From the Chilled Food Association, this resource helps children to think about hygiene and in particular the importance of washing hands. 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...

This book looks at several aspects of food and microbes: * The microscope * Fungi * Bacteria * Using microbes * Damage to our food * Stopping food damage * Milk * Food preservation * Microbes in the kitchen Food and Microbes was one of the Science at Work series. All the booklets in the series were highly...

Aimed at Key Stages One and Two, the ten activities in this pack relate to food science. They look at the topics of keeping healthy, a balanced diet, digestion, teeth and eating, solids, liquids and gases and irreversible reactions. Designed to demonstrate key ideas and concepts and to spark an interest in science...

These technical briefs look at how to store and preserve food in a number of different ways. This is a vital part of food security and enables farmers to provide nutritious food for a longer period to feed their families and to provide an income.

Technical briefs are documents produced by Practical Action...

In this lesson, students explore the functional properties of food. They learn about the Maillard reaction, dextrinisation, caramelisation, gelatinisation and other characteristics of carbohydrates as well as the properties of protein and fats and how these contribute to the appearance, taste and texture of food....

Future Morph was a careers website, provided by the Science Council, designed to provide information for young people, their parents and teachers about the jobs available from studying science and maths. It aimed to show young people that studying science and maths post-16 could provide them with the skills and...

These resources provide careers-related contexts to support teaching of the science and mathematics subject curricula. The materials help students understand the relevance of science and mathematics to a wide range of career routes, many of which they do not necessarily associate with these subjects. The resources...

Futurecade was developed as an interactive suite of games allowing students to explore how science and technology impacts on their everyday lives. These resources were developed to accompany the games which were inspired by technology in the fields of robotics, satellites and space junk, geo-engineering...

In this challenge, students are asked to consider the impact of people suffering from heart conditions, both to the individual and to wider society. They then generate ideas for using programmable systems to improve people’s health, and to monitor themselves. A video introduces the idea of a heart rate monitor, and...

The human body is an amazing piece of engineering. For thousands of years it has kept us running, thinking and, best of all, staying alive! But are there scientific innovations that we can use to make our bodies even better?

This resource provides a cross-curricular design and technology project which links to work on the lungs and respiration. Children design and make a device to measure maximal exhalation volume. They also discover more about the work of biomedical engineers throughout the process. This resource was designed for use...

In this lesson, pupils explore the functional properties of food. They learn about the Maillard reaction, dextrinisation, caramelisation, gelatinisation and other characteristics of carbohydrates as well as the properties of protein and fats and how these contribute to the appearance, taste and texture of food.

From the Chilled Food Association (CFA), these activities are aimed at Key Stage Three 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...

Produced by the Learning and Skills Improvement Service (LSIS), these case studies describe work done by practitioners to disseminate knowledge. The academic study of KTT recognises that sharing learning is much more than simply moving information from ‘A’ to ‘B’; the successful transfer of knowledge and technology...