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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

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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ARTICLE

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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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

Iodised salt

In this activity, students test a variety of commercially available table salts for the presence of iodine – a micronutrient essential for health and wellbeing. By the end of this activity ...

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ACTIVITY

RNAi – making science-informed responses

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 ...

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CITIZEN SCIENCE PROJECT

Myrtle Rust Reporter

Myrtle rust is a serious biosecurity threat, and help is needed to monitor its spread. This citizen science project aims to gather information on the location, hosts and intensity of this fungal ...

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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

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

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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TEACHER PLD

RNA interference – a context for learning

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 ...

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TEACHER PLD

Developing future apple varieties – unit plan

In this unit, students investigate trends and drivers and what may be possible and preferable attributes for new fruit varieties in the future. Purpose To understand the influences currently ...

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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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VIDEO

Phytochemicals – plants’ chemical treasure trove

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 ...

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VIDEO

Identifying opportunities for taewa

Food 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 ...

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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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