All Food articles – Page 6
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ResourceJelly: kitchen science podcasts
Reinforce ideas about dissolving and chemical changes with this short podcast about jelly.
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ResourceSalt: kitchen science podcasts
Introduce your students to the properties of salt with this short podcast.
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ResourceSalt: primary science podcasts
Join Kareena and her superhero friend K-mistry for this short podcast introducing children to dissolving.
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ResourceKitchen 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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ResourcePreserves: kitchen science podcasts
Introduce your students to methods to preserve food with this short podcast.
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ResourceRot: kitchen science podcasts
Introduce your students to food decomposition due to bacteria with this short podcast.
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ResourceElemental: kitchen science podcasts
Introduce your students to components of food such as iron, calcium and carbohydrates with this short podcast.
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ResourceLow fat: kitchen science podcasts
Introduce your students to healthy eating with this short podcast.
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ResourceCracking Chemistry!
Work your way through these fun chemistry practicals developed by National Science & Engineering Week.
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ResourceChemistry in sport
Our very first global experiment compares the performance enhancement of student-made sports drinks vs water
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FeatureChemistry stinks
Jacob Cox, Simon Rees and Peter Banks describe educational techniques linking the sense of smell with memory
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NewsMetal micronutrients get to the root of antifungal defence
Flavoursome tomato varieties could benefit from nanoparticle fertilisers
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Magnificent moleculesSpilanthol
Jen Newton finds the active molecule in electric daisies is not to her taste
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ResourceChemistry 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 moleculesGluten
Ida Emilie Steinmark investigates a compound found inside some of our favourite foods, but unable to be enjoyed by everyone
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NewsChemists identify taste ‘blueprint’ for parmesan cheese
The compounds that make the Italian cheese unique have been pinpointed by food scientists
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NewsChlorinated compounds form in tea and coffee
Treated water reacts with organics to form disinfection byproducts
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ResourceWhen chewing gum loses its flavour
This probelm-based learning resource is designed to help students to develop approaches which might lead to the discovery of what some of the unwanted tastes and smells in a specific foodstuff and how the causes of these could be tested for using analytical chemistry techniques. Chewing gum has been ...