Food teacher resources

Welcome to the pHood Futures area for food and nutrition teachers.  Here you will find resources to support teaching and learning around the science of food, e.g. functional properties of food, nutrition, sensory science, and food spoilage and hygiene.

We have planned and written a series of ‘food science packs’ which cover a range of science principles (in the context of food).  The ‘packs’ are PowerPoint presentations which provide information and stimulus for the pupils about the particular principle and then more detailed support for teachers, along with links to resources to use in the classroom. The ‘food science packs’ developed to date cover the following:

• Denaturation and coagulation
• Emulsions
• Enzymic browning
• Gluten formation
• Non-enzymic browning
• Raising agents
• Shortening
• Foams
• Gelation and gelatinisation
• Heat transfer (exchange)
• Introduction to food spoilage, hygiene and safety (plus pupil resources) NEW!
• Introduction to sensory science NEW!

New for autumn 2023 is a reformulation activity based on Oreo biscuits. Challenge your pupils to modify a recipe for biscuits using alternative ingredients to butter. Supporting resources are provided, including a presentation explaining the purpose of reformulation and how and why manufacturers make changes to their products; an investigation worksheet; a functions of ingredients worksheet, and tips for teachers.

There are four parental engagement activities, that can be used for parental engagement at home, or for extra-curricular activities with parents/carers and pupils.

We also have a number of other useful resources in this area that you can use.

There is also an Introduction to nutrition pack and a new comprehensive Key terms and definitions resource for teachers and pupils. 

You might also find the resources in the science and careers areas useful.