Secondary education resources for teaching the food technology curriculum

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 Birchfield Interactive

Functional Properties of Food

Functional Properties of Food
Functional Properties of Food

Food Technology
Recommended Age Range:
14-16

Unlimited Site Licence

This interactive and original title will really engage and promote classroom learning for pupils of all abilities.

Covering carbohydrates, sugars, starches, oils and fats plus the colloidal system, the knowledge gained by your students is reinforced through a series of interactive exercises.

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Delivery Options





FREE 14 DAY TRIAL

This flexible, innovative title is available to order on a free 14 day trial.

Try our engaging and interactive approach to teaching and learning to help your pupils achieve more.

For more information, click below:
Introduction
Carbohydrates
Sugars
Starches
Oils & Fats
The Colloidal System
Interactive Exercises
PDF Product Map

Online Catalogue | Food Technology | Food Technology - Ages 14-16 |  Functional Properties of Food

 
Birchfield Interactive