Plant & Food Research is the New Zealand Crown research institute responsible for the research and development that adds value to vegetable, fruit, crop and food products. Their research ...
Both human and laboratory-based tests are used to measure how quickly energy is released from a food. Carbohydrates for energy Carbohydrates are the most common source of energy in our diet. They ...
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 a simple paper chromatography method to separate and identify the components present in commercially available food colouring. By the end of this activity, students ...
In this activity, students qualitatively analyse common foods such as breakfast cereals, parsley and raisins for the presence of the micronutrient iron, which involves a colorimetric comparison ...
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 ...
This unit plan guides students to design a working model of part of the human digestive system that can be built in the classroom. Purpose Design a model of the mechanical, chemical and ...
Students develop knowledge of prototype taewa products and design a label that reflects the cultural value and specified market for the product. Purpose Understand the attributes and benefits of ...
What can 3D microscopy and chromatography techniques tell you about starch? And how can this knowledge help design the perfect snack bar?
Using vegetable materials to make new foods like healthy snack bars can lead to unwanted colours, tastes or smells. How are scientists at Plant & Food Research tackling these problems?
Some fibres in vegetable material can cause farting. What are the two ways that scientists at Plant & Food Research are using to remove these fart factors? Do you think scientists should ...
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.
This interactive shows some processes for managing cheese quality in traditional Gouda cheese production.
