These cre8ate maths materials have been designed to teach mathematics at Key Stage Three, but can be used at Key Stage Two and Key Stage Four, in the context of food and drink. The resources include Boxes and Bottles, Going Bananas, Minimise or Supersize, Packaging and What’s In Your Bowl? The activities provide an...

This book looks at several aspects of food and microbes: * The microscope * Fungi * Bacteria * Using microbes * Damage to our food * Stopping food damage * Milk * Food preservation * Microbes in the kitchen Food and Microbes was one of the Science at Work series. All the booklets in the series were highly...

These resources cover themes of food sustainability and security. Included are technical briefs which focus on low cost approaches related to food production and preservation. Technical briefs are documents produced by Practical Action which are freely...

These videos look at how farmers in the developing world grow and transport their food, focusing on the introduction of new technologies.

Gravity goods ropeway in Nepal: A description of how a gravity goods ropeway is used to transport tomatoes down a mountainside.

Colourful posters from the ...

This resource can be used to demonstrate an understanding of the role of food colourings in products. Activities include an extraction of the food colours used in sweets and then a separation of these colours using chromatography. A final task involves investigating how acid and alkali levels affect both natural...

In this lesson students learn about the physical, chemical and bacterial contamination of food at different stages of processing and production. They also learn about positive micro bacterial changes, such as in the production of yoghurt and some cheeses, and the conditions in which micro-organisms survive and...

The everyday context of food serves as a vehicle for engaging learners in exploring the mathematical ideas of ratios, percentages, fractions, and pie charts which are useful in their vocational areas. Students are asked to agree the main food groups that might be suitable for a healthy diet and then represent the...

From Practical Action, in this activity students design and make a product using local and/or organic ingredients. They will also gain knowledge and understanding of the design and make process, write a design specification and produce a step-by-step plan for making a product. Further resources are available from...

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...

In this lesson students learn about the 4 Cs of food hygiene: cleaning, cooking, chilling and cross contamination. They consider the importance of personal hygiene and the special care needed when handling and cooking meat as well as the impact of temperature on the multiplication of bacteria.  

These technical briefs look at how to store and preserve food in a number of different ways. This is a vital part of food security and enables farmers to provide nutritious food for a longer period to feed their families and to provide an income.

Technical briefs are documents produced by Practical Action...

This resource supports teachers to deliver the Food Provenance unit within the Food Preparation and Nutrition GCSE. The material is suitable for all awarding body requirements and is presented in a Power Point presentation and student activity sheet.

The resource looks at the meaning of food provenance, and...

This activity is based around video clips of the Swanscombe Tigers youth football team training and preparing for a game. There are three activities: • Pre-Match training which features several video clips showing players carrying out different football-related training tasks. Based on the players’ performances,...

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