Answers to many questions about the salmonella bacteria and its reputation as the #1 reported cause of foodborne illness.

In response to a misunderstanding about whether food can be a technological outcome, students were given an exploratory lesson in food technology. They discussed biscuits as technological products and the testing and trialing involved in...

Did you know that some teachers give their students a peppermint candy on state testing days? Is it to give the kids sweet-smelling breath? Or are the teachers hoping for something more on the important testing day? In this human biology...

Get the nutritional values, varieties of, and methods of preparation of figs. A recipe for a pear fig breakfast bar is provided.

This resource general information including the most frequently asked questions about salmonella. Also technical information and links to articles about outbreaks.

A look at the preparation of flour and the baking of bread in ancient Egyptian kitchens. Bread, the staff of life, was vital to all classes of Egyptians.

This site from the New Jersey Health Department provides general information about Salmonella Typhi or better know typoid fever. PDF

Substances dissolved in water can be present in very tiny amounts that are not visible to the eye. in this lesson learners make a solution of food coloring with a concentration of one part per million.

Students learn about the unique challenges astronauts face while eating in outer space. They explore different food choices and food packaging. Students learn about the engineering design process, and then, as NASA engineering teams,...

Site provides a general description of Salmonellosis, the foodborne illness caused by salmonella. Focuses on kids and kids' health and gives excellent information about the virus.