From the Chilled Food Association, this resource helps children to think about hygiene and in particular the importance of washing hands. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and...

In this resource, aimed at primary level, children think about seasonal produce and the long distances travelled by foods so that we can have a full choice of fruit and vegetables all year round. Providing ideas for classroom activities the resource links to work on the environment, plants, seasons and world...

This activity, aimed at primary level, gives children the opportunity to discuss ways in which food miles and carbon footprint may be reduced. Linked to work on sustainability and improving the environment, children consider how far different types of food have...

Published by the Wellcome Trust, the 'Big Picture' explores issues around biology and medicine.

This issue of the Big Picture, from the Wellcome Trust, looks at the role that food plays not only in human physiology but also in the individual's lives. Food is about so much more than sustenance. Food choice...

Work done in this Nuffield 13 - 16 module followed from the unit called ‘Atoms and molecules’. This B unit provided enough material for six double periods in the third year of secondary school (year nine). The teachers’ guide included 10 worksheets to supplement the...

Aimed at Key Stages One and Two, the ten activities in this pack relate to food science. They look at the topics of keeping healthy, a balanced diet, digestion, teeth and eating, solids, liquids and gases and irreversible reactions. Designed to demonstrate key ideas and concepts and to spark an interest in science...

A Year Ten module from the Salters’ double award science course. A text activity on world food supplies introduces a series of experiments on photosynthesis and the role of chlorophyll. Experiments on the effects of nutrient deficiency leads to consideration of the use...

This teaching resource examines the role of science and technology in preserving food as an important part of global food security. It considers the scale of food spoilage across the globe and the consequences of this for people and their diets. Students investigate simple ways of preserving food relating their...

What is the perfect curve of a ball’s trajectory, what must the ideal turf be like, and...

This resource suggests a number of investigations into bee behaviour which can be used to:

• develop an understanding of the interdependence of organisms in an ecosystem, including food webs and insect pollinated crops
• consider the importance of insect pollination in human food security
...

Produced by The Centre for Industry Education Collaboration (CIEC), this activity engages students to consider the responsible use of chemicals and an analysis of the impact of a product through all the stages in its life. In this context, students attempt an analysis for different de-icers that might be used on...

Fruit juice companies use a variety of different treatments and enzymes to maximise their yield. In this experiment students will investigate the effectiveness of these different enzymes.

The enzymes used are designed...

Produced by Science & Plants for Schools (SAPS), in this investigation, students look at the effectiveness of enzymes used in the commercial production of fruit juices.

Fruit juice companies use enzymes to break down the cells walls within the fruits and release the liquids and the sugars which make up...