New Perspectives in Science Education

This study focuses on the development of an alternative ice cream that can be safely consumed by people with milk allergies, and presents the design and implementation of an inquiry-based activity applicable to secondary school science classes. Milk allergy is observed in approximately 5% of school-aged children, and milk has been reported as one of the major allergens [1]. An alternative ice cream was prepared using soy milk and rice flour, and both sensory evaluation and physical property analysis were conducted. In the sensory evaluation, “appearance” and “texture” received particularly high scores, while “richness” and “aftertaste intensity” were rated lower, indicating that the product had a light and refreshing quality. Compared with commercial ice cream, the soy-based ice cream was relatively soft and characterized by ease of eating [2]. In addition, to make the activity feasible for use in secondary school lessons, a simple measuring device was prototyped based on existing texture analysis equipment, confirming that basic comparisons of hardness and adhesiveness could be performed [3]. Through these results, the study developed educational materials to support scientific inquiry and positioned the activity as a STEAM education model that integrates science (understanding of physical changes), technology (preparation and measurement), engineering (optimization of freezing conditions), mathematics (data analysis), and art (food design) [4]. This study is expected to contribute to the development of scientific thinking and data analysis skills, as well as to foster students’ interest in science through familiar foods, deepen understanding of milk allergies and health, and promote awareness of social issues.