Food Microbiology Teacher Resources

Food storage matters! Scholars learn how the amount of water in corn can affect its rate of spoilage. They create a control group, then test three corn samples stored in three different locations for water activity. As a result of the...

Learners consider the procedures and safety issues involved in food preservation. They conduct experiments in canning, freezing and drying. If everyone can preserve food utilizing a variety of methods and science principles, the lesson...

Learners determine the optimal living conditions for yeast and apply these results to microbes in food. In this microbiology lab instructional activity, students observe the reaction of yeast to elevated temperatures. They relate these...

Pupils learn how to control food spoilage by adjusting the food's pH. They see that one of the most dangerous bacteria can grow in food if people don't handle and store food properly. Using knowledge of the bacteria's preferred pH,...

Peas spoilage hot, peas spoilage cold: examine the bacterial growth on newly defrosted peas versus peas that have been defrosted for 24 hours. Using the session one questions in the "Microbes and Food Spoilage" PDF, learners will make...

Students investigate foodborne illnesses and involved microbes. They identify major pathogens and then research and explain how they contaminate foods and how people are affected.

Although the points given on these slides are valid, the visual accessibility is poor. Consequently, many viewers would be distracted or entirely unable to view the presentation.  The content is a review of microorganisms and their...

Students begin by completing a survey asking them to rank their concerns about commercially prepared foods. They develop a definition of relative risk, and complete the "Pro or Con" worksheet. Students work in groups to make a study of...

Students grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...

Students examine the different members of food safety teams and their role in the food safety cycle. They study how these teams work together to keep our food safe.

Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.

Teach the class how to use a microscope to identify bacteria in food. Scholars explore the different parts of the microscope and learn how to determine total magnification. They walk step-by-step through the procedure of preparing slides...

Ready for a lesson on the wonders of cooking? Young scientists view the short video segment and explore the science of temperature changes on physical and chemical properties in food as the cooking process transforms raw ingredients into...

Scholars use a lab simulation to test contaminated yogurt for bacteria by gram staining. They learn proper lab procedures for handling bacteria and for sterilizing equipment, and then walk through the process on their own to try gram...

Scholars explore the procedure for bacteria sampling in a virtual lab by first walking through a detailed step-by-step procedure of preparing the samples of raw milk and pasteurized milk, growing the bacteria, and comparing results....

Students investigate the risks of genetically modified organisms. They examine web site that contain information about GMO's and share the information with other adults.

Students study how some microorganisms are helpful and practical in foods. They work with microorganism in a number of food, such as yeast in bread and yogurt.

Students research the possible sources and human health effects of microbes found in recreational and drinking water. They explore the range of negative outcomes of contact with contaminated recreational and drinking water by creating...

Scholars answer 10 multiple choice questions to test their knowledge about the human body and microbes. Correct answers come with a rewarding tone and brief description.

Microbiology beginners feed different sweetening agents to yeast and measure carbon dioxide production to estimate energy contained in each. They set the trials up in zip-top plastic baggies and then measure gas volume by water...

High schoolers listen to a lecture on the purpose of practicing aseptic technique as well as an explanation of how to practice them. They practice aseptic technique by plating bacteria in order to isolate individual colonies of bacteria....

Young scholars are exposed to the benefits of many antimicrobial soaps to prevent infections. In the food-service industry, studies indicate that inadequate hand washing and cross-contamination is responsible

Mini microbiologists play a card game in which they group microorganisms by groups: virus, fungus, protist, or bacteria. Then they identify the roles different microbes play in the natural world and explore how humans effectively use...

Take young biologists back to the beginning of life on Earth with this presentation on bacteria. Examining the different classifications of bacteria, this presentation introduces young scientists to the concepts of autotrophs and...