Fruit enzyme uses

https://www.sciencelearn.org.nz/resources/1944-fruit-enzyme-uses
Enzymes extracted from fruits like papaya, pineapple, kiwifruit and fig have uses as medicines ...

Creating different cheese characteristics

https://www.sciencelearn.org.nz/resources/829-creating-different-cheese-characteristics
Cheese comes in numerous varieties of different styles, textures and flavours, but it’s all ...

Unlocking the energy in foods

https://www.sciencelearn.org.nz/resources/1833-unlocking-the-energy-in-foods
The foods we eat supply the energy needed by the body to drive its complex chemical, mechanical ...

The science of cheese

https://www.sciencelearn.org.nz/resources/827-the-science-of-cheese
Cheesemaking is the controlled process of removing water from milk. This process concentrates ...

Economic impacts of GM crops

https://www.sciencelearn.org.nz/resources/2180-economic-impacts-of-gm-crops
Can farmers make a profit from growing genetically modified (GM) food crops? Economic modelling ...

Breeding red-fleshed apples – introduction

https://www.sciencelearn.org.nz/resources/839-breeding-red-fleshed-apples-introduction
Find out how and why a red-fleshed apple variety is being bred in New Zealand, and discover how ...

Sensing food

https://www.sciencelearn.org.nz/resources/1858-sensing-food
An instant impression is made with the first bite of a new food or taste of drink. Sensory ...

Phytochemicals

https://www.sciencelearn.org.nz/resources/538-phytochemicals
Phytochemicals are naturally occurring, biologically active chemical compounds in plants. The ...

Genes and lactose intolerance

https://www.sciencelearn.org.nz/resources/2016-genes-and-lactose-intolerance
In New Zealand, we drink a lot of milk, so you might be surprised to learn that most adults in ...

A genetic test for lactose intolerance

https://www.sciencelearn.org.nz/resources/2017-a-genetic-test-for-lactose-intolerance
A genetic test for lactose intolerance has been devised by researchers at the Canterbury Health ...

Taewa (Māori potatoes)

https://www.sciencelearn.org.nz/resources/781-taewa-maori-potatoes
Taewa are traditional potato varieties grown by early Māori settlers in New Zealand. Find out ...

Food function and structure – introduction

https://www.sciencelearn.org.nz/resources/528-food-function-and-structure-introduction
We all eat food because it provides the fundamental types of materials required to keep our ...

GM food and New Zealand consumers

https://www.sciencelearn.org.nz/resources/2179-gm-food-and-new-zealand-consumers
What is the response of New Zealand consumers to genetically modified (GM) foods? Will they pay ...

A1 or A2 milk?

https://www.sciencelearn.org.nz/resources/2042-a1-or-a2-milk
Cows' milk contains a protein called beta casein, which comes in several forms depending on the ...

Dietary fibre

https://www.sciencelearn.org.nz/resources/536-dietary-fibre
Dietary fibre is the portion of fruits, vegetables, nuts and grains we eat that is resistant to ...

Testing for the casein gene

https://www.sciencelearn.org.nz/resources/2043-testing-for-the-casein-gene
The type of beta-casein protein in cows' milk is of increasing interest, and knowing which one ...

Food poisoning

https://www.sciencelearn.org.nz/resources/371-food-poisoning
The food we eat can poison us. There are over 200 known diseases that can be transmitted by ...

Manufacturing Gouda cheese

https://www.sciencelearn.org.nz/resources/828-manufacturing-gouda-cheese
Gouda is a semi-hard Dutch cheese. A Hamilton-based artisan cheese factory makes traditional ...

The chemistry of croissants

https://www.sciencelearn.org.nz/resources/1946-the-chemistry-of-croissants
Breads and pastries that you make at home never taste the same as the ones you buy from a shop ...

A comparison of home-made marinades

https://www.sciencelearn.org.nz/resources/1950-a-comparison-of-home-made-marinades
In this experiment, students measure and compare the protein-digesting activity of five fruits ...

Treating lactose intolerance

https://www.sciencelearn.org.nz/resources/2015-treating-lactose-intolerance
Imagine if you felt ill every time you drank milk. People who are lactose intolerant have ...

Cheesemaking – introduction

https://www.sciencelearn.org.nz/resources/826-cheesemaking-introduction
Explore the science and the art of cheesemaking and the development of this ancient ...

Ethics and genetically modified foods – case study

https://www.sciencelearn.org.nz/resources/2227-ethics-and-genetically-modified-foods-case-study
This class case study provides an example of introducing ethical thinking into the classroom to ...

Ion exchange chromatography

https://www.sciencelearn.org.nz/resources/2046-ion-exchange-chromatography
Ion exchange chromatography is a technique used to separate molecules according to their ...
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