This resource for Key Stage Three and Key Stage Four students provides some statistics about the eating habits of children in Italy and asks students to compare and contrast these with their own eating habits. Through this activity, students have to interpret charts and graphs, plan how to collect data and design a...

Two worksheet based activities that can be used to identify the impacts of technology upon people to sustain their communities in the future. The first activity considers the cultural impact upon sustainability with key questions to research and the second task is an analysis activity looking at cultural, economic...

In this activity pupils will design a meal for King Charles III using only organic ingredients. They will consider the design brief and criteria for the meal before sketching and annotating an idea to meet the given requirements. 

This activity could be used as a main lesson activity to teach about the...

Two worksheet based activities that can be used to identify the impacts of technology upon people to sustain their communities in the future. The first activity considers the economic impact upon sustainability with key questions to research and the second task is an analysis activity looking at cultural, economic...

This Catalyst article takes the form of a practical activity. Many breakfast cereals are fortified with iron and it is possible to extract this from the cereal by following the instructions in the article.

This article is from Catalyst: Secondary Science Review 2008, Volume 19, Issue 2.

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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...

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...

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.  

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....

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....

A set of Key Stage Four Nuffield Foundation capability tasks focusing on design, making and evaluation in food technology.

For students to develop and reveal their capability longer more open tasks requiring designing...

A set of Key Stage Four Nuffield Foundation chooser charts focusing on food technology.

Chooser charts help students make decisions about approaches to take for strategy and communication. The chooser charts are particularly useful when students are tackling open-ended projects, such as capability tasks.

A set of Key Stage Four Nuffield Foundation resource tasks focusing on food technology.

Resource tasks are short, practical focused, activities designed to teach the resources for capability in a way which should intrigue and amuse students.

In this experiment students prepare a smear slide of yoghurt and observe Gram stained bacteria using a microscope. The lesson also looks at magnification and representing numbers in standard form.

Curriculum links include:

* Working Scientifically - Experimental Skills and Investigations: use...