High-value nutrition food exports are worth more than $20 billion per year to the New Zealand economy. Many consumers are willing to pay more for foods with health benefits. However, the health ...
Different people respond differently to different foods. This is partly because we all have different genes, and our genes can affect the way our bodies deal with food. Because of this ...
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 ...
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 ...
In this online citizen science (OCS) project, participants analyse electron microscope images taken of a range of biological samples, helping scientists better understand cancer, infectious ...
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 ...
Winter is coming!! And so are coughs, colds and other nasty lurgies. What is going on in our bodies? How do we get sick? How do our bodies fight these bugs? In this online PD session recorded on ...
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 ...
Dr John Ingram is a senior research scientist with Plant & Food Research, Auckland. The key goals for the project are the development of foods and food ingredients with optimised levels of ...
What characteristics do people use to tell whether something is fresh? Why is this important when you are making new foods?
The nutrigenomics research is being carried out by researchers from the University of Auckland and government-funded research institutes (Crown Research Institutes, or CRIs): Plant & Food ...
This interactive explains the different cells, microorganisms and molecules involved in the human immune system.
This interactive is a simple version of the human immune response to two different pathogens.
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.
