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At IFST, we are passionate about food science and technology. We want to pass on our enthusiasm and expertise by helping science teachers to deliver engaging and relevant lessons which focus on the science of food. We are always looking to improve and refine our Love Food Love Science resources to make sure we provide teachers with resources which have genuine practical application in the classroom. We would love to hear from you about how we could improve and develop Love Food Love Science.
British Nutrition Foundation Food Education Hub
The British Nutrition Foundation Food Education Hub was set up to help teachers and parents educate their children during the Covid-19 Pandemic.
Carbohydrates
What are carbohydrates?
Carbohydrates: caramelisation
Caramelisation occurs by heating sugars at a high temperature to remove water. This produces a brown colour and a nutty flavour.
Carbohydrates: dextrinization
Dextrinization is the process involved when starchy foods go brown by dry heat (without water).
Carbohydrates: gelatinisation
Gelatinisation: thickening a liquid (sauce) by heating starch.
Chromatography Experiment
Separation of colours using paper chromatography