The enrichment of plant foods with gamma-aminobutyric acid (GABA) is currently an interesting issue in the field of nutraceuticals and can be used as an experiment for upper-division undergraduate students. Here, an interdisciplinary hands-on experiment to produce GABA-enriched mung bean sprouts using common household reagents is described. Based on the GABA biosynthesis pathways, two key factors, being the availability of l-glutamic acid and the acidification of the germination environment, were chosen for the study of the effects on the enhancement of GABA levels. The activities not only led students to a deeper understanding of biochemistry contents, but also gave the students the opportunity to work with experimental design, analytical chemistry, and statistical data analysis. Furthermore, since mung bean sprouts are familiar foods and the reagents used for germination are easily obtainable and generally recognized as safe, the optimal protocol investigated in the lab could be further applied to the production of bean sprouts with enhanced nutritional values in everyday life, promoting the transfer of knowledge learned in school to practical environments such as home and community.