A Catalyst article about why human beings need salt (sodium chloride) in their diets to survive, but too much can be toxic. Where does salt come from, and what is it used for? This article looks at salt extraction and mining in England, the domestic and industrial uses of salt as well as its molecular structure....

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...

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...

This resource, aimed at primary level, links to the curriculum areas of food and diet, healthy eating and where food comes from. Children are asked to identify different types of food using their sense of smell. They then work in small groups to discuss and debate what food they may have. Once the food is known...

This resource looks at food, nutrition and healthy eating and links to the topic of animals, including humans. This game is based on the popular game of Snakes and Ladders, but with the difference that when you land on a healthy snack you climb up and when you land on not-so-healthy snack you slide down. Special...

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 social impact upon sustainability with key questions to research and the second task is an analysis activity looking at cultural, economic,...

This resource describes how students can investigate the sugars in food and drink. Background information is provided about complex and simple carbohydrates.

In the first activity, students use clinistix to test for glucose. The second worksheet describes the use of Benedict's Reagent to test for reducing...

Aimed at primary learners, this resource asks children to design and build a tower using spaghetti and marshmallows. This challenge links design and technology, mathematics and science as children use problem-solving strategies and knowledge of two-dimensional and three-dimensional shapes to build their towers....

This Nuffield Advanced Chemistry Special Study enabled students to see something of the scope of the field of food science, and to appreciate its dependence upon chemical principles. The objectives were:
*to show the function and place of food in the human organism...

This resource, aimed at primary level, contains an activity which investigates how to detect starch in everyday foods using iodine. Linked to the topic of animals, including humans, it contains teachers' notes on how to run the activity, worksheet with answers and background knowledge.

This resource has been...

A Catalyst article looking at strategies for ensuring that there is a plentiful food supply in the future and how this can be sustained.

The article looks at three main areas for scientific investigation:

*Fertilisation

*Pest control

*Genetic modification

It also looks at...

In this activity students use chromatography to separate the dyes in sweets. The resource looks at the information on food labels and provides some questions for students to answer about fat, sugar and salt content.

Students then place sweets on filter paper, adding water to dissolve the food colourings....

From the Chilled Food Association, this resource helps students to think about how they taste food and find out about the work of a taste scientist. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers in the...

From the Chilled Food Association, this resource helps children to think about how they taste food and find out about the work of a taste scientist. The materials are aimed at STEM ambassadors or company personnel giving a talk in a primary school. However, they can be adapted for use by teachers in the classroom...

From the Chilled Food Association, this resource helps students to think about how they taste food and find out about the work of a taste scientist. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers in the...