Beyond the Classroom: Engaging Students with Real-World Food Science

Our Grade 6 students recently embarked on a fascinating science experiment to test a variety of plant-based and animal-based foods for the presence of starch.
One of the most surprising findings of the experiment came from comparing mature cheese and processed cheese. This unexpected result prompted a lively discussion among the students about the differences in cheese production methods and the impact of additives on the nutritional composition of foods.
The experiment provided a valuable hands-on learning experience, reinforcing scientific concepts while encouraging students to think critically about the foods they consume.