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

A Nuffield design hexagon task focusing on food technology. The resource aims to extend understanding of how to evaluate a design by thinking how it affects people and whether it performs as expected.

This resource...

A Catalyst article about careers in the food industry. The food and drink industries are part of a chain linking farming and growing through to food processing, manufacture and finally to the sale of food in supermarkets and restaurants. This article describes some of the many career areas in food technology...

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 ...

This resource can be used to demonstrate an understanding of the role of food colourings in products. Activities include an extraction of the food colours used in sweets and then a separation of these colours using chromatography. A final task involves investigating how acid and alkali levels affect both natural...

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...

From Practical Action, in this activity students design and make a product using local and/or organic ingredients. They will also gain knowledge and understanding of the design and make process, write a design specification and produce a step-by-step plan for making a product. Further resources are available from...

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...

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....