Science Fun with Food
Science Fun with Food is a collection of 10 fun and easy experiments, created for Kindergarten – Year 10 and suitable across a range of curriculum learning areas, recommended for each age group. To explore each of these experiments in more detail, see the Teacher Support Materials available for individual download below.
Teacher Support Materials
Experiment teacher support materials include: detailed lesson outlines, activity worksheets, Australian curriculum links, further links to Refresh.ED Units, and supporting resources for teachers.
Fruit & Vegetable Rainbows
K – PP
Understand how fruits and vegetables get their colour. Develop food literacy and food experience skills, the ability to recognise and name a variety of fruit and vegetables. Download the PDF here.
Purple Pickled Eggs
Year 1 – 2
Introduces students to the concept of using vegetable pigments as natural dyes. Develop food literacy skills through learning what a recipe is, and how to follow instructions when cooking. Download the PDF here.
Year 2 – 3
In this experiment, watch as coloured dyes move magically around in milk when there is a chemical reaction. Explore the nutritional composition of milk, and the role of science in the manufacturing of the things we eat and drink. Download the PDF here.
Make fresh ricotta cheese from scratch, following a recipe, and taste test the result! Develop scientific understanding of the principles of cheese making, and enhance food literacy and experience skills preparing a recipe and tasting the results to learn how to make healthy choices around food. Download the PDF here.
Sink or Float Soda Cans
Year 5 – 6
Develop scientific understanding of the density of liquids, and how this is impacted by the amount of sugar or artificial sweeteners used in popular drinks. Critically evaluate food labels to help determine healthier drink choices. Download the PDF here.
Convert chemical energy to electrical energy to power an LED, using a potato. Explore the potential conductivity of a food source and learn how various fruits and vegetables can generate an electrical charge. Download the PDF here.
Year 7 – 8
Students will observe a physical change in an egg by creating chemical reaction between an acid and a base; dissolving the shell in vinegar while the inner membrane remains intact, making a bouncy egg. Students will enhance food literacy, experience and science inquiry skills. Download the PDF here.
Year 7 – 8
Investigate the principle of osmosis of water through a semipermeable membrane, by expanding on the physical change of an egg with no shell. Develop an understanding of the science of osmosis occurring at a cellular level in the body. Download the PDF here.
Cabbage Litmus Paper
Students explore pH by extracting an acid-base indicator pigment from red cabbage. Develop an understanding of pH as useful measure to monitor and control water, soil, and food quality. Download the PDF here.
Investigate the gluten contained within two different types of wheat flour by preparing doughs, using flour with varying protein contents and for different baking purposes. Utilise science inquiry, critical evaluation and food experience skills to understand that gluten content is dependent on overall protein content. Download the PDF here.
Observe physical changes that occur when raw eggs are exposed to different solutions to potentially denature the egg. Students will discover the effectiveness of different solutions at denaturing a protein. Download the PDF here.