This resource for Key Stage Three and Key Stage Four students provides some statistics about the eating habits of children in Italy and asks students to compare and contrast these with their own eating habits. Through this activity, students have to interpret charts and graphs, plan how to collect data and design a...

In this activity pupils will design a meal for King Charles III using only organic ingredients. They will consider the design brief and criteria for the meal before sketching and annotating an idea to meet the given requirements. 

This activity could be used as a main lesson activity to teach about the...

This resource can be used to demonstrate an understanding of the role of emulsifiers and stabilisers in the food industry to retain the physical quality of products in terms of texture and mouth feel. A research task involves a survey of commercially produced coleslaw and designing and manufacturing an equivalent....

This resource investigates the use of flavourings in a milkshake. Natural and artificial vanilla flavourings are used to manufacture the product and a taste panel used to judge the preferred flavour. Costs of manufacture are also calculated in the activity.

This resource investigates the use of pectin as a natural gelling agent in the manufacture of jams and preserves to retain their viscosity. A worksheet based task acts as an introduction, leading to investigations to identify the conditions necessary for gel formation using liquid pectin.

This Concept Cartoon on food was produced by Millgate House Education and Practical Action. This cartoon help students explore environmental issues around growing and importing food.

Concept Cartoons are quick, simple and effective. They are designed to intrigue, provoke discussion and stimulate thinking....

These resources use the context of feasting at Stonehenge to consider aspects of food processing, food allergies and intolerance.  There are opportunities for students to:

• make and test their own cottage cheese
• to consider the effect of processing on lactose content of foods
• to...

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...

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 Great British Space Dinner Challenge contains nine lessons:

Lesson 1: All Aboard the International Space Station (ISS). Sets the scene with a brief introduction the ISS and the Great British Space Dinner Challenge. Students develop a brochure about the ISS suitable for...