Food Preservation

Suitable for pupils in KS4 (14-16 years)

This unit examines the role of science and technology in preserving food as an important part of global food security. It considers the scale of food spoilage across the globe and the consequences of this for people and their diets. The students investigate simple ways of preserving food relating their scientific understanding of microbial growth to food spoilage by microorganisms.

It includes an investigation into the factors affecting yeast growth using yeast as a model for the variety of microorganism that cause food spoilage. It looks at zeer pots and how they use evaporation to keep food cool in areas where electricity for refrigeration is absent or intermittent. It concludes with an investigation into the osmotic effects of salt and relates this to the use of salt and sugar as preservatives.

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