All Food articles
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ResourceHanukkah doughnuts: interpreting practical instructions | 11–14 years
Compare and evaluate a recipe format, a scientific method and integrated instructions
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Job profile
Scientist, Incident Management & Crisis Resolution
Hilde investigates consumer complaints for beverage company, Coca-Cola
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Resource
Plant-based proteins | 16-18 years
Name common amino acids and draw the structural formulas of dipeptides and tripeptides in this resource for 16-18 year old learners before considering how thin layer chromatography can be used to separate and analyse amino acids in a mixture.
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News
What’s carbon dioxide got to do with it?
Examining the role that CO₂ plays in the supermarket’s empty shelves
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Feature
Camping’s chemical elements
Top tips from the chemistry lab for roughing it well when camping
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Ideas
Tackle poverty in chemistry lessons
Link the science you teach in your classroom to poverty and inequality targeted by the UN’s SDGs
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Ideas
Link global food security to your lessons on fertilisers
Use these resources and activities to link UN sustainable development goal 2 to your practical lessons on rates of reaction and the use of fertilisers
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CPD
Teaching rates of reaction post-16
Ideas and activities to help students explore reaction dynamics and mechanisms
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Interview
‘My favourite colloids? English ale and clotted cream’
Meet Brent Murray, a food scientist with a passion for beer, ice cream, clotted cream and other food colloids
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Feature
How ice cream is made
For a simple combination of milk, cream, sugar and flavourings, there is a lot of science involved in ice cream manufacture
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Resource
Analysing ice cream | 11–14 years
A data analysis exercise for 11–14-year-old learners based on an experiment to measure how the amount of milk fat affects the viscosity of ice cream. Learners will draw graphs, describe trends in the data and identify variables
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Feature
Real-life contexts for thermodynamics
Use this infographic with your 16–18 students and get them working with thermochemistry, intermolecular forces and free energy
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Feature
Decaffeination – how does it work?
Organic solvent, supercritical carbon dioxide or water? A knowledge of solvents and solutions is essential for removing caffeine from your daily cuppa
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Feature
The science of melting chocolate
Use this infographic with your 11–14 students to develop their knowledge of changes of state and their graphing skills
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Exhibition chemistry
The screaming jelly baby
Demonstrate energy release in action with this spectacular experiment
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Feature
Toxins in food
Many foods contain toxins such as oxalic acid. How do we balance the risks and benefits to health?
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News
Shed light on benzene reactivity in fizzy drinks
Downloadable slide on the organic chemistry in cherry-flavoured soft drinks for your class
