K-12 Teaching Resources

Feeding Tomorrow, IFT’s Foundation, is committed to encouraging young minds to pursue careers in the science of food. To meet the challenges ahead of us, the world needs the brightest minds engaged in the science of food in order to feed a projected population of 9 billion by 2050.  

IFT K-12 Call for Volunteers

Explore IFT resources and volunteer opportunities in the K-12 pipeline to food science.

Watch the K-12 Volunteer Video
NEW! Explore a virtual experience “From Milk to Ice Cream and the (Food) Science behind It” by taking a journey through real facilities of ice cream production.

Watch video

 


Classroom Resources and Lessons

Fight Bac! Food Safety

Organization: PFSE
Permission: Yes
Topics: General, Micro

Visit the Site

How Does Food Change When It's Cooked?

Organization: Private Site
Permission: Yes with logo
Topics: General, Chemistry, Processing

Visit the Site

How Greasy are your Potato Chips?

Organization: Science Buddies
Permission: Yes
Topics: Health

Visit the Site

Testing the 5-Second Rule

Organization: UGA Extension
Topics: Micro

Download the PDF

Abracadabra!  Transforming Yogurt into Raviolis

Organization: Science Buddies
Permission: Display with logo required
Topics: Sensory

Visit the Site

Egg Substitutes

Organization: Science Buddies
Permission: Display with logo required
Topics: Chemistry

Visit the Site

Fight Bac! Food Safety

Organization: PFFSE
Permission: Yes
Topics: Micro

Visit the Site

How Greasy are your Potato Chips

Organization: Science Buddies
Permission: Display with logo required
Topics: General, Health

Visit the Site

In the Mix

Organization: UGA Extension
Permission: Yes
Topics: Chemistry

Download the PDF

Investigate the optimal starter cultures for making yogurt from whole milk

Organization: Science Buddies
Permission: Display with logo required
Topics: Sensory, Processing

Visit the Site

One of these Things is Not Like the Other

Organization: UGA Extension
Topics: Sensory

Download the PDF

Testing the 5-Second Rule

Organization: UGA Extension
Topics: Micro

Download the PDF

The Perfect Package

Organization: UGA Extension
Topics: General, Processing

Download the PDF

The Tomato...Flavorful or Flavorless

Organization: UGA Extension
Topics: Sensory

Download the PDF

A Chilling Investigation

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro

Visit the Site

Abracadabra!  Transforming Yogurt into Raviolis

Organization: Science Buddies
Permission: Display with logo required
Topics: Sensory

Visit the Site

Blue's the Clue: Souring Milk for Science

Organization: Ag in the Classroom
Permission: Yes
Topics: Processing

Visit the Site

Burning Calories...Literally!

Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Health

Visit the Site

Chain of Food

Organization: Ag in the Classroom
Permission: Yes
Topics: General, Micro, Processing

Visit the Site

Choice Cheesecakes: Which Backing Method is Best?

Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Sensory, Processing

Visit the Site

Cooking Right: The Science of Cooking a Hamburger

Organization: Ag in the Classroom
Permission: Yes
Topics: Mirco

Visit the Site

Crossed Up!

Organization: Ag in the Classroom
Permission: Yes
Topics: Mirco

Visit the Site

Cruisin' for a Brusin' Food Packaging Specialist

Organization: Ag in the Classroom
Permission:Yes
Topics: Processing

Visit the Site

Egg Substitutes

Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry

Visit the Site

Electrifying Beverages

Organization: UGA Extension
Permission: Yes
Topics: Chemistry

Download the PDF

Energy Content of Food

Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Health

Download the PDF

Fight Bac! Food Safety

Organization: PFFSE
Permission: Yes
Topics: Micro

Visit the Site

Food Fight!

Organization: UGA Extension
Permission: Yes
Topics: Micro, Chemistry, Sensory, Careers, Processing

Download the PDF

Food Safety Sleuths: Food Safety Specialist

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro

Visit the Site

Food Science Discovered

Organization: UGA Extension
Permission: Yes
Topics: Careers

Download the PDF

Food Scientist for a Day

Organization: Ag in the Classroom
Permission: Yes
Topics: General, Chemistry, Processing

Visit the Site

FoodMASTER Middle: Eggs

Organization: Ag in the Classroom
Permission: Yes
Topics: Chemistry

Visit the Site

From Bitter to Sweet: How Sugar Content Changes in Ripening

Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory

Visit the Site

From the Eyes of An Infections Pathogen

Organization: UGA Extension
Permission: Yes
Topics: Micro

Download the PDF

Hands Off, Bacteria!

