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 ...
READ MOREStudents 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 ...
READ MORETransfer, in the context of learning, is “the ability to extend what one has learned in one context to new contexts” (Darling-Hammond & Austin, 2003, p. 190). Opportunities to try out new ...
READ MOREPlant & 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 ...
READ MOREFood technologists are developing new taewa products that will increase the value and demand for taewa crops. Identifying opportunities requires innovators who constantly think of new ideas and ...
READ MOREDr Nick Roskruge worked in the horticulture industry for many years before doing university study. His current work aims to improve the horticulture industry and provide new opportunities for New ...
READ MOREGreen-lipped mussels are New Zealand’s major aquaculture species. In this interactive, Professor Andrew Jeffs (Leigh Marine Laboratory) describes the key stages in farming green-lipped mussels ...
READ MOREGreen-lipped mussels are New Zealand’s major aquaculture species. In this interactive, Professor Andrew Jeffs (Leigh Marine Laboratory) discusses some of the challenges faced by New Zealand’s ...
READ MOREThis interactive explains the first steps in the process of making traditional Gouda cheese.Click on the labels to watch the videos and for more information. Find out more about the final steps ...
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