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Phytochemicals

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 ...

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ARTICLE

Cheesemaking – introduction

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 ...

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ARTICLE

The science of cheese

Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life. Cheesemaking is one of the ...

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ACTIVITY

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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ACTIVITY

Iron content of foods

In this activity, students qualitatively analyse common foods such as breakfast cereals, parsley and raisins for the presence of the micronutrient iron, which involves a colorimetric comparison ...

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ACTIVITY

Food colouring

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 ...

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CITIZEN SCIENCE PROJECT

Global Earth Challenge

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 ...

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CITIZEN SCIENCE PROJECT

Wild Sourdough

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 ...

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CITIZEN SCIENCE PROJECT

ClimateViz

This citizen science project wants your assistance to extract information from various climate scientific graphics to help combat misinformation and support scientific communication. Using this ...

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TEACHER PLD

Biocontrol in action – unit plan

Students carry out a practical investigation to help AgResearch scientists monitor the spread of Microctonus aethiopoides (a tiny wasp) and its success as a biocontrol agent for clover root ...

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TEACHER PLD

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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TEACHER PLD

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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Explore related videos

VIDEO

Breeding plants resilient to climate change

Professor Andrew Allan, Principal Scientist at Plant & Food Research, explains why warming temperatures pose a risk for the horticulture industry and why we need new techniques to breed ...

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VIDEO

What is a null segregant?

This Plant & Food Research video explains how null segregants are bred. Modern breeding technologies are able to insert new DNA into a plant to create a desirable trait. Growers then use ...

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VIDEO

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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Explore related interactives

INTERACTIVE

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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INTERACTIVE

Making cheese - the final steps

This interactive explains the final processes involved in making traditional Gouda cheese. Click on the labels for more information. Find out more about the initial steps in the cheese making ...

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INTERACTIVE

Quality control in cheesemaking

In this interactive Miel Meyer explains some of the processes for managing cheese quality in making traditional Gouda cheese. Click on the labels to watch the videos and for more information ...

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