> Biochemistry

The activities in this topic can be used to investigate the chemicals and chemistry involved in food, food production and cooking. They include analysis techniques such as chromatography, testing for starch, and the importance of microbes in food production and food spoiling. More advanced activities cover topics such as enzyme reactions, food chemistry and metabolism, photosynthesis, and amino acids and proteins.

Experiment collections

Proteins and amino acids Carbohydrates Fats and oils

Vitamins and minerals Food and additives