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Dr David Stevenson

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 ...

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Dr Arjan Scheepens

Position: Senior research scientist Field: Functional foods Organisation: Mood Food Team, Food Innovation – Food and Wellness Group, Plant & Food Research Dr Arjan Scheepens moved from The ...

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New Zealand’s National Science Challenges

As New Zealanders looking to the future, we are faced with many opportunities – and challenges. These include improving the health of all our people, advancing our economic growth, protecting our ...

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Inside a cell

In this activity, students learn about the contents of a cell. They explore some of the main organelles within a cell using the analogy of a school, an online interactive and/or by making ...

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I love fibre

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 ...

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Testing the degradability of potato plates

In this activity, students compare the rate of degradation of disposable plates using three different disposal methods. Purpose To experiment with a range of disposable plates made from different ...

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Fighting infection, the immune system – unit plan

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 ...

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Design a label for a taewa product – unit plan

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 ...

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Adapting SLH activities: providing another context

Transfer, 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 ...

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Free radicals and antioxidants

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 ...

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Ensuring a quality product

It takes a long time to breed a new apple cultivar and develop all the attributes to a high enough standard to be successful in the market. It’s also crucial that a new variety is commercially ...

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A career in consumer and sensory science

Christina Bava works in the consumer and sensory science team at Plant & Food Research in Mt Albert. Here, she describes a variety of aspects of her work that she finds really rewarding. ...

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How mussels are farmed in New Zealand

Green-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 ...

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Challenges in mussel farming

Green-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 ...

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Making cheese - first steps

This 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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