The Food Technology in the Curriculum course was part of the Teach Food Technology national training programme. The one day course was supported by the Licence to Cook programme and case studies by lead practitioners.

The training materials focus on the nature of food technology within design and technology...

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...

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 ...

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.

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 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...

This book contains over 40 simple to follow recipes that are suitable for Children and Food Technology teachers. Each recipe has been tried and tested by a team of fully qualified Food technology teachers in the UK, with classes of 30 pupils. During this trial it was found that every pupil was able to follow the...

In this lesson, students 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....

With simple planting projects, top recipes and ideas for special occasions, Grow it, Cook it, Eat it takes the reader on a hands-on journey from seed to plate. Includes Bell pepper, Courgette, Carrot and Chive seeds.