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.

A Catalyst article explaining how much of the food that humans consume comes from systems in which large numbers of plants or animals are grown under closely controlled conditions, designed to maximise production. When they grow plants as crops farmers intervene in various ways to optimise growth, so that the food...

A Catalyst article examining if there are harmful chemicals in farmed fish. Oily fish such as salmon, tuna, sardines and mackerel contain plenty of protein, vitamins and the right sort of fats. They are rich in omega-3 fatty acids which are released when fats are digested. The human body uses these fatty acids to...

This resource explores what a vegan diet involves and considers the social and political implications of a vegan society. It is part of the collection of educational resources from The Economist Educational Foundation.

Session 1:

• Explore different kinds of diets
• Reflect...

A range of Nuffield Foundation resources for students to develop and reveal their capability, longer more open tasks requiring designing, making and evaluating are necessary. Sometimes these activities are referred to as projects, or design and making assignments. In Nuffield Design and Technology these are called...

A selection of chooser charts developed by the Nuffield Foundation, focusing on designing at Key Stage Four to help students make decisions about approaches to take for strategy and communication. Tasks are available for Key Stage Four in electronic products, food technology, graphics products, product design and...

A set of Key Stage Four Nuffield Foundation capability tasks focusing on design, making and evaluation in food technology.

For students to develop and reveal their capability longer more open tasks requiring designing...

A set of Key Stage Four Nuffield Foundation chooser charts focusing on food technology.

Chooser charts help students make decisions about approaches to take for strategy and communication. The chooser charts are particularly useful when students are tackling open-ended projects, such as capability tasks.

A set of Key Stage Four Nuffield Foundation resource tasks focusing on food technology.

Resource tasks are short, practical focused, activities designed to teach the resources for capability in a way which should intrigue and amuse students.

Produced by the Chilled Food Association (CFA), these activities are aimed at Key Stage One children. They look at the topics of:
* Food hygiene and hand-washing
* Food and taste
* Developing a new food product

Primarily aimed at STEM ambassadors, these resources are also readily used by...

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 Chilled Food Association (CFA), these activities are aimed at late primary age children. They look at the topics of:
* Food hygiene and hand-washing
* Food and taste
* Developing a new food product

Primarily aimed at STEM ambassadors, these resources are also readily used by...