A set of design guides for Key Stage Four focusing on food technology providing a straightforward way for students to become familiar with the sorts of questions they should ask when designing for a particular focus area.

A set of design guides for Key Stage Four focusing on electronic products providing a...

Aimed at primary learners, this resource looks at food, nutrition and healthy eating and links to the topic of animals, including humans.

In this activity, children cut out and assemble the template of a food wheel and use it to plan a balanced meal or diet for the day. The wheel contains nutritional...

A Catalyst article about food additives. Some additives are natural and some are manufactured by the chemical industry. Some, like vitamin C, can come from either natural or artificial sources. As with every other component of food all additives are chemicals. Even organic food can contain a certain number of...

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...

Colourful posters from the ...

This lesson looks at the seasonaility of certain foods and the advantages of buying and eating food that is in season. Pupils also explore the role of imported foods and consider the impact of food travelling long distances. They are introduced to the term 'food provenance' and discuss where familiar foods found in...

In this lesson students learn about the physical, chemical and bacterial contamination of food at different stages of processing and production. They also learn about positive micro bacterial changes, such as in the production of yoghurt and some cheeses, and the conditions in which micro-organisms survive and...

Fifty-two photocopiable pages with ideas on how to present food technology coursework. The book is designed to help pupils plan food coursework projects, and present work to meet the demands of Key Stage 4.

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...

In this lesson students learn about the 4 Cs of food hygiene: cleaning, cooking, chilling and cross contamination. They consider the importance of personal hygiene and the special care needed when handling and cooking meat as well as the impact of temperature on the multiplication of bacteria.  

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...

This resource supports teachers to deliver the Food Provenance unit within the Food Preparation and Nutrition GCSE. The material is suitable for all awarding body requirements and is presented in a Power Point presentation and student activity sheet.

The resource looks at the meaning of food provenance, and...

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...