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Get Cheesy: Make Curds and Mozzarella
Learn to make cheese curds and experiment with different types of milk to determine how fat, protein, and sugar content affect the yield and quality of curds.
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The Tragic Mystery Of The Mushy Apple
In this experiment, you’ll explore the influence of apple cell structure on the crunchiness and juiciness of an apple by measuring apple tissue tensile strength.
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Chocolate Crystal Concoctions
Act like an experimental chocolatier and determine how different melting and cooling procedures impact the shine, hardness, and texture of finished chocolate.