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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.
Relevant to:
NSW Food Technology Years 7-10 Syllabus 2019
Food Product Development
investigate the role of food additives in food processing
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NSW Food Technology Stage 6 Syllabus
Food Manufacture
Students Learn about
role of food additives in the manufacturing process
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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
1 review for The Role of Food Additives
Rated 5 out of 5
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Anonymous (Verified user)–
New South Wales, Australia
This is a wonderful resource. The content is organised in a concise format and contains specific definitions and explanations. I am very pleased to be adding this resource to my collection.
TeacherPD Admin (store manager)–
Thank you so much for your kind feedback, we appreciate you taking the time to let us know you’ve enjoyed The Role of Food Additives resource! Have a brilliant day.
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Anonymous (Verified user) –
This is a wonderful resource. The content is organised in a concise format and contains specific definitions and explanations. I am very pleased to be adding this resource to my collection.
TeacherPD Admin (store manager) –
Thank you so much for your kind feedback, we appreciate you taking the time to let us know you’ve enjoyed The Role of Food Additives resource! Have a brilliant day.