The Chemistry of Cooking: Atoms and Molecules in Food
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The Chemistry of Cooking: Atoms and Molecules in Food

Grade 7Science10 days
In the 'Chemistry of Cooking: Atoms and Molecules in Food' project, seventh-grade students explore the application of atomic theory and the periodic table in understanding food chemistry, focusing on taste, texture, and nutrition. Through hands-on activities like creating molecular models and analyzing chemical reactions in cooking, students learn about molecular interactions and the conservation of mass. The project also examines the societal impact of synthetic food additives, encouraging students to critically evaluate their use. This comprehensive approach helps students apply scientific principles to real-world food chemistry, enhancing their understanding and presentation skills.
Atomic TheoryPeriodic TableFood ChemistryMolecular InteractionsMass ConservationSynthetic Additives
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Inquiry Framework

Question Framework

Driving Question

The overarching question that guides the entire project.How can we apply our understanding of atomic theory and the periodic table to explore the chemistry of food and its impact on taste, texture, and nutrition?

Essential Questions

Supporting questions that break down major concepts.
  • What is the historical development of the atomic theory, and how has our understanding of atoms changed over time?
  • How can the periodic table be used to predict the chemical and physical properties of food-related matter?
  • In what ways does the kinetic molecular theory explain the interactions and chemical reactions of matter in the context of cooking and food preservation?
  • How do the chemical properties of different food substances affect their taste, texture, and nutritional value?
  • What role do atoms and molecules play in the states of matter that we observe in food processing and consumption?

Standards & Learning Goals

Learning Goals

By the end of this project, students will be able to:
  • Understand the historical development of atomic theory and how it applies to food chemistry.
  • Apply the kinetic molecular theory to explain the interactions in cooking and food preservation.
  • Analyze how the chemical properties of food affect taste, texture, and nutrition.
  • Describe the role of atoms and molecules in the states of matter during food processing.

NGSS

7.PS1.1
Primary
Develop models to describe the atomic composition of simple molecules and extended structures.Reason: Students will explore the atomic composition of food molecules and structures, using models to explain their understanding.
7.PS1.2
Primary
Analyze and interpret data on the properties of substances before and after the substances interact to determine if a chemical reaction has occurred.Reason: The project investigates how food properties change during cooking, which applies knowledge of chemical reactions and interactions.
7.PS1.5
Supporting
Use a model to describe how the total number of atoms does not change in a chemical reaction and thus mass is conserved.Reason: Understanding the conservation of mass in food preparation and processing aligns well with this project.
7.PS1.3
Secondary
Gather and make sense of information to describe that synthetic materials come from natural resources and impact society.Reason: Exploring how food additives are derived from natural resources and their impact on society relates to this standard.

Entry Events

Events that will be used to introduce the project to students

Chef's Molecular Mystery

Kick-off the project with a live cooking demonstration where a chef creates a dish using molecular gastronomy techniques, such as spherification or gelification. Students are then challenged to explore how understanding atomic structures and chemical properties enable these fascinating food transformations.
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Portfolio Activities

Portfolio Activities

These activities progressively build towards your learning goals, with each submission contributing to the student's final portfolio.
Activity 1

Atomic Appetite: Building Models of Delicious Molecules

Students will create 3D models of simple and complex food molecules using everyday materials, exploring atomic composition and molecular structure.

Steps

Here is some basic scaffolding to help students complete the activity.
1. Research the atomic composition of common food molecules, such as glucose, water, and citric acid.
2. Sketch out a molecular structure diagram for each chosen molecule.
3. Collect materials like clay, sticks, and paper to build a physical 3D model of each molecule.
4. Assemble the models according to the atomic composition and structure.
5. Present the molecular models to the class, explaining the function and significance of each molecule in food chemistry.

Final Product

What students will submit as the final product of the activity3D models of food molecules and presentations explaining their significance.

