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 ...
We all eat food because it provides the fundamental types of materials required to keep our bodies functioning. These materials can be categorised as: macronutrients – carbohydrates, proteins ...
Do you plan ahead and take morning tea and lunch to school? Or do you smell the hot chips at lunchtime and grab some of those? Maybe you have both your own lunch and the hot chips? What is it ...
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 ...
In this activity, students add fish oil to ice cream and carry out sensory testing to identify the effect on taste and smell. Purpose This activity will allow students to appreciate that adding ...
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 ...
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 ...
Alzheimer’s disease is an irreversible, progressive brain disorder that slowly destroys memory and thinking skills and eventually even the ability to carry out the simplest tasks. In this online ...
Students develop knowledge of new technology that enables fish oil to be added to food without a fishy taste or smell and design an advertisement to promote an omega-3 enriched food. Purpose To ...
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 ...
A year 8 class developed recipes for fermented drinks by adapting traditional recipes and taking into account consumer surveys and optimum growing conditions of yeast. Purpose This class case ...
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 ...
Polyphenols present in plants we eat are toxic in large amounts, but in small amounts, they are beneficial. Plant & Food Research’s Dr David Stevenson explains this apparent contradiction ...
Dr John Ingram is a senior research scientist with Plant & Food Research, Auckland. The key goals for the project are the development of foods and food ingredients with optimised levels of ...
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.
