Sixth Grade, Cooking & Food Science Science Projects (46 results)

Who doesn't love food? It's fun to make, it's fun to eat, it's fun to ...study? That's right! There is a lot of science that goes into the everyday foods that you love. Explore questions such as how baking ingredients work, how and why certain ingredients mix well together, and why people's tastes differ.

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Science Fair Project Idea
Forget drinking your juice. Instead, try snacking on it! Use the steps and recipes in this food science project to transform drinks into semi-solid balls that pop in your mouth. The technique is called spherification and it is part of a larger food science trend called molecular gastronomy— but we just call it yummy science! Read more
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You know that sugar makes food sweet, but did you know that there are different kinds of sugar? Sucrose is the granulated sugar that you usually use for baking. Another kind of sugar, which is found in honey and in many fruits, is glucose. In this science project, you will measure the concentration of glucose in a variety of foods. You will use special test strips that change color in response to glucose to measure the glucose concentration in different foods. Read more
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Quick, what is your favorite color of M&Ms® candy? Do you want to know what dyes were used to make that color? Check out this science project to find out how you can do some scientific detective work to find out for yourself. Read more
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Nut clusters, chocolate-dipped candies, and chocolate-dipped strawberries are just some of the delicious goodies that have a thin, rich layer of chocolate wrapped around them. But how do pastry and candy chefs make these delectable treats? The first step is to melt and temper chocolate. Tempering is a process in which the cocoa butter in chocolate is hardened into a specific crystalline pattern. When the cocoa butter molecules are in this pattern, the chocolate is shiny and breaks with a sharp… Read more
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Have you ever tried an apple that tastes like a banana? It sounds weird, but what actually makes the apple taste like an apple? Our tongue is definitely important for identifying food flavors, but if you have ever had a stuffy nose, you probably noticed that your smell contributes to taste as well. Which of those senses has more influence on flavor? Imagine eating an apple and, at the same time, smelling a really strong banana scent. How to you think the apple will taste? Will the nose or the… Read more
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You're probably familiar with sauerkraut, a German dish of cabbage that is fermented in a brine made of its own juice and salt. Have you heard of another cabbage dish, called kimchi? Kimchi is a traditional fermented cabbage dish from Korea. Koreans eat kimchi year round, enjoying its spicy taste and the fact that it contains loads of vitamins B and C. In this cooking and food science fair project, you will make kimchi from scratch and investigate changes in pH and glucose as the kimchi… Read more
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Cake, cookies, pie, ice cream, hot chocolate, lemonade... Yum! What do all these delicious treats have in common? Sugar. In addition to providing sweetness, sugar adds bulk, flavor, and structure to foods. But is it necessary to add sugar to achieve sweetness? Can the same sweetness be achieved using sugar substitutes like artificial or natural sweeteners? In this project, you will test sugar and sugar substitutes and compare the sweetness of each in relation to sugar. In the end, your day will… Read more
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Maple syrup is deliciously gooey and great on breakfast foods like pancakes and waffles. But it has another amazing property. It can be turned into maple candies with a range of textures, like sticky maple taffy or molded maple sugar candy. In this science fair project, you will investigate how the temperature that maple syrup is heated up to affects what type of maple syrup-based candies can be made. Read more
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Have you ever noticed that the salt you are using says it is "iodized"? Iodine is an important micronutrient, which means we need it in small quantities to be healthy. Because iodine is rare in many people's normal diets, it is added to table salt. Then when people salt their food, they are also adding this important micronutrient. In this food science project, you will use some kitchen-friendly chemistry to investigate which types of salt have iodine added (in the form of iodide) and which do… Read more
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Whether you are sitting around a campfire, or drinking hot chocolate after a day in the snow, nothing says fun quite like a marshmallow! Even its name is soft and spongy! In this cooking and food science fair project, you will make your own marshmallows several different ways, and discover the three special ingredients that give marshmallows their unique texture. You will also find out why they melt so quickly. Explore the science of these sticky, spongy sweets! Read more
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