- View more resources from this publisher
Chilled Food Association
Chilled Food Association: KS4
From the Chilled Food Association (CFA), these activities are aimed at Key Stage Four students and look at a range of topics that include: * Common bacteria that cause food spoilage * Reducing the risks of bacterial contamination * Food hygiene * Food and taste * Developing a new food product * Work in the chilled food sector Primarily aimed at STEM ambassadors, these resources are also readily used by teachers in the classroom.
Resources
Filter
Subject
Age
Type
Showing 4 result(s)
Food Bacteria (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about contamination of food and how the risk of contamination can be reduced. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers in the...
Food Hygiene (Key Stage Four)
From the Chilled Food Association, this resource helps children to think about hygiene and food microbes. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom.
The materials consist of a lesson plan, stimulus materials and suggested activities. In this...
New Product Development (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.
The materials consist of a lesson plan, stimulus materials and suggested...
Taste (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about how they taste food and find out about the work of a taste scientist. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers in the...
| Subject(s) | Design and technology, Food Preparation and Nutrition, Science, Biology, Working scientifically |
|---|---|
| Age | 14-16 |
| Published | 2010 to 2019 |
| Published by | |
| Collections | |
| Direct URL | https://www.stem.org.uk/cx5dy |
