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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.

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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?

Protein: foam formation

A foam forms when small bubbles of gas are trapped in a solid or liquid.

Protein: gluten formation

Wheat and other related grains (including barley and rye) contain a mixture of two proteins glutenin and gliadin.  When flour made from grinding these grains is mixed with water the two proteins combine to form gluten. Without water, gluten is not formed.

Protein: Stability of Egg White Foams Experiment

What can you add to egg white to make a more stable foam?

Raising agents: biological (fermentation)

How can fungus blow up a balloon?

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