Classroom Activities

This table summarises the range of activities you can download to use when learning about food additives and related topics. More details are available using the links in the table, or from a summary table of pupil activities (MS Word document - opens in new window)

Classroom Activities
Food Type Activity Description
Introduction to food additives Uses activities based around food labels to identify ingredients and additives in a wide variety of foods
Acidulants Looks at pH and the reactions between acids and alkalis through making dumplings, sherbert and scones
Anti-caking agents Investigations which look at the properties of anti-caking agents in enabling powders to flow freely
Antioxidants An enzyme-catalysed oxidation is investigated. The structure and oxidation of saturated and unsaturated fats are described.This section contains height-to-weight charts
Colours Natural colours are extracted from vegetables and the effect of pH on them is investigated.Food colours are extracted from jelly babies and used for chromatography
Emulsifiers Investigates the effects of emulsifiers in enabling the mixing of vinegar and oil. Egg yolk is used as an example of a stabiliser
Flavour Vanilla flavours are used to make milky drinks and these are then judged in a taste test
Gelling agents Investigates how the amount of ingredients such as pectin and sugar effect the formation of a gel (jam)
Preservatives Explores the conditions needed for microbial growth. Looks at how different preservatives, and methods of food preservation, can prevent microbial growth and food spoilage
Sweeteners Introduces students to diabetes mellitus and the control of blood glucose levels before looking at artificial sweeteners

To download teacher and students notes you will need the Adobe Reader. If you do not have this installed on your computer, click on the link below. This will open a new window at the Adobe web site, where the free reader is available for download.

Download Adobe Acrobat Reader Open Adobe Web Site