All Food articles – Page 6
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Soundbite
Is there a dark secret in your crispy potatoes?
Acrylamide may not be quite as bad as it seems
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Resource
Vinegar as an acid: kitchen science podcasts
Introduce your students to acids and irreversible reactions with this short podcast.
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Resource
Jelly: kitchen science podcasts
Reinforce ideas about dissolving and chemical changes with this short podcast about jelly.
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Resource
Salt: kitchen science podcasts
Introduce your students to the properties of salt with this short podcast.
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Resource
Salt: primary science podcasts
Join Kareena and her superhero friend K-mistry for this short podcast introducing children to dissolving.
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Resource
Kitchen chemistry: primary science podcasts
Join Kareena and her superhero friend K-mistry for this short podcast introducing children to irreversible changes
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Resource
Preserves: kitchen science podcasts
Introduce your students to methods to preserve food with this short podcast.
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Resource
Rot: kitchen science podcasts
Introduce your students to food decomposition due to bacteria with this short podcast.
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Resource
Elemental: kitchen science podcasts
Introduce your students to components of food such as iron, calcium and carbohydrates with this short podcast.
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Resource
Low fat: kitchen science podcasts
Introduce your students to healthy eating with this short podcast.
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Resource
Cracking Chemistry!
Work your way through these fun chemistry practicals developed by National Science & Engineering Week.
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Resource
Chemistry in sport
Our very first global experiment compares the performance enhancement of student-made sports drinks vs water
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Feature
Chemistry stinks
Jacob Cox, Simon Rees and Peter Banks describe educational techniques linking the sense of smell with memory
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News
Metal micronutrients get to the root of antifungal defence
Flavoursome tomato varieties could benefit from nanoparticle fertilisers
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Magnificent molecules
Spilanthol
Jen Newton finds the active molecule in electric daisies is not to her taste
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Resource
Chemistry and food security
This context/problem-based learning (C/PBL) resource is part of a collection we have commissioned for you to use with your undergraduate students. This 5 credit module is based on the following scenario:This resource will give your students an introduction to food safety and DNA analysis. It is based on DNA and ...
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Magnificent molecules
Gluten
Ida Emilie Steinmark investigates a compound found inside some of our favourite foods, but unable to be enjoyed by everyone
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News
Chemists identify taste ‘blueprint’ for parmesan cheese
The compounds that make the Italian cheese unique have been pinpointed by food scientists
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