Grade 8 & Above
Students master general science learning objectives through hands-on learning using materials they can relate to — food!
If you’d like to see science come to life for your students, try FoodMASTER! This program is designed to help you present concepts with fun, hands-on food activities students are sure to enjoy. Preparation is simple and curriculum downloads are FREE thanks to SEPA sponsorship!
sponsored by:
About FoodMASTER General Science
Welcome to the FoodMASTER General Science program for grade 8 and above! This curriculum was developed by FoodMASTER with funding from the National Institutes of Health: Science Education Partnership Award (SEPA) to present sixth through eighth grade students with ten basic topics in foods to help develop mathematic and science skills.
Each topic area includes hands-on mathematic and science lessons to take your students on an exciting and innovative exploration of food and science. These engaging lessons will have your students developing skills and thinking about learning in a new fashion that is fun and exciting for everyone involved. Below are a few resources to help you as a FoodMASTER Teacher.
Science Student Edition
The science student edition is a hands-on Scientific Inquiry workbook designed to be easy for students to follow. Each lab activity can be adapted to fit a variety of classroom structures. The student PDF documents have fillable fields for completion on a computer or tablet if desired. Each of the ten FoodMASTER General Science student chapters includes a brief introduction, one to three hands-on lab investigations, and a health-related investigation. Reading introductions introduce students to new vocabulary words and engage students in the unit topic. Students will develop science inquiry and problem solving skills using real food to complete “Food Exploration” lab investigations. A flexible and creative classroom atmosphere will enhance the hands-on curriculum.
Science Teacher Edition
The teacher edition was developed by FoodMASTER with funding from the National Institutes of Health: Science Education Partnership Award to present students students with ten basic topics in foods. Each topic area includes hands-on lab investigations to take your students on an exciting and innovative exploration of food and science. These engaging labs will have your students developing skills and thinking about learning in a new fashion that is fun and exciting for everyone involved. For each lesson, a summary of the unit, objectives, science content standards addressed, background content information, materials needed, and a suggested instruction plan including teacher tips and answer keys.
The student workbook pages are designed to be student friendly and easy for both teachers and students to follow. Teachers are encouraged to read through the labs ahead of time and decide on the best format (teacher-directed, small groups, or individual) for completing each lab with their students. The chosen method of implementation may vary depending on the amount of time, equipment and supplies, and number of classroom adult supervisors available, as well as safety considerations and learner needs.
Get a sneak peak at the General Science curriculum below. Review Lesson Plans, demos and videos, and then download the full curriculum.
Bonus: Food & Nutrition Cards
Our Food & Nutrition (FAN) Cards are the perfect complement to the FoodMASTER curriculum. These foood and nutrition activities explore the nine core FoodMASTER topics: measurement, food safety, vegetables, fruits, grains, protein, dairy, fats & oils, and meal management. Activities are geared toward grades 3 – 5, but adaptable for any age!
Science Curriculum Topics
Weight & Measures
Students will explore the proper use of measurement tools and investigate measurements used on Nutrition Facts Labels.
Food Safety
Students will explore food safety concepts by learning how to read thermometers and measuring temperatures, about bacteria that we carry on our hands, potential disease-causing bacteria that can grow on food, and the health benefits of proper food safety practices.
Science Curriculum Topics
Weight & Measures
Students will explore the proper use of measurement tools and investigate measurements used on Nutrition Facts Labels.
Food Safety
Students will explore food safety concepts by learning how to read thermometers and measuring temperatures, about bacteria that we carry on our hands, potential disease-causing bacteria that can grow on food, and the health benefits of proper food safety practices.
Vegetables
Students will explore vegetables by learning about pigments, the physical and chemical changes that occur when acids and bases are cooked with vegetables, and the many health benefits associated with eating vegetables.
Fruits
Students will explore fruit by learning about enzymatic oxidation, the functions of antioxidants, and the many health benefits associated with eating fruits.
Milk & Cheese
Students will explore milk by learning about the importance of the digestive enzyme lactase, the role of bacteria in yogurt production, how cheese is made, the effect of pH on the formation of curds and whey, and the many health benefits associated with consuming dairy products.
Meat, Fish, Poultry & Eggs
Students will explore protein by learning about the building blocks of protein (amino acids), the role protein plays in muscle development, and the many health benefits associated with eating lean sources of the protein food group. Students will also explore eggs by learning about the physical parts of an egg, egg foams, and health benefits associated with eating eggs.
Grains
Students will explore grains by learning about the parts of a grain, the role of gluten, mechanical and chemical digestion, and the many health benefits associated with eating whole grains.
Sugar
Students will explore sugar by learning about the types commonly found in the diet and their food sources.
Fats & Oils
Students will explore dietary fat and oils by learning about how they vary at different temperatures (saturated versus unsaturated fats), the role of emulsifiers in lipid solubility, and the health benefits associated with eating healthy lipids in moderation.
Energy Balance
Students will learn about the calorie as the unit of energy we obtain from food, and how to interpret health information from a variety of sources. These topics are important to help students understand nutritional concepts.
The FoodMASTER curriculum is free for public, private and home school teachers to download and use!
Download nowIntroduction, Lessons Equipment & Supply List (Teacher Version)
Introduction (Student Version)
What does it take to be a FoodMASTER?
Are you enthusiastic enough to be a FoodMASTER? The hands-on FoodMASTER activities in this curriculum do take the commitment of a special teacher who is willing to take the extra time to bring food and supplies into the classroom. It also requires that teachers manage their classrooms in a more open fashion that they may not be accustomed to.
However, if you desire to see science come to life for your students, you will find this method very enjoyable, rewarding and satisfying. Previous work with the FoodMASTER method indicated that 85% of the students repeated one or more of the activities at home! You will be filled with satisfaction when you see students applying real-life science in the classroom and as you hear students share their stories of food lab cooking at home.
Other Resources
Hungry for more? The National Agriculture in the Classroom website offers free agriculture-based resources for your classroom. Visit agclassroom.org for more information!