Science Project Ideas
FOOD SCIENCE


WARNING!!!
Remember that these project ideas and outlines are meant to help you complete your own science project. But it is DISHONEST and UNETHICAL to copy someone else's project work samples and submit them as if they were your own. That's called plagiarism and it's a fast way to get a failing grade. It's okay to do the same project as someone else, or review what others have done so you can make your project better, but DO NOT COPY and pretend it's your project. Someone is sure to spot the plagiarism!!  

  1. Observe the influence of different cooking methods and different pHs on the appearance, flavor and texture or vegetables. 

  2. How effective is carbon filtration in removing color from apple juice?

  3. Does the acidity of apple juice affect how quickly it ferments?

  4. What percentage of mass is converted to CO2 during the yeast fermentation of grapes?

  5. Does sunlight affect the amount of vitamin C in orange juice?

  6. What relative levels of vitamin C are in different brands of orange juice?

  7. What relative levels of vitamin C are in different citrus fruits?

  8. Does the choice of foods affect an athlete's performance?

  9. What effect does cooking have on a food's nutritional value?

  10. Compare the calories in common foods such as various types of nuts, marshmallows, etc. 

  11. How can we test for the presence of starch

  12. Compare the amount of starch in assorted vegetables.  

  13. Can starch content be used as a reliable indicator of maturity for Red Delicious Apples?

  14. Is there a relationship between price and the levels of grease in various store brands and/or price levels of hamburger meats.

  15. Is it possible to cook food in a solar oven made from used boxes and paper?

  16. Compare different methods of cooking a potato and the differences that result in sensory qualities.

  17. Which brand of popcorn leaves the fewest upopped kernels?

  18. What temperature is best for storing micro-wave popcorn?

  19. Which storage methods are best at preventing freezer burn?

  20. Which wrapping would keep sliced apples the longest in a refrigerator - foil, wax paper, plastic wrap or baggies?

  21. Does the method of food processing affect the amount of gas it will produce?

  22. Compare canning, freezing, pickling and drying as methods of food preservation.

  23. Which would make the best Jello - canned or fresh pineapple chunks?

  24. How can ascorbic acid be used to aid in food preservation?

  25. Examine why assorted fruits turn brown when frozen and explore methods of retarding down the browning process.  

  26. Determine what factors make foods go rancid and the means to stop the effect.

  27. How do microwaves work to cook food?

  28. Do microwaved foods cool faster than baked or stove top foods?

  29. What factors affect the yield and composition of meat due to cooking?

  30. Why and how do large companies and butchers age their meat?

  31. Does the amount of sugar in homemade ice cream affect how fast it freezes?

  32. How and why do food processing plants make their packages air tight?

  33. What is the cause of all the holes that you find in a loaf of bread?

  34. Does the yeast used in making bread create a measurable amount of carbon dioxide (CO2)?

  35. Many recipes direct that all dry components be blended together before adding water or other liquids. What would happen if you mixed the liquids instead and then added the powders one at a time? Why?

  36. What ingredients can be used to make pasta? How is pasta colored?

  37. What is the pH level of various foods? Compare that to preferred foods.

  38. Compare the levels of unsaturated fats in various cooking oils.

  39. Examine the causes of mold on food and how molding can be prevented.

  40. Determine the influence of heat on the thermal coagulation of egg proteins.

  41. Can we demonstrate the relative healthiness of eggs vs. egg substitutes?

  42. What percentage of an orange is made of water? Of other foods?

  43. Do freeze dried foods have the same nutritional value as fresh foods?

  44. Compare the taste and texture of freeze dried apples and/or carrots which you prepare yourself.

  45. Compare the freezing time for ice cream using ice versus ice and salt.

  46. Compare the amounts of iron in different breakfast cereals.

  47. Which cereal will stay crispy the longest when placed in milk?

  48. What is the better fat replacement in oatmeal cookies?

  49. Research and demonstrate road building and blacktop paving by simulating the the process with a chocolate pavement.

  50. Can a collection of local weeds be used for a safely edible and tasty salad?

  51. How do enzymes work in breaking down food to digest it?

  52. What effect does the pH of stomach acid have on food digestion?

  53. What is the role of salivary enzymes in digesting starch?

For further information on these ideas see  http://members.aol.com/ScienzFair/ideas.htm