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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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most popular lessons

Oyster Farming: Sustainable Ecosystems

Level

5

6

8

Science Concepts:

ecosystems, sustainability, ecology, environmental science

Ricotta: Reactions & Acids (MS)

Level

6

6

9

Science Concepts:

chemical reactions, acids and bases, cheese

Kimchi: Ecosystems and Microbes

Level

6

6

8

Science Concepts:

microbes, fermentation, cycling of matter, ecosystems

Brown Butter: Physical & Chemical Changes

Level

6

6

10

Science Concepts:

chemical changes, physical changes, phase changes, chemical reactions

Pancakes & Baking Soda: Chemical Reactions

Level

5

6

8

Science Concepts:

chemical changes, chemical reactions

Color Changing Lemonade: Diffusion & pH Indicators

Level

6

6

10

Science Concepts:

solutions, states of matter, acids and bases

fresh out of the oven: new lessons

Bao, Kneading & Gluten

Explore the science of kneading and gluten development through bao. An additional 2 day-extension explores steaming and heat transfer.

Milk Bread & Proofing

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

Cherry Cola Distillation

Explore the process of distillation and how thermal energy affects particles in a substance by distilling cherry cola in an accessible “DIY” setup.

Steaming & Bao

Explore the science of steaming, condensation, and heat transfer in phase changes by steaming bao and comparing it to baking.

Why teach science through food?

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

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

  • Food can make science learning more accessible and approachable

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

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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