Students develop knowledge of new technology that enables fish oil to be added to food without a fishy taste or smell and design an advertisement to promote an omega-3 enriched food. Purpose To ...
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 ...
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 ...
Different people respond differently to different foods. This is partly because we all have different genes, and our genes can affect the way our bodies deal with food. Because of this ...
High-value nutrition food exports are worth more than $20 billion per year to the New Zealand economy. Many consumers are willing to pay more for foods with health benefits. However, the health ...
We all eat food because it provides the fundamental types of materials required to keep our bodies functioning. These materials can be categorised as: macronutrients – carbohydrates, proteins ...
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 ...
It has been estimated that about 18% of the human body is made up of protein. Like carbohydrates and fats, proteins are made up of the elements carbon (C), hydrogen (H) and oxygen (O) but they ...
In this activity students identify and analyse the information found on existing food labels. Purpose Students are asked to identify and analyse the information found on existing food labels to ...
The nutrigenomics research is being carried out by researchers from the University of Auckland and government-funded research institutes (Crown Research Institutes, or CRIs): Plant & Food ...
Dr John Ingram is a senior research scientist with Plant & Food Research, Auckland. The key goals for the project are the development of foods and food ingredients with optimised levels of ...
What characteristics do people use to tell whether something is fresh? Why is this important when you are making new foods?
The purpose of this animation is to show visually how glucose molecules can be assembled to form simple sugars and large macromolecular carbohydrates such as starch and cellulose. To use this ...
This interactive explains the different cells, microorganisms and molecules involved in the human immune system.
This interactive is a simple version of the human immune response to two different pathogens.