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The Role of Food Additives

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Unveil the science and significance of food additives with The Role of Food Additives, a comprehensive Food Additives Teacher Resource designed to enrich your Food Technology curriculum.

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Unveil the science and significance of food additives with The Role of Food Additives, a comprehensive Food Additives Teacher Resource designed to enrich your Food Technology curriculum. This resource provides a deep-dive into the world of food additives, demystifying their roles in food preservation, taste enhancement, and overall quality improvement.

Complementing the worksheet, this Food Technology activity pack contains a captivating PowerPoint presentation filled with vivid imagery and clear explanations. It’s designed to make the concept easily understandable, serving as an ideal teaching aid for both new and experienced educators in the food technology and, food science and hospitality sectors.

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 (PDF)
  • Teacher Instructions and Suggestions (PDF)

Ideal for use in both Food Technology and hospitality activity settings, The Role of Food Additives is an indispensable resource for facilitating student learning and discussion around this often misunderstood topic. Make this your go-to Food Additives Teacher Resource and offer your students a learning experience they won’t forget.

Not only does this resource align with the Food Technology syllabus, but it also provides teachers with a versatile tool to spark meaningful discussions and critical thinking among students, setting them up for success in both academic and real-world scenarios. With The Role of Food Additives, you’re not just teaching a lesson—you’re shaping informed consumers and future food industry professionals.

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

 

1 review for The Role of Food Additives

  1. (1)

    Anonymous (Verified user)

    auNew 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.

    • Teacher PD (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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