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Red cabbage contains anthocyanins, which act as natural pH indicators and create beautiful blue or purple shades on eggs without using synthetic chemicals.

Chop half a red cabbage and boil it in water for about 30 minutes.

Strain the liquid and let it cool.

Add a tablespoon of vinegar to help the color bind to the eggshell.

Submerge hard-boiled white eggs in the cabbage dye and leave them overnight in the fridge for richer color.

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We observed yeast under the microscope to see the living microorganisms that are responsible for dough rising and flavor development.

1. Dissolve a small amount of dry yeast in warm water with a pinch of sugar.

2. Let it sit for 10–15 minutes until it activates and starts bubbling.

3. Place a drop of the yeast mixture on a microscope slide and cover with a coverslip.

4. Observe under the microscope to see oval yeast cells, some possibly budding.

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Scientists test food for quality. They check the pH or sugar to know if it’s still good. This helps us eat food before it goes bad and save money.

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Bread beaking for exploring the role of yeast fermentation, gluten development and heat in transforming dough into bread. This shows how microbiological and chemical reactions contribute to food texture, flavor and nutrition, supporting both health and sustainable homemade food practices.

Make the bread recipe of your preference containing yeast.

Observe the texture, smell, and volume change as evidence of fermentation and baking reactions.

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Food science shows how to dry, freeze or can food. These methods keep food safe for transport or for poor areas where fresh food is not always available.

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This recipe shows how sugar acts as a natural preservative, helping prevent spoilage while transforming seasonal produce into a long-lasting treat.

Tomato Spoon Sweet

Ingredients:

1 kg small cherry tomatoes

1 kg sugar

1 cup water

Juice of 1 lemon

1 vanilla pod or 1 tsp vanilla extract (optional)

Blanched almonds (optional, for stuffing)

Instructions:

1. Blanch tomatoes, cool and peel them.

2. Boil sugar and water to make light syrup.

3. Add tomatoes and simmer until syrup thickens.

4. Add lemon juice and vanilla at the end.

5. Cool and store in sterilized jars.

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Tomato juice preservation is a common food processing method that highlights the importance of food safety and acidity control. Tomatoes naturally have a pH between 4.0 and 4.6, which is slightly acidic but close to the threshold where harmful bacteria like Clostridium botulinum can grow. To ensure safe preservation, especially in home canning, it's important to either acidify the juice with lemon juice or citric acid or use heat processing.

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Grape spoon sweet is a traditional way in Greece to preserve fruit while exploring the role of sugar in food safety. The syrup acts as a natural preservative, preventing microbial growth and allowing the fruit to last for months without refrigeration.

1. Wash and seed 500g firm grapes.

2. Boil 500g sugar with 1/2 cup water to make syrup.

3. Add grapes and simmer gently until translucent.

4. Add a bit of lemon juice at the end to prevent crystallization.

5. Cool and store in jars.

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We measure the pH of dough to monitor the fermentation process and ensure food quality and safety. As yeast or sourdough bacteria break down sugars, they produce acids that lower the pH. This acidity affects the dough’s texture, flavor and shelf life. A lower pH also helps prevent the growth of harmful microbes, making pH a useful indicator in both home and industrial baking.

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Μeringues using only egg whites and sugar, to show how proteins behave when whipped and baked. Beating the egg whites incorporates air, and the proteins (mainly ovalbumin) unfold and form a stable foam. Adding sugar helps stabilize the foam and create a crisp texture during baking. We piped the mixture onto baking trays and baked at a low temperature (around 90–100°C) for 1–2 hours. This experiment helped us understand protein denaturation, foam formation and the role of sugar in structure and stability in baking science.

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We made a simple fresh cheese using sheep’s milk and vinegar. By heating the milk and adding vinegar, the casein proteins coagulate and form curds, separating from the whey. We then strained the curds through a cheesecloth to collect the soft cheese. Protein denaturation and coagulation, fundamental processes in cheese-making. Using sheep’s milk gives the cheese a richer flavor.

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We made natural soap using olive oil, one of the oldest and most sustainable ingredients in traditional soap-making. Olive oil is rich in antioxidants and gentle on the skin. In our experiment, we used the cold process method, combining olive oil with a lye solution (sodium hydroxide and water). As the mixture thickened (trace stage), we poured it into molds and let it cure for several weeks.

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In this experiment, we explored how nitrate and nitrite salts influence the color of meat by reacting with the meat pigment myoglobin, the protein responsible for the red color in fresh meat. When nitrites are added, they react with myoglobin to form nitrosomyoglobin, which gives cured meats their characteristic pink color. This reaction is enhanced by heat, which further stabilizes the color during cooking. In some samples, we also added antioxidants (such as ascorbic acid) to prevent oxidation and support color retention. The experiment showed that nitrite-treated samples developed a uniform pink color, especially when heat and antioxidants were combined, demonstrating the chemical and technological principles behind meat curing and preservation.

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Technology helps farmers and factories. Sensors and machines control storage places so food stays safe, even during transport or in hot countries.

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We created a natural herbal balm using olive oil infused with St. John’s Wort and beeswax. Olive oil is known for its moisturizing and antioxidant properties, while St. John’s Wort herb has traditionally been used for its soothing, anti-inflammatory and skin-healing effects. To prepare the balm, we gently heated the infused oil and mixed it with grated beeswax until fully melted. Once cooled, it solidified into a smooth ointment. Traditional ingredients and simple technology can produce natural skincare products, connecting botany, chemistry and sustainability.

