Your Opinion Counts
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.
KS4 Design and Technology
Learn how to be creative in planning, designing and be a problem solver in science.
KS4 Physics
Learn about the behaviours of objects and foces based on experiments and mathematical measurements.
KS4 Working Scientifically
Learning how to work with different types of inquiry and how to develop this within and outside of the classroom.
Protein
What is protein?
Protein: acid denaturation
How can you “cook” fish without heating it?
Protein: coagulation
Coagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids. Enzymes may also cause protein coagulation e.g. cheese making.
Protein: Effects of ageing on eggs experiments
How does ageing effect the scientific properties of an egg?