In this activity, students will explore the science behind pizza. They will learn how macromolecules interact to form networks in cheese and bread. Students will engage in hands-on activities including cheese, dough, and tomato sauce making.
Duration: 1-3 hours
Audience: Middle and High-School
Instructions
The file provided here includes all the instructions regarding set up and delivery of this activity.
Delivery Method 1
In this delivery method the instructor presents the science concepts related to the science of pizza and implements the hands on activities.
Delivery Method 2
In this delivery method the science concepts associated with pizza making are delivered via a prerecorded video by UNL faculty and the instructor implements the hands on activities. Two video files are provided:
- Longer video that includes the concepts of macromolecules in foods, cheese making, dough rising and tomato sauce processing.
- Shorter video that includes the concepts of cheese making, dough rising and tomato sauce processing
Delivery Method 3
When audio visuals are not available, the instructor may opt for printing small posters with the most important science concepts covered in the activity. These could be print out as handouts or to be displayed in acrylic stands as table top displays.
Additional Files
Included here are clipart files and other supporting branding materials created for this activity.
