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This science fair project was conducted to ascertain what conditions will help prevent bread from becoming moldy. The bread was kept in different environments to observe the time taken for mold to appear.


Bread mold will grow more quikcly in warm and damp environments.

Scientific Terms

Mold, fungus, spore, nutrient, moisture, Penicillium, Fusarium, Rhizopus, Aspergillus and Monasus


Bread Mold

If a slice of bread were to be left exposed for a few days, ligh- colored patchy or furry growths will be observed on its surface. This growth is called bread mold. Bread mold is actually a kind of fungus. Bread mold spores that are suspended in the air will eventually reach the surface of the bread. Once the spore lands on the bread surface, it will start to consume nutrients and moisture in the bread resulting in growth.

The spores of the fungi that grow on the bread are quite commonly found in our surroundings. There are several types of spores and they exist in different colors and shapes. This is why bread spoils very quickly. Some of the common types of fungi that grow on bread are Penicillium, Fusarium, Rhizopus, Aspergillus and Monasus.

Once the mold starts to grow on the bread, it should not be eaten. The roots of the mold will grow very deep into the bread and they will grow again even if the mold is scrapped off. The only way to prevent the bread from spoiling for a longer period of time, is to prevent the mold from growing on the bread surface in the first place. That's why refrigerating your bread is a good idea, in order to prevent the bread from getting moldy too quickly.

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1 hour to prepare, 8 days for the science project experiment
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