Plant & Food Research is the New Zealand Crown research institute responsible for the research and development that adds value to vegetable, fruit, crop and food products. Their research ...
Both human and laboratory-based tests are used to measure how quickly energy is released from a food. Carbohydrates for energy Carbohydrates are the most common source of energy in our diet. They ...
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 ...
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 ...
Genetic modification has been used in Aotearoa New Zealand since the 1970s. It is used in research laboratories and in contained field tests, in some medicines and medical research and as part of ...
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 ...
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 ...
RNA interference (RNAi) is a biological process in which RNA inhibits gene expression. It is a natural process in cells. As a biotechnology tool, RNA interference ‘silences’ a gene by using a ...
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 ...
This unit plan guides students to design a working model of part of the human digestive system that can be built in the classroom. Purpose Design a model of the mechanical, chemical and ...
What can 3D microscopy and chromatography techniques tell you about starch? And how can this knowledge help design the perfect snack bar?
Using vegetable materials to make new foods like healthy snack bars can lead to unwanted colours, tastes or smells. How are scientists at Plant & Food Research tackling these problems?
Some fibres in vegetable material can cause farting. What are the two ways that scientists at Plant & Food Research are using to remove these fart factors? Do you think scientists should ...
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 ...
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 ...
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 ...
