Food For Thought

 He Kai mā te Hinengaro

“Everything in food is science. The only subjective part is when you eat it!” – Alton Brown.

Each ingredient in a product formula or recipe adds different functionally. Adding or removing an ingredient can alter the structure, texture, colour and taste of food. Why do jellies wobble? What is curdled milk? Is popcorn really a seed? Why does heat make corn kernels pop? What is gluten? What does it look like? What does it feel like? What is the difference between baking powder and baking soda? How do you add or remove moisture from food? The activities in this kit allow students to explore the answers to these, and many more questions in a hands-on engaging way. Lots of mess, but lots of fun too!!


Book now button


Once you have booked a Resource Kit, you can download the Teachers Manual which is found under the Teachers navigation tab.

Sponsored by