Food and Cooking Chemistry

Some of the safest and most interesting science fair projects involve the foods we eat. Food chemistry projects have the advantage of using materials that are readily available and generally non-toxic. Here are some ideas for projects. Think about ways you can explore questions related to food and cooking. Use these questions to help trigger more food chemistry ideas.

• Will chilling an onion before cutting it keep you from crying?
• If you shake up different kinds or brands of soft drinks (e.g., carbonated), will they all spew the same amount?
• Do all breakfast cereals that say they have 100% of the US RDA for iron really have the same amount? (here's the test)
• Are all potato chips equally greasy (you can crush them to get uniform samples and look at the diameter of a grease spot on brown paper)? Is greasiness different if different oils are used (e.g., peanut versus soybean)?
• Does eating breakfast have an effect on school performance?
• Do the same types of mold grow on all types of bread?
• Does increasing the ethylene concentration ripen fruit more quickly.
• Does light effect the rate at which foods spoil?
• Do foods containing preservatives really stay fresh longer than foods without them?
• How does time or season of harvest affect the chemistry and nutritional content of food?
• Does exposure to light affect the amount of vitamin C in juice?
• Can you use a household water filter to remove flavor or color from other liquids?
• Does the power of a microwave affect how well it makes popcorn?
• Can you tell/taste the difference between ground beef, chuck, and round after they have been cooked?

Do you have other food or cooking chemistry science fair project ideas that you would like to share? You can e-mail me at chemistry.guide@about.com and I will add your idea here!