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 ...
A number of scientific studies have shown that high consumption of fruits and vegetables correlates with good health and lower incidence of diseases like cancer and cardiovascular disease It has ...
What happens when you chew? How can chewing affect how quickly energy is released from different foods? What happens when you chew? Chewing breaks foods into smaller pieces so they can be ...
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 activity, students quantitatively analyse carrot and banana for moisture content and total solids using and comparing two drying methods. By the end of this activity, students should be ...
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 ...
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 ...
Making a machine that can chew like a human was a challenge for the Lifestyle Foods programme. Researchers at Plant & Food Research worked with students of robotics and engineering at Massey ...
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.
