Food Mid KS3 Y8 Technology in Society - The Appliance of Science

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Curriculum and Lesson Planning Design for society Food Preparation and Nutrition Planning Research KS3 Secondary

Students will investigate new and emerging technologies used in the production of food including an understanding of the key terms associated with molecular biology. They will understand that food can be altered to look and taste differently and how it might be presented. The work of a number of inventive chefs is featured.

Key Learning

  • Investigating Molecular Gastronomy, key terms and techniques used by chefs in industry to create new taste and textures

Content

Each resource pack comprises:

  • Unit of work
  • PowerPoint presentations
  • Self assessment worksheets
  • Homework sheets
  • Support resources

Units can be purchased as individual items or as sets across early, mid or late KS3, or as a full set covering the whole of KS3.

Allergy safety: Before using this activity, check your school’s allergy safety policy and the needs of the pupils taking part. Food ingredients and previously used food packaging may contain allergens or food residue. Check and clean materials as appropriate and use new or non-food packaging where a suitable alternative is needed. Adapt the activity for any pupil with an allergy and follow their individual healthcare plan.