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....

This resource investigates the use of flavourings in a milkshake. Natural and artificial vanilla flavourings are used to manufacture the product and a taste panel used to judge the preferred flavour. Costs of manufacture are also calculated in the activity.

This resource investigates the use of pectin as a natural gelling agent in the manufacture of jams and preserves to retain their viscosity. A worksheet based task acts as an introduction, leading to investigations to identify the conditions necessary for gel formation using liquid pectin.

In this Crest Gold Award accredited project, students are provided some suggestions for project work based around adulterated foods.  Suggested investigations include:

• determining the concentration of standard and 'value' brands of common household products such as bleaches, detergents and vinegars....

In this Crest Award accredited project, students are provided some suggestions for project work based around the health benefits, or otherwise, of drinking tea.  Suggested investigations include:

• investigating tannins, caffeine and flavonoids in different teas
• comparing taste of teas
• ...

In this Crest Gold Award accredited project, students are provided some suggestions for project work based around potatoes and potato starch.  Suggested investigations include:

• determining the starch content different potatoes
• finding the effect of detergent on potato starch residue left on...

In this project, students investigate the role of different additives used to preserve and enhance the quality of bread and determine how effective different additives are.   This could include:

• Preservatives

...

These resources use the context of feasting at Stonehenge to consider aspects of food processing, food allergies and intolerance.  There are opportunities for students to:

• make and test their own cottage cheese
• to consider the effect of processing on lactose content of foods
• to...

In this independent research project, students investigate how cooking pasta affects its properties and see if this is linked to how starch in pasta in altered during cooking. They can investigate the effect of...