Food Science uses the scientific method to help youth understand the structure and composition of foods and how food changes, including the changes which take place during food preparation. The hands-on activities are experiments which require an adult helping youth. The experiments can all be done using kitchen equipment and do NOT involve dangerous chemicals.

Students learn the principles of scientific research using common kitchen equipment. Small group experiments allow each student to participate. Meeting formats are designed like a lesson plan.

Instructional Materials

Teacher's Guide and Student Manuals

Illinois State Goals & Learning Standards

11A. Know and apply the concepts, principles and processes of scientific inquiry

22A. Explain the basic principles of health promotion, illness prevention and safety.

24B. Apply decision-making skills related to the protection and promotion of individual health.