Food Chemistry Videos for Higher Chemistry


Today the Scottish Food and Drink Federation (SFDF), Abertay University, Education Scotland, and the Scottish Schools Education Research Centre (SSERC) are delighted to be launching a set of exciting new classroom resources that directly supports the chemistry curriculum and will help learners and teachers to understand the application of chemistry in the food and drink industry.

There are six food science videos available for use in learning and teaching environments across Scotland that will help bring chemistry lessons to life using food as a context. These include Emulsions; Enzymic Browning; Maillard Reaction; Oxidative Rancidity; and Thin Layer Chromatography (TLC).

These are available on Education Scotland’s Higher Sciences website.

Please get in touch if you have any queries.

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