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We made fruit preservation by drying apple slices in a conventional oven. After washing and slicing the apples thinly, we placed them on a baking tray lined with parchment paper and dried them at a low temperature (around 60–70°C) for 4–6 hours, turning them occasionally. This process removes moisture, which helps prevent microbial growth and extends shelf life without using additives. Heat and dehydration can be used to preserve food naturally while retaining flavor and nutrients.

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We carried out the pasteurization of sheep’s milk to improve its safety and shelf life by destroying harmful microorganisms. Sheep’s milk is rich in nutrients but also more sensitive to heat due to its higher fat and protein content. We used the low-temperature, long-time (LTLT) method, heating the milk to 63°C for 30 minutes, then cooling it rapidly. This activity allowed us to understand the importance of heat treatment in dairy processing, balancing microbial safety with the preservation of nutritional and sensory qualities.

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We prepared a mandarin liqueur using traditional methods by combining mandarin peels with tsipouro, a Greek distilled spirit. The aromatic oils in the citrus peel are extracted during maceration, which lasts for about 10–15 days in a sealed jar. After infusion, we filtered the mixture and added a homemade sugar syrup to balance the strong alcohol with sweetness. Local ingredients and simple preservation techniques can create natural, artisanal products, linking food science with cultural heritage and sustainable fruit use.

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We performed a simple acidity test on olive oil to estimate its free fatty acid content, which is a key quality indicator. We dissolved a known amount of olive oil in a mixture of ethanol, added a few drops of phenolphthalein indicator, and titrated with a sodium hydroxide (NaOH) solution. The endpoint was the appearance of a persistent pale pink color. This is a basic analytical chemistry experiment to understand how free acidity (% oleic acid) reflects the freshness and processing quality of extra virgin olive oil.

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We made mayonnaise using egg yolk and olive oil, demonstrating an example of an emulsion, the stable mixture of two liquids that don’t normally combine. The egg yolk acts as an emulsifier due to lecithin, allowing the olive oil to disperse in the water phase. We slowly added the oil to the yolk while whisking vigorously until a thick, creamy texture formed. This is emulsion science, the importance of mixing speed, temperature and ingredient ratios in achieving a stable product commonly used in food processing.

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We carried out an experiment to isolate gluten from wheat flour through a simple washing technique. After kneading a dough using only flour and water, we repeatedly rinsed it under running water to wash away the starch. What remained was a rubbery mass of gluten, which represents the protein network responsible for dough elasticity and bread structure. To further explore its properties, we baked the gluten mass, observing how it expanded and browned-demonstrating its ability to trap gases and contribute to volume and texture.

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We used red cabbage juice as a natural pH indicator to explore the acidity or alkalinity of common household and food-related substances. After boiling red cabbage and collecting the purple liquid, we added it to samples of vinegar (acidic), baking soda solution (alkaline) and liquid soap (alkaline). The indicator changed color based on the pH: pink/red in acids, green/blue in bases.

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Science helps us keep food fresh longer. With good packaging and cooling systems, we can store food for many days and not throw it away. This means less hunger and less waste.

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We learn which temperatures kill bacteria. When we cook or store food right, people don’t get sick, and the food doesn’t have to be thrown away.

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With science, we use waste too. For example, fruit peels can make natural colors or compost. So nothing is lost.

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We understand fermentation. Like with yogurt or sauerkraut, science teaches us how microbes make food last longer in a healthy way.

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Science has developed numerous methods to slow spoilage, inhibit pathogens, and maintain nutritional quality. Thus, shelf life of food is extended, post-harvest losses are reduced, and food is transported long distances with safety. These methods include: refrigeration and freezing, drying and dehydration, canning and vacuum sealing, fermentation, irradiation and high-pressure processing (HPP).

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We all know that water is polar and fat or oil is non-polar and when those are combined, they separate into two distinct layers, with fat (less dense) typically floating on top of water.

To create a stable water-fat mixture, you need an emulsifier:

Emulsion = a stable blend of water and fat

Oil-in-water (O/W): Oil droplets dispersed in water (e.g., milk, salad dressing).

Water-in-oil (W/O): Water droplets in oil (e.g., butter, margarine).

Common Emulsifiers:

Lecithin (from egg yolk or soy)

Mustard

Mono- and diglycerides

Proteins (e.g., casein in milk)

Polysorbates (in food industry)

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Did you know that we can make bioplastics out of corn flour which is rich in amylose and amylopectin, polysaccharides that can form film-like, flexible materials when heated and treated?

You only need:

1 tbsp corn starch

1 tsp glycerin (adds flexibility)

1 tsp vinegar (acetic acid helps gel formation)

4 tbsp water

Optional: food coloring or essential oils

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Dehydration removes moisture, which slows microbial growth and spoilage. As a result the shelf life of produce is extended from days to months, helping us to fight hunger and reduce food losses.

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Here is presented a simple experiment of pasteurization of milk in order to make yogurt.

That experiment promotes Food Safety, as pasteurization kills pathogens (like Listeria, Salmonella) and controlled fermentation with known cultures prevents spoilage and unwanted microbes; promotes health, as yogurt provides probiotics, which support gut health and it's easier to digest than milk for many people (lower lactose; promotes Sustainability, as extends the shelf life of milk (reduces spoilage) and helps preserve surplus milk rather than waste it. It also can be done locally and with minimal equipment reducing reliance on industrial processes.

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Soap making from olive oil is not only a fantastic example of traditional, sustainable chemistry, but it also connects directly to food science, waste reduction, and health — especially when using leftover or lower-grade olive oil.

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Sustainability Aspects of table olives

Preserves seasonal harvests and reduces food waste

Brine or salt methods require minimal energy input

Can use imperfect or small olives not suitable for oil pressing

Long shelf life = fewer transportation and refrigeration needs

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the disappeared glassware

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caramelized apples