Position: Senior research scientist Field: Functional foods Organisation: Mood Food Team, Food Innovation – Food and Wellness Group, Plant & Food Research Dr Arjan Scheepens moved from The ...
In New Zealand, researchers have been exploring the potential health benefits of functional foods for several years. Anti-anxiety beverages Dr Arjan Scheepens, a neuroscientist from Plant & ...
Phytochemicals are naturally occurring, biologically active chemical compounds in plants. The prefix ‘phyto’ is from a Greek word meaning plant. The presence of certain types of phytochemicals in ...
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 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 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 ...
In this unit, students investigate trends and drivers and what may be possible and preferable attributes for new fruit varieties in the future. Purpose To understand the influences currently ...
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 ...
Our bodies have a defence system against pathogens that make us sick. This defence system is made up of cells, tissues and organs that work together to protect us. It is known as the immune ...
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 ...
Polyphenols present in plants we eat are toxic in large amounts, but in small amounts, they are beneficial. Plant & Food Research’s Dr David Stevenson explains this apparent contradiction ...
Fish oil can be microencapsulated and added to foods without making them taste or smell fishy. In this animated video you can see how the fish oil is microencapsulated.
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.
