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lesson to understand the about alternative proteins through sensory analysis, research and a tasting activity of alternative proteins
Food Science 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 was designed to help students understand the scientific principles underlying the practical work they would do in preparing and cooking food.
This book looks at several aspects of food and microbes:
* The microscope
* Using microbes
* Damage to our food
* Stopping food damage
* Food preservation
* Microbes in the kitchen
Food and Microbes was one of...
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 feeding are as likely to influence dietary...
Finding Out About Food is an introductory textbook for food technology lessons and was written for students aged nine to fourteen. Each chapter contains a number of self-contained units and comprises experiments and practical activities, and ends with sets of questions and quizzes to reinforce understanding. Ideas...