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Utah Agriculture in the Classroom

Agricultural Literacy Curriculum Matrix

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Lesson Plans (3)

Enzymes and Bacteria are Whey Cool!

Students study the science of amino acids, proteins, enzymes, and beneficial bacteria to explore the phenomena, "Why does each variety of cheese taste different when the ingredients are the same?" Grades 9-12

Fermentation of Honey

This lesson explains the processes of cellular respiration and fermentation and how it applies to the production and processing of honey. Grades 9-12

Food Science: Bread Dough Challenge

Students explore the phenomenon of what makes bread dough rise. Using baker's yeast, students will observe alcoholic fermentation and its connection to cellular respiration as they are challenged to act as food scientists and develop the best recipe for quick-rising bread dough. Grades 9-12

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