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Science and Technology Facilities Council - UKRI
Seeing Science: Food
In this resource from STFC, students investigate the cutting edge research techniques which are being applied to food science. Powerful x-rays, produced in a particle accelerator known as a synchrotron, are being used to discover what happens at an atomic level when chocolate is made and what changes take place as the chocolate cools. The discoveries are used to 'iron out' production line problems.
Microbes fluoresce under ultra violet light, which is also produced by a synchrotron. Microbe growth is being studied with the aim of producing safer food.
Three lessons in this section allow students to emulate the work of scientists in these two areas.
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Key Stage Three: Champion Chocolate
In this activity students learn how scientists, using experimental evidence have helped Cadbury's improve their chocolate. Curriculum links include change of state, crystals, particle theory and temperature. Video clips of the cooling stage in chocolate manufacture and research at the Daresbury Laboratory set the...
Key Stage Three: Keeping Food Safe
These two lessons, from the Science and Technology Facilities Council (STFC)'s Seeing Science, are designed to teach pupils about food preservation techniques and the growth of microbes. Students investigate food preservation techniques and predict the rate of microbe growth under different conditions of...
| Subject(s) | Biology, Working scientifically, Science |
|---|---|
| Age | 11-14 |
| Published | 2000 - 2009 |
| Published by | 
Submitted by codeenigma-prod... on
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| Collections | |
| Direct URL | https://www.stem.org.uk/cx5a6 |
