Looking to discuss the big, contestable questions in STEM? This collection of resources from The Economist Educational Foundation supports students to understand how the scientific and technological processes of the modern world are intertwined with political decisions and ethical calculations. They help develop...

This collection supports learning about healthy eating, cooking and where food comes from. It links to many aspects of physical development, understanding the world and communicating ideas, whilst also aiding vocabulary development and group work. The British Nutrition Foundation provides information relating to...

This collection supports learning about healthy eating, cooking and where food comes from. It links to many aspects of physical development, understanding the world and communicating ideas, whilst also aiding vocabulary development and group work. The British Nutrition Foundation provides information relating to...

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

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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...

Colourful posters from the ...

This lesson looks at the seasonaility of certain foods and the advantages of buying and eating food that is in season. Pupils also explore the role of imported foods and consider the impact of food travelling long distances. They are introduced to the term 'food provenance' and discuss where familiar foods found in...

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.  

This lesson explores why we have food labels and which information must appear on food and drink labels by law. Pupils learn about date marks and the difference between 'use by' and 'best before' dates as well as information about how to best store food to ensure it's safe to eat and the importance of declaring if...

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....

Colourful poster from the ...

Colourful poster from the ...

Colourful poster from the ...