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 for Thought
From Practical Action, in this activity students design and make a product using local and/or organic ingredients. They will also gain knowledge and understanding of the design and make process, write a design specification and produce a step-by-step plan for making a product. Further resources are available from the Practical Action’s…
Plants and Mineral Nutrients
A Catalyst article looking at the chemicals that are in plants and trees and the role they play in the life of the plant. Starting with photosynthesis the article moves onto naturally occurring chemicals and explains why plants need fertilisers. Growing salad crops hydroponically is also examined. This article is from Catalyst:…
Food Additives
A Catalyst article about food additives. Some additives are natural and some are manufactured by the chemical industry. Some, like vitamin C, can come from either natural or artificial sources. As with every other component of food all additives are chemicals. Even organic food can contain a certain number of additives; this article…
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…
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…
Face-to-face Lesson Guide
These Licence to Cook teachers' notes provide guidance for lessons covering diet and nutrition, wise food shopping, and hygiene and safety. Activities are suggested for each learning area, including timings, and teachers can select those most appropriate for their circumstances and students. All activities are supported with…
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.…
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.…
Salt
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. This article…
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…
Nuffield Home Economics: Nutrition
Nutrition was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16. The course emphasised the influence of food choice on health. The authors appreciated that entrenched attitudes to food and feeding are as likely to influence dietary practice as reasoned…
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 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…
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…
Princeton USA: Can You Really Be a Burger Addict?
This Planet Science resource highlights the problems of fast foods and obesity to students. The stimulus is an American court case where a 56 year old man with diabetes and two heart attacks sued several fast food chains claiming they were responsible for his illnesses. Some scientists believe eating fast food can become an addiction.…
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…
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…
Exploding Jellybabies
Paul Walton, Head of Chemistry at York University, demonstrates the calorific content of food in this video produced by Bettys & Taylors. He drops a jelly baby into a boiling tube containing potassium chlorate, which oxidises the sugar to release energy in a dramatic exothermic reaction. This can be compared to the amount of…
Emulsions
Paul Walton, Head of Chemistry at York University, demonstrates emulsification in this short video clip produced by Bettys & Taylors. He shows how an agent such as an egg, mustard or honey can be used as an emulsifier to bind hydrophilic and hydrophobic molecules together. He demonstrates this by mixing oil and water with washing…
Nuffield Home Economics: Food Science
Food Science was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16. The course was designed to help students understand the scientific principles underlying the practical work they would do in preparing and cooking food. The course provided opportunities…
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…
Changing Molecules
In this video clip produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the changing behaviour of protein molecules in egg. He models the effect of agitation on the tertiary structure of globular protein molecules using a piece of string to represent the amino acid chain, and demonstrates…
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…
Designing and Making with Food at Key Stage One
From the Nuffield Foundation, these activities challenge children to make and prepare toast to customers' specifications. This task allows children to: • explore the different types of bread that can be toasted • find out people's preferences for this common food • think about when and how toast is…
Oxidisation
Paul Walton, Head of Chemistry at York University, demonstrates how to avoid the oxidation of food in this short video clip produced by Bettys & Taylors. He explains the process of enzymatic browning in apples, the loss of antioxidants during boiling and how to prepare food to maintain its appearance and nutritional value by…
Making Bread
In this resource from Bettys & Taylors, Cookery School Tutor Ann Reynolds, explains what ingredients are needed to make bread and the properties of each ingredient. In a series of film clips, she clearly explains each step of bread making: rubbing in, kneading, making shapes, proving and baking. The clips are designed to be shown…
How Cool Is Your Drink?
One of the units from the Nuffield Primary Solutions in Design and Technology. Children design and make a healthy cold drink for another class member. Each child will have to find out the preferences and needs of the consumer and will include feedback from that person as part of the evaluation process This resource can be downloaded…
Bicarbonates
In this video clip produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the reaction of sodium bicarbonate with hydrochloric acid, explaining how carbon dioxide can be released from carbonates either by heating or by reaction with an acid, which makes them a useful raising agent in foods…
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…
Sarah Barnacle - Assistant Front of House Manager
Produced by Bettys & Taylors, this interview with Sarah Barnacle, Assistant Front of House Manager at Bettys, will give students an overview of her role and a good understanding of a typical day. The interview is presented as a series of short clips, in which Sarah answers the questions below: 1. What is the role of Assistant…
Nuffield Design and Technology 11-14: Teacher's File
The Nuffield Design and Technology Teacher's File for Key Stage Three contains a large number of resource tasks which can be included in lessons. These short, focused activities are presented as instruction sheets and are intended to increase technical knowledge, skills and design strategies. The file starts with the full…
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