Semester 2

Have you ever wondered why butter melts while flour stays dry, or why some ingredients bubble and rise while others stay flat? The answer lies in chemistry—specifically, in the physical properties of materials. Everything from melting point and density to state of matter and molecular structure can impact how an ingredient behaves in a recipe. But while we understand some basic principles, there’s still much to explore. What makes one substitute work well and another fail? Can we predict how a change in structure might alter texture, form, or function in a dish?

In this project, you will act as food chemists tackling a real-world challenge: creating delicious baked goods using substitute ingredients. Whether the goal is allergen-free pancakes or lower-calorie snacks, the underlying question is the same—How do the structure and properties of foods change as their components change? You will research, experiment, analyze, and present findings. The work will culminate in a digital pamphlet and a final paper that synthesizes your results and recommendations.

Driving Question:
🧪 How do the structure and properties of foods change as their components change?