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro

Visit the Site

In the Mix

Organization: UGA Extension
Permission: Yes
Topics: Chemistry

Download the PDF

Investigate the optimal starter cultures for making yogurt from

Organization: Science Buddies
Permission: Yes with Logo
Topics: Micro, Sensory, Processing

Visit the Site

Mix It Up! Food Scientist

Organization: Ag in the Classroom
Permission: Yes
Topics: Careers

Visit the Site

Mystery Juice

Organization: Ag in the Classroom
Permission: Yes
Topics: Careers

Visit the Site

One of these Things is Not Like the Other

Organization: UGA Extension
Topics: Sensory

Download the PDF

Outbreak Alert: Shigella

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro

Visit the Site

Perfecting Pastries: The Role of Fats in Making a Delicious

Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory

Visit the Site

Strawberry DNA Forever

Organization: UGA Extension
Permission: Yes with Logo
Topics: Chemistry, Sensory

Visit the Site

Supermarket Smarts

Organization: Ag in the Classroom
Permission: Yes
Topics: Processing

Visit the Site

The Perfect Package

Organization: UGA Extension
Permission: Yes
Topics: General, Sensory

Download the PDF

The Tomato...Flavorful or Flavorless

Organization: UGA Extension
Permission: Yes
Topics: Sensory

Download the PDF

To Pop or Not to Pop

Organization: UGA Extension
Permission: Yes
Topics: General, Chemistry

Download the PDF

Ultra High Pressure Treatment

Organization: Ag in the Classroom
Permission: Yes
Topics: Processing

Visit the Site

Understanding Bacteria

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Processing

Visit the Site

Basic Synthesis

Organization: UGA Extension
Permission: Yes
Topics: Chemistry

Download the PDF

Blue's the Clue: Souring Milk for Science

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Processing

Visit the Site

Chain of Food

Organization: Ag in the Classroom
Permission: Yes
Topics: General, Micro, Processing

Visit the Site

Choice Cheesecakes: Which Backing Method is Best?

Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Sensory, Processing

Visit the Site

Coliform Counts

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro

Visit the Site

Cooking Right: The Science of Cooking a Hamburger

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro

Visit the Site

Develop Your Own Soda Pop Recipe

Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory, Processing

Visit the Site

Do Oranges Lose or Gain Vitamin C after being picked?

Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Processing, Health

Visit the Site

Energy Content of Food

Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Health

Download the PDF

Experiment 2: Peroxide Value (Titration)

Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New  Zealand
Topics: Chemistry

Visit the Site

Experiment 3: Extraction of Fats from Foods (Gravimetric Analysis)

Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry

Visit the Site

Experiment 4: Presence of Protein in Foods (Qualitative Analysis)

Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Sensory

Visit the Site

Experiment 5: Monitoring changes in lactic acid concentration and pH during the production of sour cream

Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Processing

Visit the Site

Experiment 6: Isolating bacteria from sour cream

Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Processing

Visit the Site

Fast-Food Footwork

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Careers, Health

Visit the Site

Flavor of Organic Chemistry

Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Sensory

Download the PDF

Food Fight!

Organization: UGA Extension
Permission: Yes
Topics: General, Micro, Chemistry, Sensory, Careers, Processing

Download the PDF

Food Science Discovered

Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Processing

Download the PDF

Food Science: Bread Dough Challenge

Organization: Ag in the Classroom
Permission: Yes
Topics: Chemistry, Processing

Visit the Site

From Bitter to Sweet: How Sugar Content Changes in Ripening

Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory

Visit the Site

How Sweet It Is

Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Sensory

Download the PDF

Mystery Juice

Organization: Ag in the Classroom
Permission: Yes
Topics: Chemistry, Sensory

Visit the Site

Outbreak Investigation:Salmonella Muenchen

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro

Visit the Site

Perfecting Pastries: The Role of Fats in Making a Delicious

Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory

Visit the Site

Secondary Teaching Resources

Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: General, Micro, Chemistry

Visit the Site

Splat!

Organization: UGA Extension
Permission: Yes
Topics: Chemistry

Download the PDF

Strawberry DNA

Organization: UGA Extension
Permission: Yes
Topics: Micro

Download the PDF

The Perfect Package

Organization: UGA Extension
Permission: Yes
Topics: General, Processing

Download the PDF

To Pop or Not to Pop

Organization: UGA Extension
Permission: Yes
Topics: General, Chemistry

Download the PDF

Understanding Bacteria

Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Processing

Visit the Site

Thank you to Science Buddies for their sharing their resources.

Science Buddies



Thank you to our partners Cue Career and Pathful for their support of Feeding Tomorrow’s Motivate Promise.

