Dietary fibre is the portion of fruits, vegetables, nuts and grains we eat that is resistant to digestion and absorption in the small intestine. However, bacteria that live in the large intestine ...
Phytochemicals are naturally occurring, biologically active chemical compounds in plants. The prefix ‘phyto’ is from a Greek word meaning plant. The presence of certain types of phytochemicals in ...
In this activity, students use a simple paper chromatography method to separate and identify the components present in commercially available food colouring. Use the extension ideas to build ...
In this activity students identify and analyse the information found on existing food labels. Purpose Students are asked to identify and analyse the information found on existing food labels to ...
Be part of a worldwide movement and use Global Earth Challenge to submit or classify photos to help our planet’s environment and human health. Global Earth Challenge is a citizen science campaign ...
Capture wild microbes and turn them into bread – for science! This is a project you could do with your students in the classroom or they can do at home. Microbes are found in every environment on ...
Students develop knowledge of prototype taewa products and design a label that reflects the cultural value and specified market for the product. Purpose Understand the attributes and benefits of ...
In this unit, students investigate trends and drivers and what may be possible and preferable attributes for new fruit varieties in the future. Purpose To understand the influences currently ...
Students develop knowledge of new technology that enables fish oil to be added to food without a fishy taste or smell and design an advertisement to promote an omega-3 enriched food. Purpose To ...
Dr David Stevenson, a senior scientist with Plant & Food Research, bases his advice for health and wellbeing on what scientists are discovering about cellular components called mitochondria ...
Dr David Stevenson, a senior scientist with Plant & Food Research, explains that recent research into the activity of polyphenolic antioxidants has shown that they have more of a pro-oxidant ...
Dr David Stevenson, a senior scientist with Plant & Food Research, defines the term phytochemical and explains some of the actions a class of phytochemicals called polyphenols have within the ...
Use this graphic organiser to place the food cards where you think they belong. This activity can be done individually, in pairs or as a whole class.
This interactive explains the first steps in the process of making traditional Gouda cheese. Find out more about the final steps in the cheese making process in this related interactive.
This interactive explains the final processes involved in making traditional Gouda cheese. Find out more about the initial steps in the cheese making process in this related interactive.
