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The Science of Food


During this module of work, pupils will be learning about food preparation, storage and food spoilage principles, whilst also undertaking an enzymic browning experiment as an introduction to NEA1.

Example Key Words


Transferring bacteria or other microrganisms from one surface to another.


A tiny living thing that includes bacteria, mould and yeasts.


Able to prduce disease and cause food poisoning


Biological catalysts that speed up chemical reactions

Danger Zone

The range of temperature (5-63 degrees C) in which bacteria multiply rapidly.

High Risk Food

A food high in moisture and protein

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