This Association for Science Education (ASE) publication about the industrial use of micro-organisms was developed in association with Nipa Laboratories Ltd. At the time, the company was recognised throughout the world as a specialist in the production of microbiocides...

 These materials look at three possible projects that relate to a wet suit used in open water swimming during a triathlon:

* Communications project - students gather information about the materials wetsuits are made from and explain what features make them suitable for athletes.

* Practical project -...

This is one of a series of focused units, from the Association for Science Education and the Design and Technology Association, to introduce students to important technologies and their applications. This unit features control systems and their applications to...

Faraday Challenges are designed to promote team work, curiosity and raise the profile of science, technology, engineering and mathematics (STEM) subjects, so are particularly relevant as part of an enrichment and enhancement programme built into your curriculum.

This guide, from triple science support,...

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...

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...

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 experiment students prepare a smear slide of yoghurt and observe Gram stained bacteria using a microscope. The lesson also looks at magnification and representing numbers in standard form.

Curriculum links include:

* Working Scientifically - Experimental Skills and Investigations: use...

Nutrition was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16. The course emphasised the influence of food choice on health. The authors appreciated that entrenched attitudes to food and...

In this SATIS Revisited resource, students examine data, perform a risk assessment, and see how risks are sometimes reported in the media.

This unit focuses on the consumer and considers whether or not we should be concerned about any pesticide residues that may be found on fruit and vegetables. In the first...

In this topic, from the Association for Science Education, students learn about the many products obtained from local plants. The topic is designed to allow classes in schools across the world to exchange information about the ways in which their lives depend on plants. The topic also provides opportunities for...

The SATIS 'General Guide for Teachers' is a booklet which complements the Teachers' Notes published with the individual SATIS units. It gives more general information about the proejct, about some of the teaching methods, and about other ways of introducing social and...

The UPDATE 91 teachers' notes, which provided information to update and supplement the 100 units published between 1986 and 1988.

Stop the spread is a new STEM challenge for students aged 7 to 16. Highlighting the global issue of infectious disease students design, build and test a model of a hand washing device and produce educational materials for children in Kenya to encourage hand washing. It is accredited for the British Science...

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...