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The Science of Food

Overview

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

Cross-Contamination

Transferring bacteria or other microrganisms from one surface to another.

Microorganism

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

Pathogenic

Able to prduce disease and cause food poisoning

Enzymes

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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