Food Science and Nutrition Workshops

Discover how this multidisciplinary field combines biology, chemistry, and engineering to enhance the quality, safety, and sustainability of the food we eat every day.

Your students will learn about the core principles that drive innovations in food production and preservation while exploring how food scientists work to improve the nutritional value of our meals. They will also get a glimpse into the future of food science, including emerging technologies and sustainable practices.

Practical information:

• Age group: Year 7 - 12
• Participant requirements: KS5 students need to be studying at least one from Biology, Chemistry, Physics or Mathematics.
• Workshop duration: 1 hour

Engage in an interactive and hands-on exploration of food texture and rheology, allowing participants to uncover the secrets behind the textures of their beloved treats. Delve into the fundamentals of fluid flow behaviour using everyday food examples and explore the significance of texture in the food industry.

Our overarching goal is to demonstrate to students how the principles of food science seamlessly apply scientific knowledge to real-world industry applications. Join us for an enlightening journey where science meets the delectable world of culinary delights! 

Practical information:

• Age group: Year 9 - 10
• Workshop duration: 1 hour
• Equipment or room requirement: Room with sinks required for cleaning (Food Tech lab or Science lab ideally)

In this delightful workshop student will learn the secrets to creating their own delicious, creamy ice cream from scratch.

Students will explore the science behind the ways in which materials mix together and how they can behave under different circumstances. Developing their knowledge about immiscible liquids and emulsions, and understanding where these are found in everyday life and why they are important to scientists.

Practical information:

• Age group: Year 8 - 12
• Workshop duration: 1.5 hours
• Participant requirements: KS5 students need to be studying at least one from Biology, Chemistry, Physics or Mathematics.
• Equipment or room requirement: Ice to be provided by the school and stored in a freezer, room with sinks required for cleaning (Food Tech lab or Science lab ideally)

This interactive workshop reveals how crystallisation transforms melted chocolate into the smooth, shiny, and delicious form we know and love.

Students will dive into the fascinating world of cocoa butter crystals, learn the secrets of tempering, and take part in a hands-on activity to try it themselves. Combining science, teamwork, and critical thinking, this session connects real-world food production to key STEM concepts. Perfect for sparking curiosity, encouraging experimentation, and showcasing the everyday relevance of science in a fun, memorable way!

Practical information:

• Age group: Year 8 - 12
• Workshop duration: 1 hour
• Participant requirements: KS5 students need to be studying at least one from Biology, Chemistry, Physics or Mathematics.
• Equipment or room requirement: Must have a source of heating which is age appropriate: microwave for younger groups, Bunsen burners or hot plates for older groups. Must have a smooth table surface which is wipe-clean.

This practical workshop is designed to teach students about the science of cooking potatoes, how pH affects pectin, and ultimately what makes a good roast potato. The best part? You’ll get to taste your results!  

Students in this workshop will be tested on their knowledge of Biology and Chemistry. If you’re passionate about practical applications of science, this will be right up your alley. Small groups are preferred due to the nature of the workshop.

Practical information:

• Age group: Year 9 - 12
• Workshop duration: 1 hour
• Number of participants: 9 - 12 students. The workshop can be run several times in one visit.
• Participant requirements: Students must have basic cooking and food preparation knowledge (Food Tech is desirable). Students must also be studying Biology and Chemistry either at GCSE or A-Levels.
• Equipment or room requirement: Food Tech lab.

Dive into the fundamentals of dietary assessment and explore how digital tools can revolutionise the way we track and analyse nutrition. Through hands-on activities, participants will gain practical experience using online dietary assessment tools, interpreting nutritional data, and identifying ways to optimize dietary choices.

Whether you're curious about how technology shapes nutrition science or looking to enhance your understanding of personal health, this session offers valuable insights and skills applicable in real-world contexts.

Practical information:

• Age group: Year 10 - 12
• Workshop duration: 1 hour
• Participant requirements: KS5 students need to be studying at least one from Biology, Chemistry, Physics or Mathematics.
• Equipment or room requirement: A computer lab or a classroom equipped with internet-enabled devices (laptops or tablets), or a room with internet access but students should be able to use their own mobile device.

In this workshop, students will learn how squash is made, the differences between sugar and sweeteners, and how to conduct a sensory experiment. They will become taste testers, as they try to guess the differences between full sugar and sweetened blackberry squash. 

Practical information:

• Age group: Year 8 - 12
• Workshop duration: 1 hour
• Participant requirements: KS5 students need to be studying at least one from Biology, Chemistry, Physics or Mathematics.
• Equipment or room requirement: projector, whiteboard, and (ideally) large/movable tables.

Each workshop has individual requirements, see above.

Activities will be held in your school or college. See above for information about specific room and equipment requirements.

The risk assessment will be emailed to you along with arrival information, once your places have been confirmed.