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...

International celebrity and founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change colour when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available...

This item is one of over 25,000 physical resources available from the Resources Collection. The Archive Collection covers over 50 years of curriculum development in the STEM subjects. The Contemporary Collection includes the latest publications from UK educational publishers

In this lesson students learn that food is eaten and digested in the body to allow the absorption of energy and nutrients and there are two types of nutrients - macronutrients and micronutrients.

They explore the three types of carbohydrates: monosaccharides, disaccharides and polysaccharides, intrinsic...

Inspired by the Born to Engineer video from Dr Eleanor Stride, an engineer who is developing a treatment for cancer that encloses cancer-treating drugs in bubbles, this resource supports students to increase their understanding of engineering in a food science context,...

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...

From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

From the Chilled Food Association, this resource helps children to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

From the Chilled Food Association, this resource helps children to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

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 lesson, pupils learn how energy is required to fuel many different body processes, growth and activities and that different people need different amounts of energy. They explore macronutrients and micronutrients and how we can measure energy intake using kilojoules or calories as well as learning about...

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...

A Catalyst article looking at the chemicals that are in plants and trees and the role they play in the life of the plant. Starting with photosynthesis the article moves onto naturally occurring chemicals and explains why plants need fertilisers. Growing salad crops hydroponically is also examined.

This...

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...