This resource can be used to demonstrate an understanding of the role of food colourings in products. Activities include an extraction of the food colours used in sweets and then a separation of these colours using chromatography. A final task involves investigating how acid and alkali levels affect both natural...

From Practical Action, in this activity students design and make a product using local and/or organic ingredients. They will also gain knowledge and understanding of the design and make process, write a design specification and produce a step-by-step plan for making a product. Further resources are available from...

This lesson explores why we have food labels and which information must appear on food and drink labels by law. Pupils learn about date marks and the difference between 'use by' and 'best before' dates as well as information about how to best store food to ensure it's safe to eat and the importance of declaring if...

Why do students need to know food science? Because it helps them cook better, watch The Great British Bake Off and see how they use food probes, timers and test and watch.

This book is written for students to have fun in food lessons and learn about food science.

The book is designed so that students...

In this activity students investigate the use of additives, such as citric acid and baking powder, in chilled drinks to inhibit microbial growth by increasing or decreasing the pH.

This resource investigates the use of pectin as a natural gelling agent in the manufacture of jams and preserves to retain their viscosity. A worksheet based task acts as an introduction, leading to investigations to identify the conditions necessary for gel formation using liquid pectin.

This collection from the Rowett Institute of Nutrition and Health offers an integrated, structured cross-curricular programme of learning and teaching about how to develop a balanced lifestyle. The programme runs from Early Years through to lower Secondary and includes activity worksheets, teachers' notes,...

This Concept Cartoon on food was produced by Millgate House Education and Practical Action. This cartoon help students explore environmental issues around growing and importing food.

Concept Cartoons are quick, simple and effective. They are designed to intrigue, provoke discussion and stimulate thinking....

This Licence to Cook face-to-face session is designed to accompany the Eating Well 1...

This collection offers a cross curricular approach to diet, sustainable food production and how human activity impacts upon our environment. It may be used as a workshop or as individual activities. The approaches used will enable students to come to decisions regarding their diet based on many factors including...