food

In this activity, students test and compare the firmness of different apple varieties using an instrumental method adapted for the classroom. The activity forms part of...

In this activity, students conduct focus group research to generate consumer feedback on a proposed future apple variety. The activity forms part of the unit plan...

In this unit, students investigate trends and drivers and what may be possible and preferable attributes for new fruit varieties in the future. Purpose To understand...

Consumer and sensory science play an integral role in developing new fruit varieties such as the red-fleshed apple. Consumer science involves understanding consumers Consumer scientists try...

What determines whether an apple has red flesh? Find out how researchers at Plant & Food Research discovered the genetic basis of red flesh colour. Red-fleshed...

Breeding a new apple cultivar takes a long time and involves many steps. The aim is to produce high-quality fruit that consumers will like and want...

A collection of apple genetic resources, known as a germplasm collection, is maintained by Plant & Food Research at their Hawke’s Bay orchard to provide a...

A new apple cultivar with red skin and red flesh is being developed at Plant & Food Research. Discover how the idea came about and why...

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...

In this activity, students learn how each stage of the cheesemaking process contributes to the final characteristics of a cheese and how testing procedures are used...

In this activity, students learn how to identify potential safety hazards in a cheesemaking process. They learn how these can be minimised or eliminated to prevent...

In this activity, students investigate a range of cheeses to identify their characteristics and determine how these different characteristics are created. Purpose This activity will enable...

Whey has gone from being a waste product from cheesemaking to a highly valued coproduct. Whey is now widely used in the food industry for its...

Cheese, initially handmade on the farm, is now a major export for New Zealand. So how has the cheese and the manufacturing changed, and why is...

Cheese comes in numerous varieties of different styles, textures and flavours, but it’s all made from the same basic ingredient – milk. So what are the...

Gouda is a semi-hard Dutch cheese. A Hamilton-based artisan cheese factory makes traditional Gouda using milk directly from the adjoining farm. Discover how each step in...

Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life. Cheesemaking...

Explore the science and the art of cheesemaking and the development of this ancient biotechnology into a modern industry. Cheesemaking concentrates and preserves milk’s nutrients Cheese...

Students develop knowledge of prototype taewa products and design a label that reflects the cultural value and specified market for the product. Purpose Understand the attributes...

Researchers at the Riddet Institute are developing prototypes of novel food products from taewa that have market appeal as indigenous New Zealand foods. After testing the...

Researchers at the Riddet Institute in Palmerston North have discovered that taewa have different attributes to modern potato varieties, which makes them useful for developing new...

Research and development for growing taewa is led by Dr Nick Roskruge at Massey University with input from the Tāhuri Whenua – the National Māori Vegetable...

Māori have grown taewa in New Zealand for over 200 years. Taewa are a taonga, or treasure, with significant historical and cultural value. The potato originated...

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. Taewa...