All Food articles
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FeatureWhy fermented foods are good for your gut – and your teaching
From kimchi to kefir, tuck into the complex chemistry of fermentation and its health potential
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FeatureSniffing out the science of smells
What makes a bad smell smell bad? Sniff out the chemical culprits behind obnoxious odours
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FeatureLife cycle assessment of fast-food containers
Examining the environmental impact of single-use takeaway packaging
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Job profileChief scientist at agritech company, Lambda Energy
Boris’ technology delivers a larger crop of fruits and vegetables while cutting carbon emissions
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Job profileScientist, food and pharmaceuticals
Taryn uses scientific instruments to test our food and medicines and make sure they are safe
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FeatureVitamin supplements
What’s in them, why we need them and how you can use them to teach titration
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FeatureAlternatives to agrochemicals
Find out how developments in pest control will secure future food production
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ResourcePesticides and agricultural productivity calculations | 14–16 years
Link food security to yield, percentage yield and atom economy
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FeatureWhat links chemistry, cakes and colour?
Discover how regulations spoil the look of our sweet treats – and the chemistry behind it all
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ProjectAnalysing the chemistry of food | Chemistry for All project | 14–16 years
Analyse food and drink samples using TLC, titration and visible absorption spectroscopy with this engaging project
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ResourceInvestigating the sugar content and pH of fizzy drinks | 11–14 years
Compare fizzy drinks’ ingredients, acidities and health implications
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ResourceSalt (for cooking) activities | 11–14 years
Uncover the properties and health implications of salt in our diets
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ResourceBaking investigation | 11–14 years
Discover the purpose of each ingredient and test methods used to make cupcakes
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ResourceCustard experiment | 11–14 years
Introduce your learners to Newtonian and non-Newtonian fluids as well as the explosive nature of powders
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ResourceExtracting DNA experiment | 11–14 years
Remove and compare genetic material in different plant cells
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ArticleButter and margarine: what’s the difference?
Discover the chemistry and history of these so similar, but very different solidified emulsions
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ResourceHanukkah doughnuts: interpret practical instructions | 11–14 years
Worksheet on interpreting practical methods using a recipe format, a scientific method and integrated instructions
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Job profileScientist, Incident Management & Crisis Resolution
Hilde investigates consumer complaints for beverage company, Coca-Cola
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ResourcePlant-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.