The Effect of Roasting on Color, Flavor, and Texture of ...
In this cooking and food science fair project, compare peanut butters made from peanuts that have been roasted for various times. Each lot of roasted peanuts will be used to make a batch of peanut butter. You will evaluate each batch of peanut ... [... more]
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Important Notes Before You Begin
The goal of this Cooking and Food science fair project is to determine the best way to soft boil an egg. To scientifically determine the best method for consistently producing the best soft-boiled egg. The typical egg packs a lot of punch in a ... [... more]
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Cookies: Can You Blame the Burnt Ones On the Cookie Sheet?*
Cookie Sheet Cooking and Food Science Fair Project: Determine how cookie sheets of different materials affect the cookies you bake on them. Once you've done your background research, you'll be ready to make a hypothesis about how the different ... [... more]
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Old Salty: Does Age Affect the Ability to Detect Salt?
In this food science fair project, students will determine if people over the age of 60 have a higher threshold of sensitivity to detecting salt than children and young adults. To determine if people older than age 60 have a higher threshold of ... [... more]
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The Art & Science of Making Yummy Yogurt*
This website gives explicit directions on how to make homemade yogurt. In this cooking and food science fair project, the student will investigate which manufacturing conditions affect yogurt production and which manufacturing conditions produce ... [... more]
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Hot Pot: Choosing the Right Pot in Which to Cook Your Meals*
This website gives a great tutorial on heat transfer and the different ways of transferring heat. cooking and food science fair project, cooking, heat transfer, material science, pot, meals [... more]
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oxidative damage
This next entry is an article that discusses the level of vitamin C as a function of ripeness in a variety of bell peppers. Colorful bell peppers. (Luc Viatour, 2008.) In this cooking and food science fair project, the student will determine if ... [... more]
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Starch
In this Food Science fair project investigate how the amount of starch varies with the variety of potato. The student can then boil the potatoes and compare the texture as a function of starch amount. Potatoes are a humble, but tasty, vegetable. [... more]
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denaturation.
In this cooking and food science fair project, the student will investigate how bowls of different materials affect the resulting egg white foam. [... more]
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Temper, Temper, Temper! The Science of Tempering Chocolate*
In this Cooking and Food science fair project, the student will find the temperature at which dark chocolate and white chocolate yield the best tempering characteristics. This website from the Exploratorium in San Francisco has information on ... [... more]
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'Make Mine Medium-Rare': Heat Conduction in Steak*
In this cooking and food science fair project, determine how thickness affects cooking time in steak. To investigate how thickness affects cooking time, vary only the thickness and keep everything else constant. Get some steaks that are 1 inch, ... [... more]
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antioxidant
In this cooking and Food Science fair project, the student will determine which cooking method preserves the most vitamin C in potatoes. The following websites describe how to titrate vitamin C from vegetables. The third website details how ... [... more]
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