 
Cue Career logo     Pathful logo

Food Science Videos

A special thanks to Jordan Jernigan and Lilian Senger for curating the following K-12 Food Science Video list produced by graduate students at Chapman University.

Food Ingredients and Labelling


Video Titles
Author, Year Created  Active Learning Techniques  Food Science Fields
NGSS Domains
Looking closer at methylcellulose Kristen Shiba, 2020   Food Chemistry  
Changing Panels for a Changing Population Why an Increase in Preventable Chronic Diseases Spurred a Nutrition Facts Label Refresh
Rebecca Smith, 2020
Questioning, Hands-on activity
Dietetics and Nutrition; Marketing and Regulations
LS
Flavors and You!
Nick Stiebris, 2020
  Marketing and Regulations
ETS
Titanium Dioxide Made Simple
Aldrin Duarte, 2020
  Food Chemistry; Marketing and Regulations
PS, ETS

Food Chemistry


Video Titles
Author, Year Created  Active Learning Techniques  Food Science Fields
NGSS Domains
Pea-NOT Butter Baking: Sunflower Butter as a Baking Substitute Kayla McCormack, 2021 Kitchen experiments Food Chemistry PS
De-greening of sunflower protein isolate by Cysteine and Glutathione Akira Ishii, 2020 Food Chemistry P.S.
What Stinks About COVID-19: Understanding Taste Perception Georgia Sampson, 2021 Questioning, Hands-on activity Food Chemistry; Molecular Biology P.S., L.S.

Nutrition


Video Titles
Author, Year Created  Active Learning Techniques  Food Science Fields
NGSS Domains
The World of Catechins and Its Potential to Boost Skeletal Muscles Kristin Cheng, 2021 Dietetics and Nutrition; Food Chemistry L.S., P.S.
Upcycling Almond Skins For Fiber Supplementation To Support Digestive Health Sarah Shattuck, 2021 Kitchen experiment Dietetics and Nutrition; Sustainability; New Product Development P.S., ETS, ESS
The Impact Processing On Bovine Milk Extracellular Vesicles and Their Role in Human Gut Health Anna Colella, 2020 Molecular Biology; Dietetics and Nutrition L.S.

Food Microbiology and Food Safety


Video Titles
Author, Year Created  Active Learning Techniques  Food Science Fields
NGSS Domains
Pork in Ground Beef: An Accident or Intentional? Aliya Amin, 2020 Experimental design Food Safety; Molecular Biology; Quality Assurance L.S., P.S.
Go With Your Gut Jordan Skolnick, 2021 Microbiology L.S.
Breaking Down Apple Cider Vinegar: The In-Cider Information Sean Xu, 2021 Kitchen experiment Microbiology; Molecular Biology; Food Processing L.S., P.S.
Finding Microorganism to Produce Low-to-No Alcohol Beer Amanda Tabb, 2021 Microbiology; Food Processing

The Roleplayer's Path: The Norovirus Pathogen Miriam Abundez-Guerra, 2021 Questioning Dietetics and Nutrition; Food Safety; Microbiology LS
Woody Chicken Breast Mariah Baldeo, 2021 Quality Assurance P.S.

Food Processing and Engineering


Video Titles
Author, Year Created  Active Learning Techniques  Food Science Fields
NGSS Domains
UHPH: Ultra High-Pressure Homogenization Zoe Garcia, 2020 Kitchen experiment Engineering; Food Processing P.S., ETS
Pasteurization: Milk Myths & Proven Facts Grace Marquis, 2021 Kitchen experiment Food Processing; Microbiology L.S., P.S.
What is an e-tongue? Melissa Clark, 2021 Engineering; Food Processing; Quality Assurance P.S., ETS
Artificial intelligence to better utilize synergistic effects of micronutrients in our Food Natalie Paterson, 2021 Food Processing; Engineering; Environmental Science P.S., ETS, ESS

Sustainability


Video Titles
Author, Year Created  Active Learning Techniques  Food Science Fields
NGSS Domains
The Use of Shrimp Shell Waste to Biodegradable Plastic Phosda Pak, 2021 Experimental design Food Chemistry; Sustainability; New Product Development P.S., ETS, ESS
Can Upcycled Spent Coffee Grounds Help You Lose Weight? Jordan Jernigan, 2021 Kitchen experiment Dietetics and Nutrition; Sustainability L.S., ESS
Pomegranate Peels the Future Fungicide Michelle Jin, 2021 Kitchen experiment Agricultural Science; Food Chemistry; Sustainability; New Product Development P.S., ETS, ESS

LS = Life Science
P.S. = Physical Science
ETS = Engineering, Technology, and Applications of Science
ESS = Earth and Space Science
NGSS - Next Generation Science Standards