Resources

Food colouring

This resource can be used to demonstrate an understanding of the role of food colourings in products. Activities include an extraction of the food colours used in sweets and then a separation of these colours using chromatography. A final task involves investigating how acid and alkali levels affect both natural...

Food contamination and spoilage

In this lesson students learn about the physical, chemical and bacterial contamination of food at different stages of processing and production. They also learn about positive micro bacterial changes, such as in the production of yoghurt and some cheeses, and the conditions in which micro-organisms survive and...

Fifty-two photocopiable pages with ideas on how to present food technology coursework. The book is designed to help pupils plan food coursework projects, and present work to meet the demands of Key Stage 4.

This item is one of over 25,000 physical resources available from the Resources Collection. The Archive Collection covers over 50 years of curriculum development in the STEM subjects. The Contemporary Collection includes all the latest publications from UK educational publishers.

Food Feely Bags

This resource, aimed at primary level, links to the curriculum areas of food and diet, healthy eating and where food comes from. Using feely bags, children are asked to identify fruits and vegetables using their sense of touch. They then work in small groups to discuss and debate what food they may have. Once the...

This item is one of over 25,000 physical resources available from the Resources Collection. The Archive Collection covers over 50 years of curriculum development in the STEM subjects. The Contemporary Collection includes all the latest publications from UK educational publishers.

Food for thought challenge

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...

Food for Thought – The Eat Well Plate

The everyday context of food serves as a vehicle for engaging learners in exploring the mathematical ideas of ratios, percentages, fractions, and pie charts which are useful in their vocational areas. Students are asked to agree the main food groups that might be suitable for a healthy diet and then represent the...

Food for thought: environmental damage

Customers increasingly demand food that has been produced with minimal damage to the environment. In this activity from the Centre for Science Education and the Comino Foundation, students work out how to make a fish and chip shop as environmentally friendly as possible. They then highlight their decisions in an...

Food for thought: food science

Aimed at Key Stages One and Two, the ten activities in this pack relate to food science. They look at the topics of keeping healthy, a balanced diet, digestion, teeth and eating, solids, liquids and gases and irreversible reactions. Designed to demonstrate key ideas and concepts and to spark an interest in science...