This resource can be used to demonstrate an understanding of the use of acids and alkalis in the food and drinks industry. A series of activities involving the preparation of sherbet, scones and dumplings using raising agents illustrate the function of acidulants. The flavouring and preservative nature of citric...

This collection of posters and leaflets, provided by the Food Standards Agency, provides information about food allergies.  They would be useful for anyone dealing with food, including teachers and other adults who are running cookery clubs or who are teaching cookery in school.

This resource can be used to demonstrate an understanding of the use of anti-caking agents that allow powdered food products to flow more freely through machinery. The action of an anti-caking agent in cocoa powder is investigated in one activity and a case study using real results from an industrial setting...

This resource can be used to demonstrate an understanding of the role of antioxidants in food processing to delay oxidation. A data based activity analyses types of fat in foods and an investigation into the browning of apples under varying conditions allows a quantitative measure of the oxidation reaction. 

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....

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 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...

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 SATIS Revisited resource, students examine data, perform a risk assessment, and see how risks are sometimes reported in the media.

This unit focuses on the consumer and considers whether or not we should be concerned about any pesticide residues that may be found on fruit and vegetables. In the first...

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...

Yao studied Ancience Chinese music at University. She applied for the role in Quality assurance as the role looked interesting and varied. Having had great opportunities to advance in her career, she is now involved in quality control, customer satisfaction and managing the...

Colourful poster from the ...

The Action Against Stunting (AAS) p...