A set of design guides for Key Stage Four focusing on food technology providing a straightforward way for students to become familiar with the sorts of questions they should ask when designing for a particular focus area.

A set of design guides for Key Stage Four focusing on electronic products providing a...

This Salters’ Chemistry Course unit from the University of York Science Education Group covered:
* The concept of foods as mixtures of chemical substances
* A comparison of foods and fuels
* The energy content of different foods
* The role and...

This Catalyst article describes how food waste can be treated by anaerobic digestion to produce methane and fertiliser.

This article is from Catalyst: Secondary Science Review 2011,...

A Catalyst article about food chains and food webs. The article studies evidence for global climate change and considers possible causes. It also explores how climate change might affect the food web, with evidence from a long-term study which started in 1931.

This article is from Catalyst: GCSE Science...

This collection of resources from The British Nutrition Foundation supports learning about healthy eating, cooking and where food comes from. The resources link to...

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...

Work done in this Nuffield 13 - 16 module followed from the unit called ‘Atoms and molecules’. This B unit provided enough material for six double periods in the third year of secondary school (year nine). The teachers’ guide included 10 worksheets to supplement the...

These cre8ate maths materials have been designed to teach mathematics at Key Stage Three, but can be used at Key Stage Two and Key Stage Four, in the context of food and drink. The resources include Boxes and Bottles, Going Bananas, Minimise or Supersize, Packaging and What’s In Your Bowl? The activities provide an...

These resources cover themes of food sustainability and security. Included are technical briefs which focus on low cost approaches related to food production and preservation. Technical briefs are documents produced by Practical Action which are freely...

These videos look at how farmers in the developing world grow and transport their food, focusing on the introduction of new technologies.

Gravity goods ropeway in Nepal: A description of how a gravity goods ropeway is used to transport tomatoes down a mountainside.

Colourful posters from the ...

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...

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...

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...

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...