{"id":3118,"date":"2015-10-26T16:16:32","date_gmt":"2015-10-26T16:16:32","guid":{"rendered":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/?p=3118"},"modified":"2015-10-26T16:16:32","modified_gmt":"2015-10-26T16:16:32","slug":"food-chemistry-videos-for-higher-chemistry","status":"publish","type":"post","link":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/2015\/10\/26\/food-chemistry-videos-for-higher-chemistry\/","title":{"rendered":"Food Chemistry Videos for Higher Chemistry"},"content":{"rendered":"<p>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.<\/p>\n<p>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).<\/p>\n<p>These are available on Education Scotland\u2019s <a href=\"http:\/\/www.educationscotland.gov.uk\/highersciences\/chemistry\/learningandteaching\/videos.asp\">Higher Sciences<\/a> website.<\/p>\n<p>Please get in touch if you have any queries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/2015\/10\/26\/food-chemistry-videos-for-higher-chemistry\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":48656,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[608,705],"tags":[719,670679,1456,545],"class_list":["post-3118","post","type-post","status-publish","format-standard","hentry","category-sciences","category-senior-phase","tag-chemistry","tag-food-science","tag-higher","tag-videos"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/posts\/3118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/users\/48656"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/comments?post=3118"}],"version-history":[{"count":1,"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/posts\/3118\/revisions"}],"predecessor-version":[{"id":3119,"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/posts\/3118\/revisions\/3119"}],"wp:attachment":[{"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/media?parent=3118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/categories?post=3118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.glowscotland.org.uk\/glowblogs\/STEMcentralinmotion\/wp-json\/wp\/v2\/tags?post=3118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}