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 & ...
In this activity, students test and compare the firmness of different apple varieties using an instrumental method adapted for the classroom. The activity forms part of the unit plan Developing ...
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 ...
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 ...
Red-fleshed apples may be healthier than white-fleshed ones. This is because anthocyanins (the plant antioxidants that give apple flesh and skin its colour) are present in large amounts in ...
The quality and freshness of milk used to make cheese directly correlates to the quality of the final product. Here, Miel Meyer, the General Manager and Cheesemaker at Meyer Gouda Cheese ...
Richard Volz of Plant & Food Research explains the key steps in breeding a new apple cultivar. He describes ‘modified backcrossing’ – the breeding strategy that’s used to introduce a simply ...
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.
