Lipid chemistry and dietary fats

In this collection of activities, students explore a variety of chemical ideas relating to fats and oils (or lipids) in our diets. Created for 11–16 year olds, the resources use familiar examples to provide context for activities ranging from class experiments (including a cooking-based investigation) to case studies, giving students the opportunity to apply what they have learned.

Stimulate and engage your students while teaching topics such as:

• The structure and properties of lipids, including fats and oils
• The differences between saturated, unsaturated and polyunsaturated fats
• Taste, smell and the chemistry of flavour
• How fats fit into a healthy, balanced diet

Each activity includes instructions for students, as well as editable worksheets and resources available for download.