Sale!
  • Resource Overview

    Skill up your students on Food Additives!

    Food Additives are a complex topic. Help your students understand them with this detailed PowerPoint and student worksheet.

    Enjoy the teacher instructions that accompany this task with suggestions for class collaboration to enable student engagement. Students can create a summary table of the food additives and categories as well as some reflection questions. There is an opportunity for students to attempt a ‘brain stretch’ extended response if desired.

    Pack includes:

    • 16 Slides ‘The Role of Food Additives’ PowerPoint Presentation
    • 5 page Student Worksheet
    • Teacher Instructions and Suggestions

    This resource can be differentiated at the discretion of the classroom teacher based on the needs of students.

     

  • Curriculum


    Relevant to:

    NSW Food Technology Years 7-10 Syllabus 2019

    Food Product Development

    • investigate the role of food additives in food processing

     

    NSW Food Technology Stage 6 Syllabus

    Food Manufacture

    Students Learn about

    • role of food additives in the manufacturing process

     

    Western Australia Year 12 Syllabus Food Science and Technology

    Unit 4 – The future of food

    Properties of food

    • factors that impact on the properties of food

    – additives – thickeners, anti-caking agents, humectants, colourings and flavourings,

    preservatives, and artificial sweeteners

    QLD Food & Nutrition 2019 General Senior Syllabus

    Relevant to these dot points

    • reviewing the food processing techniques used to control the accessibility and the consumability of food sources, including: application of cold by chilling, freezing, freeze-drying; application of heat by blanching, boiling, braising; evaporation; pasteurisation; canning/bottling; ultra-high temperature (UHT); dehydration; change of pH through the addition of acid and alkali; and additives, e.g. salt, antioxidants
    • explaining the cooking and processing techniques used to improve the palatability of protein-based foods, including: canning; dehydration; change of pH through the addition of acid and alkali; additives, e.g. salt, antioxidants; physical manipulation, e.g. tenderisation, aeration; and application of heat, e.g. grilling, roasting, poaching, braising and frying

    VCE Food Studies Syllabus

    Unit 2 Food Makers

    • the structure and purpose of the Food Standards Code, including use of food additives and food labelling regulations

     

The Role of Food Additives

Units Sold: 1

Units Sold: 1
Clear
-
+
Skill up your students on Food Additives! Food Additives are a complex topic. Help your students understand them with this detailed PowerPoint and student worksheet. Enjoy the teacher instructions that accompany this task with suggestions for class collaboration to enable student engagement. Students can create a summary table of the…

SKU:

583fea57b3ac
Choose User Licence

,

Digital or Physical

Formats Included

,

Product Type

Resource Type

, , ,

Year Level

, , , , , ,

Tags:

  • Food Manufacture
  • Year 12 Food Technology

Subscribe to our newsletter for 10% off

Sign up and save 10% on your first order of resources with TPD. Plus receive updates and notifications for new courses and resources via email.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Apply Coupon