All Food articles
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CPDTeaching 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
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Soundbite
Can seaweed-eating sheep curb methane emissions?
Seaweed may not be the silver bullet to farming’s methane problem
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Job profile
Associate principal scientist, food
Robert builds computer models to predict how different food chemicals will enhance the taste and texture of chocolate, biscuits and other snacks
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Feature
Chemists hold the key to perfect cheese
Bacterial enzymes play a crucial role in cheesemaking and food chemists take advantage of their role to develop new cheeses
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News
Microbes and renewable energy turn carbon dioxide into edible protein
A new process uses microbes and renewable energy to make proteins for human consumption
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News
Catalyst metal recovery adds greener notes to whisky production
Magnetite nanoparticles recover copper waste from whisky manufacturing process
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News
Poly(ionic liquid)s act like taste buds for simple sugars
New system could find use in food monitoring or disease detection
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Magnificent molecules
Hydrochloric acid
The science behind one of the most commonly used laboratory acids
