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...

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...

Work done in this Nuffield 13 - 16 module followed from the B units called ‘Energy’ and ‘Competition and predation’. This S unit provided enough material for eight double periods during a single-certificate science course. The teachers’ guide included 12 worksheets to...

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 topic, from the Association for Science Education, explores the cultural aspects of food. The topic allows classes in schools across the world to exchange information about the foods found locally, and the connections between diet and health.

After exchanging their findings and views with students in...

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...

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...

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...

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...

Food Lab is a collection of simple food-based experiments suitable for Scottish P4-7 (Primary Upper Stages) classes or English Key Stages Two and Three. The activities investigate the chemistry of food, including substances that food contains, mixtures, changes in substances and healthy eating options. Spectacular...

In this resource, aimed at primary level, children think about seasonal produce and the long distances travelled by foods so that we can have a full choice of fruit and vegetables all year round. Providing ideas for classroom activities the resource links to work on the environment, plants, seasons and world...

This activity, aimed at primary level, gives children the opportunity to discuss ways in which food miles and carbon footprint may be reduced. Linked to work on sustainability and improving the environment, children consider how far different types of food have...

This Triple Crossed activity, from the Centre for Science Education and supported by the Astra Zeneca Teaching Trust, looks at four fictional food diaries, each lacking in some nutrient. Students are asked to identify what is missing, provide details of what they ate the previous day and analyse their own diet....

This Salters’ Chemistry Course unit from the University of York Science Education Group covered:
* Chemical aspects of some food processes in the home.
* Chemical aspects of food processing in industry.

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