STC Program: Food Chemistry Unit Kit, 3rd Edition

Students explore basic concepts related to food and nutrition in Food Chemistry by setting up their own classroom laboratory and performing physical and chemical tests to identify the presence of starch, glucose, fats, and proteins in food samples. Some tests produce simple, yes-or-no results; others require interpretation. In a final challenge of laboratory skills, students apply their knowledge of nutrients and chemical tests to analyze the nutritional components of a marshmallow.