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transform your students' experience in science through food & cooking

We aim to make science education more engaging, accessible, and equitable by inspiring and supporting science teachers through resources and workshops.

Calling for Applications:
2024-2025 Science and Cooking for Secondary Science Teachers Program

We are looking for enthusiastic teachers ready to transform their students' experiences in the science classroom through food-based lessons and labs!

 

This program involves an 8-day hybrid summer workshop at Harvard University, as well as continued engagement through the school year. Learn more and apply now!

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Interested, but can't make it? Let us know so you can be the first to know about any other opportunities that pop up.

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most popular lessons

Baking Soda & Kefir Flatbread: Chemical Reactions

Explore how baking soda leavens breads and requires an acidic ingredient through a simple flatbread dough.

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Ricotta: Solubility & Chemical Changes

Explore the chemical reaction and formation of curds in cheese making through homemade ricotta.

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Brown Butter: Physical & Chemical Changes

Explore how heat transforms butter through multiple labs that look at how butter is made, butter’s melting point, the amount of water in butter, browning butter, and making brown butter rice krispie treats.

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Popping Boba: Ions, Ionic Compounds, & Double Displacement Rxns

Explore popping boba by understanding the role of ions, chemical reactions, and diffusion in making popping boba.

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Color Changing Lemonade: Acidity, pH, and Particles in Liquids

Explore acidity and the behavior of particles in liquids (and its relationship to temperature) by making a color changing butterfly pea flower tea lemonade.

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Flour & Flatbread: Measurements & Precision

Explore the importance of precision and accuracy when measuring ingredients by gathering evidence in multiple activities that can be used to support a Claim in a Claim-Evidence-Reasoning response.

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fresh out of the oven: newest lessons

Engineering Baking Powder & Banh Bo Nuong: Acid-Base Neutralization Rxns

Explore what substances can be used to make baking powder, design their own DIY baking powder, and then test their prototype in a classroom friendly Vietnamese honeycomb cake.

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Bao: Steaming & Condensation

Explore the science of steaming, condensation, and heat transfer in phase changes through bao.

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Milk Bread & Proofing: Gas Production & Temperature

Explore the process of proofing in milk bread by measuring differences in volume and density and learning about the chemical reaction of fermentation.

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Why teach science through food?

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  • Food and cooking promote inclusive opportunities to draw on student assets and facilitate community-oriented learning

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  • Food helps connect science to students’ everyday lives and the world around them

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  • Food can make science learning more accessible and approachable

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  • Food and cooking provide meaningful and safe ways to “do science” and build science practices through tinkering and student-designed investigations

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Why Bite Scized Education?

 

We believe that many educators already know the potential impact food can have! Our goal is to help by providing high-quality instructional resources and teacher training to maximize student impact.

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“I’ve always been interested and knew there was science behind food and cooking, but I didn’t know exactly what it was or how to approach it, let alone how to implement it with students.

There are so many different lessons where I say- oh my gosh- it ties into so many of my classes.”

We are looking for enthusiastic teachers for our 2024-2025 teacher cohort!

This involves an 8-day hybrid summer workshop at Harvard University, as well as continued engagement through the school year. 

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