Oxidative rancidity is a natural process that affects fats and oil. This film clearly demonstrates the oxidative rancidity process and how it can be altered to slow the process. The film details the affects that this process has in the food and drink industry. This will enable learners to understand why it is relevant to the real world of work and provides a context to help them understand why they need to understand this chemical process.
Did you know science is crucial to the success of the food and drink industry? Chemists, physicists and biologists are all needed to ensure food products are safe to eat; to develop new products; and to make changes to existing products to make them healthier, tastier, and to respond to consumer demands.
FDF Scotland, Abertay University, Education Scotland, and the Scottish Schools Education Research Centre (SSERC) worked in partnership to produce a set of innovative classroom resources. These resources directly support the chemistry curriculum and help learners and teachers to understand the application of chemistry to real careers 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 to bring lessons to life. These include Emulsions; Enzymic Browning; Maillard Reaction; Oxidative Rancidity; and Thin Layer Chromatography (TLC).
Please note
Whilst we are happy for you to use any of the resources listed on this page in the context of a learning activity they shouldn't be used for financial gain or to promote other programmes.
Browning, or The Maillard reaction, creates flavour and changes the colour of food. This film clearly demonstrates the Maillard reaction in relation to food products and details how it is applied in the food and drink industry to provide a context for learners to understand why this chemical reaction is relevant.
TLC is an easy, convenient and inexpensive way of finding out the number and identity of components that are in a mixture. This film demonstrates how to conduct TLC on a variety of different soy sauces. This enables learners to understand the uses of TLC within the food and drink industry and provides a context for them to understand the relevance of this analytical technique.
Emulsions are very important in the food and drink industry. This film provides several examples of food and drink related emulsions and also clearly demonstrates the use of liquid/liquid colloids and how different emulsifiers can affect their stability. This enables learners to understand the uses of this technique to the food and drink industry and provides a context for them to understand the relevance of emulsions.
Enzymic browning is a chemical process that occurs in fruit and vegetables and results in brown pigmentation which affects how food looks. This process is very important in the food and drink industry as it can lead to increased costs through wastage. This film explains the process and how it can be slowed down using the food and drink industry as the context. This enables learners to understand the uses of this technique in the world of work and provides a context for them to understand the relevance of this chemical reaction.
This film contains interviews from industry experts on the varied careers available in the food and drink industry and the skills required.