Refine Your Results

Content Curators

Grades

Subjects

Resource Types

Standards

38 reviewed resources for food spoilage

Lesson Planet

Chapter 16, Food Biotechnology

For Teachers 7th - 8th
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...
Lesson Planet

Testing and Adjusting pH

For Students 9th - 12th Standards
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,...
Lesson Planet

Controlling Water Activity in Food

For Students 9th - 12th Standards
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...
Lesson Planet

Food Preservation

For Teachers 3rd - 5th
Students research the most common methods of food preservation. They conduct experiments to observe food spoilage and compare types of preservation. They identify hygienic food handling procedures.
Lesson Planet

Hazards of Defrosted Food

For Teachers 9th - 12th
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...
Lesson Planet

Understanding Water Activity

For Students 9th - 12th Standards
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...
Lesson Planet

Food-Borne Illnesses

For Teachers 4th - 7th
Use this lesson to have your charges consider the differences between food spoilage and food-borne illnesses including the differentiation of food infections and food intoxication, including characteristics of each. Some excellent...
Lesson Planet

Nutrition and Food Science

For Teachers 9th - 12th
Students examine the causes and symptoms of food-borne illnesses and ways to prevent them.  In this nutrition lesson students work in teams to investigate a type of food-borne illness and present a scenario about it. 
Lesson Planet

Food Safety at the Grocery Store

For Teachers 9th - 11th
Learners study the connection between food spoilage and temperature control. They determine the difference between expiration, sell-by, and use by date on food. They investigate food safety practices to look for when food shopping.
Lesson Planet

Lesson 8: Making Mountains out of Landfills

For Teachers 6th - 12th
How can trash generate electricity? Do we really throw away one-quarter of our food each year? Learners explore these concepts and more in this study on landfills. Watch the five-minute video and discuss using the questions provided....
Lesson Planet

Health In Progress - Processed Foods

For Teachers 6th - 8th
Pupils compare and contrast processed foods to unprocessed foods. After exploring the differences, they research the health factors, benefits and concerns in both types of food. Discussions include fats, sweeteners, fiber, vitamins,...
Lesson Planet

Food For Keeps

For Teachers 6th - 8th
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...
Lesson Planet

Foiling Spoilage

For Students 10th - Higher Ed
In this agricultural education activity, students read 6 descriptions of bacteria that cause food spoilage.  Students then read 4 descriptions of preservatives that can be used to prevent spoilage.  The activity is meant as a display.
Lesson Planet

Experiences and Experiments - There is a Difference

For Teachers 6th
Sixth graders plan and conduct an experiment on food spoilage. They design the experiment, create a display, record and analyze data, and make inferences regarding the results of the experiment.
Lesson Planet

How Can You Prevent Spoilage?

For Teachers 6th - 8th
Students complete laboratory activity to discover what temperature is most effective in prohibiting bacterial growth in two percent milk. Students then write lab report detailing findings.
Lesson Planet

Comparing Disinfectants

For Teachers 9th - 12th
High schoolers observe bacterial growth. They infer how well a disinfectant controls bacterial growth. Students draw conclusions regarding the best way to use disinfectants. They are asked why some cleaning products contain...
Lesson Planet

Food For Keeps

For Teachers 6th - 8th
Students investigate the concept of food preservation. They use the internet to conduct research, specifically the methods of processing the students' favorite foods. They are introduced to the project using realia like beef jerky and...
Lesson Planet

Fruits and Vegetables in the Food System

For Teachers 8th - 12th
Students examine the importance of local markets. For this horticulture lesson, students examine the importance of local markets and food systems that can provide profit for growers, freshness, variety and quality.
Lesson Planet

Preserving the Harvest: Dry it Out!

For Teachers 3rd - 6th
Learners explore how people preserved their food in the past. In food preservation lesson, students create different models that enable someone to dry out food, such as a food dehydrator. Learners also learn how to prepare different...
Lesson Planet

Keeping Milk Fresh

For Teachers 6th - 12th
Students identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.
Lesson Planet

Health: Food Borne Illnesses

For Teachers 9th - 12th
Students discover how to inhibit food borne illnesses by practicing safe food-handling techniques. Among topics they examine are the advantages and disadvantages of using wooden or plastic cutting boards. After studying for the test,...
Lesson Planet

Don’t Cry Over Spoiled Milk!

For Teachers 7th
Seventh graders explore how milk spoils over time. For this biology lesson, 7th graders discover how pH changes as microorganisms enter the food and multiply. They explain the benefits of pasteurization process.
Lesson Planet

Mold

For Teachers K - 12th
Students explore mold, the different types and the health risks that they pose.  In this mycelium instructional activity students grow different molds and see which type of foods mold the fastest. 
Lesson Planet

Who's Coming to Lunch: A Study of Mold Growth

For Teachers 1st - 8th
Students participate in an experiment to determine where fungi and molds are formed, and create graphs documenting fungal growth.

Other popular searches