help when using the oven.
Science Fair Project Idea
If you browse through a candy cookbook, you might notice that many of the recipes call for corn syrup in addition to sugar. Both sugar and corn syrup are sweet, so why do you need corn syrup if you already have sugar? In candy making, corn syrup is known as an interfering agent. But what does this mean and how does it work? You can find out for yourself by making two batches of rock candy, one with corn syrup and one without. For example, you could alter the science project by replacing 1… Read more
FoodSci_p017
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Time Required Short (2-5 days)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety This science fair project requires adult help. The boiling sugar solution is extremely hot.
Science Fair Project Idea
Make your own fertile soil using kitchen scraps, manure, leaves, grass clippings, and other compostable materials. Which materials make the best compost? How does the amount of nitrogen change the rate at which the compost forms? How does traditional composting compare to worm composting, or vermiculture? How does the temperature of the compost pile change? Read more
Geo_p036
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Time Required Very Long (1+ months)
Science Fair Project Idea
thumbnail Why do different types of fruits come packaged in different ways? In this project, you will experiment with different ways of packaging fruit to see if it has an effect on the freshness of the fruit. Will a different kind of packaging allow the fruit to stay fresh longer? Read more
MatlSci_p022
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- Less Details
Time Required Long (2-4 weeks)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety No issues
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