Alignment

How this activity aligns with the learning objectives & standardsAligns with NGSS 7.PS1.1: Develop models to describe the atomic composition of simple molecules and extended structures.
Activity 2

Chemistry Clash: Predicting Properties with the Periodic Table

Using the periodic table, students will predict and research the chemical and physical properties of food-related elements and compounds.

Steps

Here is some basic scaffolding to help students complete the activity.
1. Choose a set of elements from the periodic table that are commonly found in food.
2. Using the periodic table, predict the properties (such as solubility, boiling point, reactivity) of these elements/compounds.
3. Research real-world chemical and physical properties of the selected compounds in the context of food science.
4. Create a report comparing predictions with research findings.
5. Discuss implications for cooking and food preservation in a classroom seminar.

Final Product

What students will submit as the final product of the activityA detailed report and seminar discussion on chemical properties of food elements and their kitchen applications.

Alignment

How this activity aligns with the learning objectives & standardsAligns with NGSS 7.PS1.1 and 7.PS1.2: Develop models to describe atomic composition and analyze chemical interactions.
Activity 3

Conservation Cuisine: Mass Matters in Recipes

By creating and following recipes, students will explore the concept of mass conservation during chemical reactions in cooking.

Steps

Here is some basic scaffolding to help students complete the activity.
1. Select a recipe that involves a clear physical or chemical change, such as bread making or egg frying.
2. Measure and record the mass of all ingredients before and after cooking.
3. Analyze the results to determine if the total mass remains constant using the principle of mass conservation.
4. Discuss as a class why mass appears conserved or where potential discrepancies might arise.
5. Write a reflection on the importance of mass conservation in both cooking and broader chemical reactions.

Final Product

What students will submit as the final product of the activityA mass conservation analysis report and reflective writing piece.

Alignment

How this activity aligns with the learning objectives & standardsAligns with NGSS 7.PS1.5: Use a model to describe conservation of mass in chemical reactions.
Activity 4

From Nature to Nurture: The Journey of Food Additives

Students delve into the origin and impact of synthetic food additives, tracing their development from natural resources.

Steps

Here is some basic scaffolding to help students complete the activity.
1. Select a common synthetic food additive, such as ascorbic acid or xanthan gum.
2. Research the natural origin and chemical synthesis of the selected additive.
3. Investigate the societal impact and controversies surrounding the chosen additive.
4. Create a presentation outlining findings on the additive’s journey from natural resources to kitchen cupboards.
5. Present to the class, engaging peers in a discussion about the role of synthetic additives in food.

Final Product

What students will submit as the final product of the activityA presentation on the development and societal impact of a synthetic food additive.

Alignment

How this activity aligns with the learning objectives & standardsAligns with NGSS 7.PS1.3: Gather information on synthetic materials' natural origins and societal impact.
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Rubric & Reflection

Portfolio Rubric

Grading criteria for assessing the overall project portfolio

MasteryMate Chemistry of Food Rubric

Category 1

Knowledge and Understanding

Evaluates the student's grasp of atomic theory, periodic table utilization, and molecular interactions.
Criterion 1

Atomic Theory

Understanding of the historical development and modern implications of atomic theory in food chemistry.

Exemplary
4 Points

Demonstrates a comprehensive understanding of atomic theory and articulates its historical development and modern applications in food chemistry with clarity and depth.

Proficient
3 Points

Shows a thorough understanding of atomic theory, outlining its historical development and modern applications in food chemistry with minor inaccuracies.

Developing
2 Points

Presents a basic understanding of atomic theory with some historical context but struggles to connect to modern food chemistry applications.

Beginning
1 Points

Exhibits a limited understanding of atomic theory with minimal historical context and unclear connections to food chemistry.

Criterion 2

Periodic Table Application

Ability to use the periodic table to predict chemical and physical properties of food-related matter.

Exemplary
4 Points

Effectively and accurately uses the periodic table to predict properties of food-related matter; demonstrates insightful reasoning and connections.

Proficient
3 Points

Uses the periodic table accurately to predict properties of food-related matter with effective reasoning and connections.

