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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
thumbnail Have you ever eaten half an apple and saved the other half for later, only to find that, by time you were ready to eat it, the apple did not look as tasty anymore? It may have turned brown and shriveled, and, if left out long enough, it may have spoiled. Do you think you could have prevented the other half from spoiling, or made it spoil less, if you had stored it differently, such as in the refrigerator in a food wrapping? In this cooking and food science project, you will investigate which… Read more
FoodSci_p025
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- Less Details
Time Required Average (6-10 days)
Prerequisites None
Material Availability Readily available
Cost Very Low (under $20)
Safety Be careful when using the sharp knives. An adult volunteer may be needed for cutting the apples. Because of food safety concerns, do not taste or eat any of the apples used in this experiment.
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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- Less Details
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
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
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
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
thumbnail A plate of spaghetti, meatballs, and marinara sauce is a delicious and comforting meal. It's also an inexpensive meal, because it only costs about $12 to feed a family of four. And it's easy to make when you're on the go and need to eat a quick, but healthy dinner. Just boil a big pot of water, throw in your favorite pasta, cook for 11 minutes, drain, and top with meatballs and warm marinara sauce. Quick and cheap! But sometimes it feels like forever when you are waiting for water to boil,… Read more
FoodSci_p060
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Time Required Average (6-10 days)
Prerequisites You must have access to a stovetop.
Material Availability Readily available
Cost Low ($20 - $50)
Safety You need to be very careful when you work with a stovetop. You will also need to be cautious when draining the hot pasta.
Science Fair Project Idea
There's nothing quite like the smell of fresh-baked muffins for breakfast on a Saturday morning! If you're into baking, you might want to try this project, which will give you insight into some of the chemistry that's going on in your muffin batter. You'll get some practical knowledge about substituting ingredients. Who knows, it may even get you started on the path to some new culinary inventions! Read more
FoodSci_p008
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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.
Science Fair Project Idea
There are three different kinds of polymers used for kitchen plastic wrap: low density polyethylene (LDPE) (e.g., Handiwrap or Glad Wrap), polyvinyl chloride (PVC) (e.g., Reynolds PVC Foodservice Wrap or Boardwalk PVC Food Wrap Film) and polyvinylidene chloride (PVdC) (e.g., Saran Wrap, which is almost 90% polyvinylidene chloride). Which of these materials is least permeable to oxygen? When you slice an apple, the surface of the slice turns brown as the apple is oxidized. Can plastic wrap… Read more
Chem_p033
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Time Required Short (2-5 days)
Material Availability Some types of plastic wraps may need to be specially ordered. Various PVC wraps are available through [# Link Name="Chem_p033.1" Value="HtmlAnchor" #].
Science Fair Project Idea
Yogurt is a very versatile dairy product. It's yummy eaten straight from the container, it is good for your digestive system, and it can be used in several ways for cooking. There is historical evidence that yogurt-making developed 4,500 years ago! Humans depended on yogurt-making as a way to preserve milk. Yogurt is the result of bacterial fermentation of milk. In fermentation, the bacteria consume the milk sugar, lactose, and produce lactic acid. The end-product is a thick, creamy, and tangy… Read more
FoodSci_p030
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- Less Details
Time Required Average (6-10 days)
Prerequisites None
Material Availability Readily available
Cost Low ($20 - $50)
Safety Use caution when working with a stovetop. Adult supervision is recommended.
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