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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

Water content of foods

In this activity, students quantitatively analyse carrot and banana for moisture content and total solids using and comparing two drying methods. By the end of this activity, students should be ...

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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

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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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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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

Cheese: a molecular view

This animated video shows how the molecular structure of milk changes at various stages of cheese making.

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VIDEO

Milk source and cheese quality

The quality and freshness of milk used to make cheese directly correlates to the quality of the final product. Here, Miel Meyer, the General Manager and Cheesemaker at Meyer Gouda Cheese ...

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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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