Grains, Gluten and Carbohydrates

This exciting teacher resource invites students on a journey of discovery, exploring the intriguing world of gluten and its role in food production. With a focus on gluten, students will delve into the functions and purposes of ingredients and get a closer look at the familiar terminologies associated with food products such as bread and pasta. By using mathematical skills and science inquiry, students will create and evaluate products and gain a deeper understanding of how food can be impacted by the quality of grain or the method of cooking.

Through hands-on activities and practicals, students will be able to observe the evolution of food products and the important role of gluten in their development. This understanding is crucial for creating safe and nutritious food, from the paddock to the plate. The resource also incorporates the use of ICT, short activities, practicals of application and extraction, and critical reviews to enhance students’ literacy skills.

This lesson plan is perfect for teachers who want to engage their students in a fun and interactive way while also educating them on the science behind food production. Students will come away with a greater appreciation for the complex process of turning raw ingredients into the food they eat every day. So if you’re ready to take your students on an exciting and educational journey through the world of gluten, this teacher resource is the perfect choice.