This teaching resource examines the role of science and technology in preserving food as an important part of global food security. It considers the scale of food spoilage across the globe and the consequences of this for people and their diets. Students investigate simple ways of preserving food relating their scientific understanding of microbial growth to food spoilage by microbes. They also investigate how salt can be used to preserve a range of foods by dehydrating microbes osmotically.

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