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…
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…
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…
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…
Boiling Vegetables
In this video produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the effect of boiling on the nutritional content of vegetables. He describes the relative sizes of the molecules of insoluble carbohydrates compared to those of soluble vitamins and minerals, and a simple experiment shows…
Denaturation
Paul Walton, Head of Chemistry at York University, demonstrates denaturation in this video produced by Bettys & Taylors. He models the structure of a protein using a piece of string to illustrate how it can change under certain conditions, affecting the properties of protein in food. Paul demonstrates this effect with cornflour…
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…
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…
Food Technologist
Jessica Chambers is a food technologist at Sainsbury's. This Department for Education clip could be useful when teaching microbiology, food technology, or as a context for applied science. Jessica's job allows her to gain experience of work in many different areas that include: • development of new products and…