Students carry out experiments with yeast and market research to help them modify an existing recipe for a fermented drink (such as ginger beer) to produce a drink that would appeal to their ...
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 ...
Dietary fibre is the portion of fruits, vegetables, nuts and grains we eat that is resistant to digestion and absorption in the small intestine. However, bacteria that live in the large intestine ...
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 ...
Explore the science and the art of cheesemaking and the development of this ancient biotechnology into a modern industry. Rights: Image licensed through 123RF Limited Cumin gouda Traditional ...
In this activity, students use a simple paper chromatography method to separate and identify the components present in commercially available food colouring. Use the extension ideas to build ...
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 the Futures thinking toolkit to investigate vitamin C and new fruit varieties. By the end of this activity, students should be able to: describe the role vitamin C ...
Dr David Stevenson, a senior scientist with Plant & Food Research, bases his advice for health and wellbeing on what scientists are discovering about cellular components called mitochondria ...
Dr David Stevenson, a senior scientist with Plant & Food Research, explains that recent research into the activity of polyphenolic antioxidants has shown that they have more of a pro-oxidant ...
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 ...
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.
