Food Preservation Teacher Resources

Designing the right package — it's more than a pretty picture. Challenge small groups to design a food package. They must consider the type of food they are packaging and the package's ability to control the physical and chemical changes...

Food scientists are responsible for keeping food factories clean and keeping consumers safe. Find out what it takes to become these superheroes of the food industry with a short video that details the skills, education, and training...

Don't be rude to food! Scholars see the startling truth about food waste in a disturbing video. The series of statements from individuals around the country paints a picture of good intentions followed by wasteful habits like cooking too...

Are genetically engineered foods risky or beneficial overall? The video, part of the PBS food science series, explores the debate from a scientific perspective. It explains the history of genetic modification, the benefits, and the...

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...

How does water activity play a role in food spoilage? First, the learners think about which types of foods would be best to take on a backpacking trip based on the water activity of different foods. It then walks through why water...

Food poisoning, salmonellosis, E. Coli, shigellosis, tapeworms—all these words can strike fear into eaters. Alas, the five-second rule is not necessarily true! Two activities teach teens safety rules for food purchasing, preparation,...

What are the different ways to test for pH? First, scholars explore the pH scale and a common way to test for acidity and alkalinity. Then, they learn about the importance of pH in food safety and why variance in pH could potentially...

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...

Are funky-looking fruits and vegetables dangerous? Not if you carefully wash them. Find out why by checking out this short video that explains the science behind the cosmetic problems.

Salt is necessary for your diet, but too much or too little and it causes health problems. These problems, as well as what salt does in your body, are the focus of a video that also looks at where salt is found in food and how much salt...

Sweet and savory muffins, yum. Young bakers bake batches of these tasty treats to demonstrate their competence in the kitchen. A real recipe for success.

Learners calculate the basal metabolic needs of astronauts. In this food preservation lesson, students take on the role of a NASA nutritionist to create a diet for an astronaut. Learners create a meal plan for a week to maintain enough...

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...

Investigate North Carolina pottery history by creating clay animal whistles, a traditional leisure activity in the region. They research a particular animal and jot down its attributes to include in their project. Find step-by-step...

Students explore the lives of early American Indians and settlers in Kentucky. They describe the agricultural practices of Indians native to Kentucky and develop a supply list for a group of settlers coming to the state to establish...

If you don't want to drink red cabbage juice, here's another use for it—a decoder! Using vinegar and ammonia-based window cleaning liquids as invisible inks, scholars create designs in the second lesson of the series. Red cabbage juice...

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 create art plans for an "installation" after viewing a video of Native American mask making that centers around the Salmon rack idea. Emphasis is placed on collaborative work in this introductory lesson.

Base your lesson plan on acids and bases on an informative resource. The first installment of a five-part module on the science behind Harry Potter has individuals investigate acid/base chemistry with the use of invisible inks. They also...

Students explore food. In this processed and fresh foods lesson, students discover how some foods are processed and how they differ from fresh food. The complete group activities and an individual reading assignment. This lesson includes...

Students investigate foods. In this biology lesson plan, students will conduct testing on different types of foods as they learn about different molecules that make them up. Students will also learn about the shapes of the molecules.

Students explore eight Career and Technical areas and make connections with business, family and consumers, and technology. They examine and describe how agriculture and natural resources impact our quality of life. Students recognize...

Students examine the differences in the working and eating conditions between the late 1800s and today. They engage in an Internet Quest for information on cheese which culminate in a hands-on cheese-making experience and tasting activity.