Developing
2 Points

Attempts to use the periodic table to predict properties of food-related matter but lacks accuracy and clarity in reasoning.

Beginning
1 Points

Struggles to use the periodic table accurately and provide reasoning for property predictions of food-related matter.

Criterion 3

Molecular Interactions

Understanding of molecular interactions and their implications for cooking and food preservation.

Exemplary
4 Points

Demonstrates sophisticated understanding of molecular interactions, providing clear and detailed explanations for their role in cooking and food preservation.

Proficient
3 Points

Shows thorough understanding of molecular interactions, providing clear explanations for their role in cooking and food preservation.

Developing
2 Points

Shows emerging understanding of molecular interactions but provides limited explanations for their role in cooking and food preservation.

Beginning
1 Points

Shows minimal understanding of molecular interactions with unclear or incorrect explanations for their role in cooking and food preservation.

Category 2

Application and Analysis

Assesses student's ability to apply knowledge to analyze chemical properties and processes.
Criterion 1

Chemical Property Prediction

Ability to predict and analyze chemical properties of food substances using scientific principles.

Exemplary
4 Points

Accurately predicts and analyzes chemical properties with depth, demonstrating insightful application of scientific principles.

Proficient
3 Points

Accurately predicts and analyzes chemical properties using scientific principles with minor inaccuracies.

Developing
2 Points

Makes attempts to predict and analyze chemical properties but shows inconsistencies in application of scientific principles.

Beginning
1 Points

Struggles to predict and analyze chemical properties and shows limited application of scientific principles.

Criterion 2

Mass Conservation Analysis

Understanding and application of mass conservation principles in cooking and broader chemical reactions.

Exemplary
4 Points

Demonstrates thorough understanding of mass conservation, supported by accurate data analysis and clear connections to chemical processes.

Proficient
3 Points

Shows understanding of mass conservation principles with mostly accurate data analysis and clear chemical process connections.

Developing
2 Points

Demonstrates basic understanding of mass conservation but provides limited data analysis and weak connections to chemical processes.

Beginning
1 Points

Shows minimal understanding of mass conservation with inaccurate data analysis and unclear connections to chemical processes.

Category 3

Research and Presentation

Evaluates the effectiveness of students' research, synthesis of information, and presentation skills.
Criterion 1

Research and Synthesis

Effectiveness in gathering, interpreting, and synthesizing information on food additives and molecular structures.

Exemplary
4 Points

Gathers and synthesizes information with precision, presenting detailed and insightful analysis on food additives and molecular structures.

Proficient
3 Points

Gathers and synthesizes information effectively, presenting a clear analysis on food additives and molecular structures.

Developing
2 Points

Gathers information but provides limited synthesis and basic analysis on food additives and molecular structures.

Beginning
1 Points

Struggles to gather information and presents minimal analysis and synthesis on food additives and molecular structures.

Criterion 2

Presentation Skills

Quality and clarity of presentations regarding food additives and molecular models.

Exemplary
4 Points

Delivers an engaging, well-organized presentation with clear communication and effective peer engagement.

Proficient
3 Points

Delivers a clear and organized presentation, effectively communicating key points with peers.

Developing
2 Points

Delivers a basic presentation with some organization, but lacks effective communication or engagement.

Beginning
1 Points

Struggles with delivering a clear and organized presentation, with limited communication and engagement.

Reflection Prompts

End-of-project reflection questions to get students to think about their learning
Question 1

Reflect on how your understanding of atomic theory has developed throughout this project and how it affects your perception of food chemistry.

Text
Required
Question 2

To what extent do you feel confident in using the periodic table to predict chemical properties of food-related elements?

Scale
Required
Question 3

How important do you think the conservation of mass is in cooking and food preparation?

Multiple choice
Required
Options
Very important
Somewhat important
Not very important
Not important at all
Question 4

Reflect on the role of synthetic food additives in society. What are your thoughts on their use and impact based on your research?

Text
Required