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Yeast
Students study the characteristics of yeasts. In this biology instructional activity, students conduct experiments to measure yeast respiration. They discuss the favorable conditions needed for growing them.
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Yeasts and Molds
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.
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Mold
Students explore mold, the different types and the health risks that they pose. In this mycelium lesson students grow different molds and see which type of foods mold the fastest.
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Charting Mold Growth
Students chart mold growth based on food supply. In this mold growth lesson plan, students chart micro-organism growth and the decline of the growth as food runs out.
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Yeasts and Molds: Food Science, Bacteria, Fungi
In this lesson young scholars will consider the characteristics and nature of yeast and molds in order to help them understand how these microorganisms affect food production.
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Food Safety Lab-Part 3 Cross Contamination andHygiene
High schoolers observe the effect of croos contamination as they inoculate orange juice with penicillin mold from the refrigeration lab and active yeast solution from the sterilization lab. They experience a simulation of passing...
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Bacteria's Role in Food
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...
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Kingdom: Fungi
The general characteristics of fungus types are presented here. Your class will love the pictures of the amazing features found on these strange living things. The internal and external structures and their functions are highlighted. By...
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Fungus
Pupils study fungus, its reproduction and uses. In this eukaryote lesson students complete several fungal experiments.
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Word Scramble – Lesson 3
In this health worksheet, learners identify and define vocabulary terms related to foodborne illness. They unscramble the words listed at the bottom of the sheet and use them to complete each of 8 blanks.
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Spud Smear
Students study various samples of microorganisms in petri dishes. In this microorganism lesson, students place various samples of items in petri dishes and observe them after several days of incubation.
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Kitchen Garbage: Food For Thought
In this fungi and food matching instructional activity, students draw lines to match different types of fungi such as yeast and mold, and with the foods that they affect.
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What's the Matter with My Orange?
Students use oranges to informally explore decomposition, dehydration, fermentation, the water cycle, bacteria, yeast, food webs, the needs of living things, and physical vs. chemical change over a period of three or more months.
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Microbes and Our Food
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.
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Sour Milk Experiment
Students experiment with milk to understand the importance of pasteurization. In this pasteurization lesson, students learn background knowledge about bacteria in milk and the process of pasteurization. They complete an experiment to see...
Casimir Middle School
Biological Classification Worksheet
Classify living things with a set of worksheets that has pupils sorting and indentifying living and non-living things. Learners use the worksheets as a basis for finding their answers.
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Biotech in a Bag
Students carry out a series of experiments using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.
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Classy
Students explore the classification system in this seven lessons unit. The diversity of life forms and their characteristics are examined using a microscope. Kingdoms, classes, and families are investigated.
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Food-Borne Illnesses
Use this instructional activity 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...
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Backyard Bugs
Explore the concept of scientific classification and the similarities and differences between plant and animal species. Your class will participate in hands-on activities by investigating dichotomous keys and classifying their shoes. To...
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4-H Advanced Food Science Activity Pages
In this 4-H food science worksheet, learners examine how food works in the body, find out about food preservation methods, and investigate careers in the food industry. They complete a word search, practice food photography, answer true...
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Chapter 16, Food Biotechnology
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...
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Living or Non-Living
Students examine living and non-living things. In this life science instructional activity, students are given a group of objects and discuss if they are living or non-living. Students identify and list characteristics of living things.
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Forest Decomposition
Learners explore decomposition. Students define and describe components of the decomposition process. Learners make a composter in a terrarium. Students record observations and changes weekly, drawing conclusions about the results of...