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…
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 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.…
Fortune Tellers
In this Planet Science resource, instructions are given for making a fortune teller so students can make one with their own questions and answers. Attractive templates are provided where the science topic links to a possible career. They can be used to stimulate interest among 9 to 13 year olds and suggest possible careers. The cooking…
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.…
Pandora: How Do We Learn Without Taking Risks?
This resource, from Planet Science, provides teachers with case studies and information which can be use to plan lessons involving debates on two questions. The underlying message to students is for them to consider whether all scientific inventions are for the good of society. The two case studies considered are: 1. Alfred…
Coloured Things, Stages One and Two
This Science 5/13 unit for teachers Coloured things stages one and two provides suggestions for children's activities some of which relate directly to colour itself whilst others use an interest in coloured things as a springboard to other areas of investigation. Each chapter has an environmental theme rich in starting points…
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:…
Is Salmon Good for You?
A Catalyst article examining if there are harmful chemicals in farmed fish. Oily fish such as salmon, tuna, sardines and mackerel contain plenty of protein, vitamins and the right sort of fats. They are rich in omega-3 fatty acids which are released when fats are digested. The human body uses these fatty acids to make cells, especially…
Intensive Crop Production Systems
A Catalyst article explaining how much of the food that humans consume comes from systems in which large numbers of plants or animals are grown under closely controlled conditions, designed to maximise production. When they grow plants as crops farmers intervene in various ways to optimise growth, so that the food is produced as…
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…
Food Technology - Careers
A Catalyst article about careers in the food industry.T he 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 together with qualifications,…
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…
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