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 ...
The food we eat can poison us. There are over 200 known diseases that can be transmitted by food. Bacteria or viruses are the main cause of food poisoning. Food poisoning is usually the result of ...
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 investigate a range of cheeses to identify their characteristics and determine how these different characteristics are created. Purpose This activity will enable ...
In this activity, students learn how to identify potential safety hazards in a cheesemaking process. They learn how these can be minimised or eliminated to prevent contamination by foreign ...
In this activity, students investigate how variations in processing cheese curd impact on the final cheese characteristics. As an extension, students learn how these cheese characteristics relate ...
Capture wild microbes and turn them into bread – for science! This is a project you could do with your students in the classroom or they can do at home. Microbes are found in every environment on ...
Be part of a worldwide movement and use Global Earth Challenge to submit or classify photos to help our planet’s environment and human health. Global Earth Challenge is a citizen science campaign ...
Myrtle rust is a serious biosecurity threat, and help is needed to monitor its spread. This citizen science project aims to gather information on the location, hosts and intensity of this fungal ...
In this recorded professional learning session, Greta Dromgool talks with Dr Kristin Dyet about her role at New Zealand’s Institute of Environmental Science & Research (ESR). Kristin shares ...
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 ...
Plant & Food Research’s Dr David Stevenson explains what free radicals are and how they are produced. He outlines the role of cellular structures called mitochondria in the production of free ...
This animated video shows how the molecular structure of milk changes at various stages of cheese making.
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 ...
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.
