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Video on the Physics of Food - No ordinary yogurt

Why is set yogurt a solid, while milk is a liquid? That's because it's a gel!

Discover the magic of yogurt-making in this video

The video here is just a cut of the...

Video on the Physics of Food - The magic in milk

What do milk, salad dressing and mayonnaise have in common? They all are emulsions, and that allows them to taste great!

The full video (https://www.youtube.com/watch?v=L6GsSYu4REc) is a fun way of...

Food Technologist

Jessica Chambers is a food technologist at Sainsbury's. This Department for Education clip could be useful when teaching microbiology, food technology, or as a context for applied science. Jessica's job allows her to gain experience of work in many different areas that include: * development of new products and...

Dietitian

Julia is a dietitian for Addenbrookes Hospital, she discusses her role in this video.

Curriculum links include malnutrition, food groups, healthy diet, nutrition

For some more resources and ideas linked to nutrition, have a look at:...

Vitamin C

This video looks at how vitamin C was discovered and deficiency diseases,  and is useful for looking at working scientifically.

 

Growing food - concept cartoon

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....

Oxidisation

Paul Walton, Head of Chemistry at York University, demonstrates how to avoid the oxidation of food in this short video clip produced by Bettys & Taylors. He explains the process of enzymatic browning in apples, the loss of antioxidants during boiling and how to prepare food to maintain its appearance and...

Changing Molecules

In this video clip produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the changing behaviour of protein molecules in egg. He models the effect of agitation on the tertiary structure of globular protein molecules using a piece of string to represent the amino acid...

Bicarbonates

In this video clip produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the reaction of sodium bicarbonate with hydrochloric acid, explaining how carbon dioxide can be released from carbonates either by heating or by reaction with an acid, which makes them a useful...

Emulsions

Paul Walton, Head of Chemistry at York University, demonstrates emulsification in this short video clip produced by Bettys & Taylors. He shows how an agent such as an egg, mustard or honey can be used as an emulsifier to bind hydrophilic and hydrophobic molecules together. He demonstrates this by mixing oil...

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