Here you will find new 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’ 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)
- Introduction to sensory science
There are also 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. How about making frothy milk to demonstrate forming foams, make cheese or butter, or challenge your pupils to reformulate a well-known biscuit?
There is also an Introduction to nutrition pack and a comprehensive Key terms and definitions resource for teachers and pupils.
You might also find the resources in the science area useful, along with case studies and interviews to encourage pupils to consider using their science knowledge as a future career choice.
For more resources for teaching and learning around the science of food, explore the 11-14 years Cooking and 14-16 years Food science sections.
Reformulation resources
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