New Product Development (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities. These activities…
Taste (Key Stage Four)
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 classroom. The materials…
Food Bacteria (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about contamination of food and how the risk of contamination can be reduced. 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 classroom. The…
Food Hygiene (Key Stage Four)
From the Chilled Food Association, this resource helps children to think about hygiene and food microbes. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities. In this case, students look at…
Taste (Key Stage Three)
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 classroom. The materials…
Food Bacteria (Key Stage Three)
From the Chilled Food Association, this resource helps students to think about bacterial contamination of food and how the risk of contamination can be reduced. 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 classroom.…
Food Hygiene (Key Stage Three)
From the Chilled Food Association, this resource helps children to think about hygiene and in particular the importance of washing hands. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities.…
New Product Development (Key Stage Three)
From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities. These activities…
Taste (Key Stage Two)
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. The materials…
New Product Development (Key Stage Two)
From the Chilled Food Association, this resource helps children to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities. These activities…
Food Hygiene (Key Stage Two)
From the Chilled Food Association, this resource helps children to think about hygiene and in particular the importance of washing hands. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities.…
Taste (Key Stage One)
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. The materials…
New Product Development (Key Stage One)
From the Chilled Food Association, this resource helps children to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities. These activities…
Food Hygiene (Key Stage One)
From the Chilled Food Association, this resource helps children to think about food hygiene and in particular the importance of washing hands. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom. The materials consist of a lesson plan, stimulus materials and suggested activities.…
Starting a Greener Revolution
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 balancing the need for more food…