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...

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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This resource supports teachers to deliver the Security and Sustainability units within the Food Preparation and Nutrition GCSE. The material is suitable for all awarding body requirements and is presented in Power Point presentation and student activity sheet.

A Nuffield design hexagon task focusing on food technology. The resource aims to extend understanding of how to evaluate a design by thinking how it affects people and whether it performs as expected.

This resource...

The Food Technology in the Curriculum course was part of the Teach Food Technology national training programme. The one day course was supported by the Licence to Cook programme and case studies by lead practitioners.

The training materials focus on the nature of food technology within design and technology...

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...

Published by the Wellcome Trust, the 'Big Picture' explores issues around biology and medicine.

This issue of the Big Picture, from the Wellcome Trust, looks at the role that food plays not only in human physiology but also in the individual's lives. Food is about so much more than sustenance. Food choice...

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...

Produced by Rolls-Royce, this resource aimed at Key Stage Two looks at the importance of food as a fuel for activity and growth and about the importance of an adequate and varied diet. Children are asked to compare the amount of energy different kinds of foods provide and to consider which foods to choose in...