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Food Technology in Action

Breeding red-fleshed apples:
Find out how and why a red-fleshed apple variety is being bred in New Zealand, and discover how genetic information, consumer research and sensory science are all involved. Science Learning Hub (NZ).

Taewa (Māori potatoes):

Taewa are traditional potato varieties grown by early Māori settlers in New Zealand. Find out how researchers are now developing unique food products from taewa.
Science Learning Hub (NZ).

Different people respond differently to different foods. This is partly because we all have different genes, and our genes can affect the way our bodies deal with food. Because of this, particular food components will be more helpful to some people than to others.
Science Learning Hub (NZ).

Food technologists at the Riddet Institute have found a unique way of adding omega-3 fish oil to new functional foods without making them taste or smell fishy.
Science Learning Hub (NZ).

Mining Milk:
Milk is a highly nutritional natural product that can be used for a wide range of different products.
Science Learning Hub (NZ).

Food intolerance and allergies:

Food intolerance and allergies have different causes but similar symptoms. Here, we describe what causes these conditions and how they are diagnosed and treated.
Science Learning Hub (NZ).

Food Function and Structure:
We all eat food because it provides the five fundamental types of materials required to keep our bodies functioning. Learn more about the structure and function of these materials.
Science Learning Hub (NZ).

Digestion Chemistry:
Food’s macronutrients undergo chemical breakdown as they move through the digestive system. Learn more about the digestion process and its hormonal control.
Science Learning Hub (NZ).  

Ingredients and Food Science:
Module for students aged 11-16 years. This module supports secondary school students learning about Functional properties of food, Food hygiene and safety, and Sensory evaluation. An exciting collection of interactive tutorials has been developed exploring: The senses and food, Umami, Food hygiene and safety, Overview of the functional properties of food.
Food: A Fact Of Life (UK).

Food Processing:

Module for students aged 11-16 years. This module supports secondary school students learning about: Food product development; Food manufacturing; Food packaging and labelling.
Food: A Fact Of Life (UK).

Anchor Milk:
Milk's journey from cow to you; The goodness of Milk; Mythbusters; Anchor's Recycling Moo-vement, The Light Proof Bottle, and much more Fonterra Brands (NZ).

Health and nutrition with fruit and vegetables Wattie's (NZ).


Explore the science and the art of cheesemaking and the development of this ancient biotechnology into a modern industry.
Science Learning Hub (NZ).

How sugar is made:
Chelsea Sugar (NZ).

Tip Top ice cream factory tour: 
Fonterra Brands, Tip Top, Auckland, NZ.

Westland Milk & EasiYo:

Westland Milk Products supplies its subsidiary company, EasiYo Products Ltd, with the highest quality milk powder, especially formulated for the production of yogurt based products.
Westland Milk (NZ).

A SCIENCE LEARNING HUB feature contains a series of video clips illustrating the expertise, innovation and technology that goes into developing new food products for export.
Science Learning Hub (NZ).

Science New Zealand:
Food science and technology in action at the nine Crown Research Institutes
Science New Zealand (NZ).

A podcast channel hosted by scientists at Plant & Food Research who are passionate about communicating science as well as helping students in their journey to a science career.
Plant & Food Research (NZ).

World Without Food Science:
World Without Food Science™ is a public education campaign created by the Institute of Food Technologists to generate awareness of the role that food science plays in ensuring a nutritious, safe and abundant food supply.
IFT (USA).  

How baking powder works:

Scrumptious science - how does baking powder make cornbread fluffy?
Scientific American (USA).

Food & Biotechnology Case Studies - in the food industry:
These case studies tell the stories of technological projects from throughout New Zealand and beyond from conception to completion. They provide an excellent classroom resource for Technology teachers to use as examples of product, process and problem-solving in Technological Practice, and to celebrate the excellence of innovative New Zealanders. (NZ).

Food & Biotechnology Case Studies - in the classroom:
These case studies provide easy access to quality practice in technology education, encouraging teachers to reflect on and evaluate their own practice and support the achievement of high quality outcomes for a greater range of technology students. 

Student Showcases:
These showcases demonstrate some of the exceptional innovation, design, and craft project work being produced by New Zealand secondary school students.

Teaching Snapshot - Industry knowledge leads teacher to reassess teaching programmes:
Gillian Mandley's Teacher Fellowship at Westland Milk Products. 

Teaching Snapshot - understanding the New Product Development (NPD) process:
Sandy Goonan's Teacher Fellowship at EasiYo: 

There are several other resources on food technology in the Teaching Snapshots section, including (but not limited to):

Technological Products in Food Technology:
Understanding the function of food materials. 

Technological products and outcomes in food technology: 
What a food technologist needs to know and understand about food ingredients. 

Munch around the World: 
Encouraging junior (Year 9) students towards a more investigative approach in developing food, to add to their enjoyment, raise their level of knowledge (particularly of ingredients, the properties of ingredients, and how they can be manipulated), and to better prepare them for senior Food Technology. 

Reverse Brief Development - Bacon Sundae:
Annaliese Seedall from Carmel College has developed a unit to reinforce Year 10 students' understanding of brief development – through recreating, testing, and analysing a Burger King product, the Bacon Sundae. 

Chestnuts unit: 
Food Technology Teacher Belinda Devlin developed a Year 9 unit based around developing new product concepts, emphasising the Technological Practice strand and focusing on Brief Development and Outcome Development and Evaluation. 

The New Zealand Institute of Food Science and Technology (Inc.)

PO Box 44322
Pt Chevalier
Auckland 1022

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