food

We all need protein to live and stay healthy. However, many protein sources are becoming an increasingly expensive way to meet our needs – both economically...

Kiwi Kai is an online learning tool that is an ideal context to learn about science capabilities and enduring competencies. Scenarios in this virtual farm encourage...

Kiwi Kai is a farm simulator that explores the relationships between a healthy environment, healthy kai, healthy people and communities. The goal is manaakihia te taiao,...

New Zealand Algae Innovations Ltd currently operates the only spirulina farm in New Zealand. Under the brand name Tahi Spirulina, it sells a range of spirulina...

Mahika/mahinga kai is a highly significant concept for Māori. It encompasses the values and protection of natural resources and is specific to iwi and their rohe....

Capture wild microbes and turn them into bread – for science! This is a project you could do with your students in the classroom or they...

Food preservation is something that most people take for granted. Our cupboards contain tins, jars, sealed bags and boxes. Refrigerators and freezers store perishable foods. We...

Unhealthy diets cause multiple physical and mental health problems. To help consumers make healthier choices, Australia and New Zealand introduced the voluntary Health Star Rating (HSR)...

In November 2010, the bacterium Pseudomonas syringae pv. Actinidiae (Psa) was discovered in a Te Puke kiwifruit orchard. Psa had previously decimated kiwifruit crops in other...

Biotechnology is part of everyday life and has been for thousands of years. People have cultured bacteria to make yoghurt and cheese, used yeasts to make...

Below are some interesting facts about food. Pacific oysters are high in zinc, iron, iodine and the essential amino acids taurin and hypotaurine which reduce blood...

Shellfish numbers have been plentiful for centuries and important kai for Northland Māori, but industrial harvesting and canning had a devastating effect on toheroa numbers. I...

Find out more on the macronutrients and micronutrients our bodies need. We all eat food because it provides the five fundamental types of materials required to...

The FOODBOWL was established to support and encourage New Zealand food companies to develop new products and expand into new markets as part of a government...

As part of the growing academic groundswell against free sugars, on 19–20 February 2014, an international conference in Auckland – Sugary Drink Free Pacific by 2030?...

Sugar, a luxury in the past but now part of our daily diets, is contributing to weight gain. It’s found in our drinks and most processed...

Strawberries grown from bee-pollinated flowers are more prolific, last longer and are better quality (as measured by colour, size, weight and lack of malformations) than those...

In this activity, students relate commonly eaten foods to different parts of the flowering plant life cycle. They use a graphic organiser to identify whether a...

Researchers at the University of Colorado have discovered that obesity and insulin resistance may be tied to the fructose your body makes as well as to...

A chemical fingerprinting process, which enables verification of the origin of New Zealand produce, has been developed by Dunedin company Oritain. In this RNZ programme Oritain’s...

Allan Hardacre and his students at Massey University are developing a high-protein food for the aged. Ruth Beran visits the Food Technology Pilot Plant to find...

In this activity, students learn about tea tasting and compare different types of tea by conducting sensory testing. The activity involves comparing the appearance, aroma and...

All tea is made from the leaves of the tea plant, Camellia sinensis. Six main types of tea are produced – white, yellow, green, oolong, black...

Perhaps it has something to do with New Year’s resolutions – three different lots of research into weight loss made headlines in the first quarter of...