Food A Fact Of Life

14 - 16 Years
Food science
Functional and chemical properties of food

This area provides resources on fats, carbohydrates, proteins, raising agents, colloidal systems, heat transfer and food functions.

Fats, carbohydrates and proteins

14 - 16 YR

Functional properties of food overview

A presentation looking at functional properties overview.

pptx

14 - 16 YR

Functional properties of food overview worksheet

A worksheet looking at functional properties overview.

docx

14 - 16 YR

Carbohydrates and their functional properties in food products

A presentation looking at carbohydrate.

pptx

14 - 16 YR

Carbohydrates and their functional properties in food products worksheet

A worksheet looking at carbohydrate.

docx

14 - 16 YR

Proteins and their functional properties in food products

A presentation looking at protein in food.

pptx

14 - 16 YR

Proteins and their functional properties in food products worksheet

A worksheet looking at protein in food.

docx

14 - 16 YR

Fats and their functional properties in food products

A presentation looking at fat in food.

pptx

14 - 16 YR

Fats and their functional properties in food products worksheet

A worksheet looking at fat in food.

docx

Raising agents and colloidal systems

14 - 16 YR

Functions of colloidal systems in food products

A presentation looking at colloidal systems.

pptx

14 - 16 YR

Functions of colloidal systems in food products worksheet

A worksheet looking at colloidal systems.

docx

14 - 16 YR

Raising agents

A presentation looking at raising agents.

pptx

14 - 16 YR

Raising agents worksheet

A worksheet looking at raising agents.

docx

Heat transfer and its effects on food

14 - 16 YR

The effects of cooking

A presentation looking at the effects of cooking.

pptx

14 - 16 YR

The effects of cooking worksheet

A worksheet looking at the effects of cooking.

docx

14 - 16 YR

Heat transfer (exchange)

A presentation looking at heat transfer.

pptx

14 - 16 YR

Heat transfer (exchange) worksheet

A worksheet looking at heat transfer.

docx

Food functions

14 - 16 YR

Aerate

An information sheet looking at aeration.

docx

14 - 16 YR

Bind

An information sheet looking at binding.

docx

14 - 16 YR

Bulk

An information sheet looking at bulking.

docx

14 - 16 YR

Glaze

An information sheet looking at glazing.

docx

14 - 16 YR

Set

An information sheet looking at setting.

docx

14 - 16 YR

Thicken

An information sheet looking at thickening.

docx

Experiments

multi-yr

Enzymic browning

A worksheet looking at enzymic browning.

docx

multi-yr

Caramelisation

A worksheet looking at caramelisation.

docx

multi-yr

Emulsions

A worksheet looking at emulsions.

docx

multi-yr

Fat aeration

A worksheet looking at fat aeration.

docx

multi-yr

Shortening

A worksheet looking at shortening.

docx

multi-yr

Acid denaturing

A worksheet looking at acid denaturing.

docx

multi-yr

Coagulation

A worksheet looking at coagulation.

docx

multi-yr

Enzymes and gels

A worksheet looking at enzymes and gels.

docx

multi-yr

The Maillard reaction

A worksheet looking at the Maillard reaction.

docx

multi-yr

Protein foams

A worksheet looking at protein foams.

docx

multi-yr

Biological raising agents

A worksheet looking at biological raising agents.

docx

multi-yr

Chemical raising agents

A worksheet looking at chemical raising agents.

docx

multi-yr

Gluten formation

A worksheet looking at gluten formation.

docx

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