Middle School, Cooking & Food Science Science Projects (Page 4)

Making Jell-o Stronger

Science Fair Project Idea

Scientific Method

Gelatin! It's hard to think of another food that is used as frequently on the dinner table as off. You can find it in all sorts of sweet foods, from ice cream, yogurt, and gummy bears, to marshmallows and yellow colorings for sodas. Off the table, it shows up in glues, photographic paper, playing cards, crepe paper, medicine capsules, hair gels, and professional lighting equipment. From the kitchen to the theater—what a range of uses! In this cooking and food science fair project, you'll… Read more

Have Your Chips Lost Their Chomp? Understanding How Food Becomes Rancid

Science Fair Project Idea

Scientific Method

You are looking under your bed for that video game you want to play, when you come across a real treasure—an open bag of potato chips that you forgot about! A crispy and salty potato chip is a tasty treat. But wait! This potato chip is not crisp and does not taste as great as it should. What happened? The chips have gone rancid! In this cooking and food science fair project, you will look into what factors turned your chips rancid. Read more

The Role of Fats in Making a Delicious Pastry

Science Fair Project Idea

Scientific Method

Apple pie is one of America's traditional desserts. It can be enjoyed on its own or with a scoop of vanilla ice cream. The cool sweetness of the ice cream combines with the warm apples and flaky pastry to create a taste sensation. However, if the pastry that surrounds the apples is heavy or chewy then that can really affect how much you enjoy this treat. But how do you make a pastry that is light and flaky? In this cooking and food science fair project, you will find out by experimenting with… Read more

The Pasta Puzzle: How Much Water is Required to Cook Pasta?

Science Fair Project Idea

Scientific Method

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

The Curdling Properties of Different Milks: How to Avoid Little Miss Muffet's Curds

Science Fair Project Idea

Scientific Method

Has a milk-based soup, sauce, or gravy ever curdled on you (formed lumps) as you were preparing it? Curdling is the process of coagulation that occurs where the proteins in the milk clump together. Sometimes curdling is desirable—for example, if you want to make a delicious cheese or yogurt—but if you are trying to make a milk-based soup or gratin, or if you're adding milk to a hot drink, curdling is very unwanted because you lose the smooth, creamy texture. Nobody likes clumps and… Read more

Do Oranges Lose or Gain Vitamin C After Being Picked?

Science Fair Project Idea

Scientific Method

Are oranges highest in vitamin C when they are fresh from the tree (or, in a pinch, the grocery shelf)? Does the amount of vitamin C in an orange change over time, after it has been picked? In this science project, you will find answers to these questions by measuring the amount of vitamin C in a solution using an iodine titration method. Read more

Flavor That Food! Exploring the Science of Marinades

Science Fair Project Idea

Scientific Method

Have you ever tasted a delicious burger and wondered how it got so much flavor? Maybe you have heard your family talk about marinating foods before cooking or grilling them. A marinade is a mixture of seasonings used to flavor or tenderize food. Most cooks have strong opinions about the best way to marinate their favorite food, be it a large steak or a tofu burger. In this cooking and food science fair project, you will run controlled tests to see what factors are most important in making a… Read more

Stop Slumping: What Makes Foams Stand Up Straight

Science Fair Project Idea

Scientific Method

Here's a riddle for you: What would a latté be without a froth of bubbly milk on top? Answer: Black coffee! And how about a pumpkin pie without the whipped cream? Answer: Sad. Delicious, edible foams are everywhere, from sodas, meringues, and soufflés to mousses and whipped creams. They provide a delicious, spongy contrast to the foods they accompany, and their airiness releases aromas that enhance the eating experience. So, what makes a good foam? One with high volume and lots of… Read more

The Process of Soft-Boiling an Egg

Science Fair Project Idea

Scientific Method

Sometimes on a busy day, it is hard to get things done. The rush to get things done can start first thing in the morning, when you are so busy getting ready and gathering your homework, that you barely have time for breakfast. It takes time to get a nutritious meal ready. But, eggs are a perfect choice for breakfast because they can be cooked quickly and in many different ways. A soft-boiled egg is a choice that many people make. They like the way the thickened, tasty yolk coats their hash… Read more

Mean & Green: Fruit & Vegetable Hardening

Science Fair Project Idea

Scientific Method

When you open a can of green beans, have you ever wondered why the beans are not mushy, or more like a puree? Canning requires boiling the beans for a long period of time to kill bacteria, so why don't the beans fall apart into small pieces? Some fruits and vegetables—like cherries, apples, potatoes, sweet potatoes, beets, carrots, beans, cauliflower, and tomatoes—have the ability to undergo hardening, or firming of their plant tissues. A special enzyme, called pectin methyl… Read more

Middle School, Cooking & Food Science Science Projects (57 results)

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