Thread: Food projects
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Old 11-21-2008, 12:22 PM
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Default oh ok then..

Here are some ideas:

Middle School - Grades 7, 8, 9
    • Learn which one of six different chocolate brands results in handmade molded candies with the glossiest surface.
    • Microwave Radiation's Effect on the Growth of Bacteria
    • Test whether bread dough with wild natural yeast would rise higher than bread dough that used commercial yeast.
    • See if yeast will reproduce using various sugar substitutes.
    • Which yeast mixture rises the most?
    • The amount of bacteria in poultry supply
    • How Much Longer Does It Take Bread with Preservatives to Grow Mold Than It Takes Bread without Preservatives?
    • The Effect of Various Temperatures on the Type and Growth Rate of Bacteria in Meat
  • A Novel Treatment to Increase the "Pop-ability" of Popcorn (Zea mays everta)
  • Find out which type of salmon (farmed or wild) tastes better and which is better for your health?
  • How bread works
  • Why do some foods such as dumplings float on water when cooked?
  • The effect of irradiation on the nutritive value of beef
  • Does food warmed in microwave ovens have a negative effect on the human body.
  • Determine the General Public's Preference of Flour in Chocolate Chip Cookies
  • The Effect of Flour Type on Muffin Density
  • Comparing Different Fruit Pastes as a Preservative in Baked Goods
  • How bread works
  • Test a piece of ham that falls on the counter and ground for 10, 5, and 1 seconds and see if it really will be clean enough to eat or if it will be crawling with germs.

High School - Grades 10, 11, 12
  • Determine which method of defrosting meat is safest and which method of cooking kills the most bacteria.
  • Determine factors that affect the yield and composition of meat after cooking
  • What is baking powder and how does it work?
  • The Effect of Reduced Pressure on the Yield Volume of Popcorn
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