Position: Senior research scientist, Plant & Food Research. Field: Phytochemical antioxidants. David was born in England and attended Wallington High School, near London, where he discovered ...
Position: University student, Field: Food biochemistry, Place of work: University of Otago Sam is studying how consumers respond to food. He is particularly interested in how people assess ...
We all eat food because it provides the fundamental types of materials required to keep our bodies functioning. These materials can be categorised as: macronutrients – carbohydrates, proteins ...
In this activity, students listen to AgResearch’s Dr Matthew Barnett, the singing scientist, performing his latest YouTube release called I love fibre. Students then answer sets of questions and ...
In this activity, students use the Futures thinking toolkit to investigate vitamin C and new fruit varieties. By the end of this activity, students should be able to: describe the role vitamin C ...
In this activity, students add fish oil to ice cream and carry out sensory testing to identify the effect on taste and smell. Purpose This activity will allow students to appreciate that adding ...
Alzheimer’s disease is an irreversible, progressive brain disorder that slowly destroys memory and thinking skills and eventually even the ability to carry out the simplest tasks. In this online ...
Students develop knowledge of new technology that enables fish oil to be added to food without a fishy taste or smell and design an advertisement to promote an omega-3 enriched food. Purpose To ...
Students carry out experiments with yeast and market research to help them modify an existing recipe for a fermented drink (such as ginger beer) to produce a drink that would appeal to their ...
A Year 8 class developed recipes for fermented drinks by adapting traditional recipes and taking into account consumer surveys and optimum growing conditions of yeast. Purpose This class case ...
Plant & Food Research’s Dr David Stevenson explains what free radicals are and how they are produced. He outlines the role of cellular structures called mitochondria in the production of free ...
Sam Heenan has always been passionate about food, and he is now discovering the science underlying the food that consumers like and dislike. What is Sam’s favourite aspect of his PhD
Dr David Stevenson, a senior scientist with Plant & Food Research, defines the term phytochemical and explains some of the actions a class of phytochemicals called polyphenols have within the ...
Select here for the best view of this interactive timeline. It combines the Rongomai School healthy homes investigation with the nature of science.
This interactive explains the first steps in the process of making traditional Gouda cheese. Find out more about the final steps in the cheese making process in this related interactive.
This interactive explains the final processes involved in making traditional Gouda cheese. Find out more about the initial steps in the cheese making process in this related interactive.
