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 ...
Taewa are traditional potato varieties grown by early Māori settlers in New Zealand. Find out how researchers are now developing unique food products from taewa. Taewa were introduced to New ...
Find out how and why a red-fleshed apple variety is being bred in New Zealand, and discover how genetic information, consumer research and sensory science are all involved. Rights: Plant & ...
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 ...
In this activity, students listen to AgResearch’s Dr Matthew Barnett, the singing scientist, performing his latest YouTube release called I love fibre. Students then answer sets of questions and ...
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 ...
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 ...
By comparing some features of fossilised plants with the same features of plants living today, scientists hope to be able to learn more about the effect of changing carbon dioxide (CO2) levels in ...
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 ...
A Year 9 class visited a local lavender farm as part of a biotechnology unit investigating the production, packaging and marketing of lavender oil for aromatherapy. The purpose of the field trip ...
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 ...
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 ...
Food technologists are developing new taewa products that will increase the value and demand for taewa crops. Identifying opportunities requires innovators who constantly think of new ideas and ...
Professor Andrew Allan, Principal Scientist at Plant & Food Research, explains why warming temperatures pose a risk for the horticulture industry and why we need new techniques to breed ...
This timeline follows the discovery of the bacterial disease Psa (Pseudomonas syringae pv. Actinidiae) in New Zealand, the combined efforts to first contain and manage the disease and the ...
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.
