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Newsletter – July 2014

This month, find out more about how biotechnology is used to improve foods for our benefit. Examples featured on the Hub include red-fleshed apples, hyper-immune milk, future foods, fish-oil enriched foods and cheesemaking

Red-fleshed apples

The flesh of the new apple cultivar is red all the way through to the core.

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 all involved. Learn about the wide variety of traits that are monitored throughout the breeding process to ensure a new apple variety is commercially viable. Engage your students in consumer and sensory testing of different apple varieties using our student activities.

Hyper-immune milk

Marvellous milk

Biotechnology is being used to find ways to add value to milk – New Zealand’s ‘white gold’. Find out about a new type of hyper-immune milk that aims to make our immune system more efficient and us healthier.

Learn about this milk through the animation Hyper-immune milk – What’s the story?

Healthy snack bars

What would you need to do to create a snack bar that is healthy and also tastes great? Join the Lifestyle Foods team, where scientists, nutritionists and food manufacturers are working together to create a product that consumers want to buy.

Fish oil in functional food

Cod liver oil capsules are one way of getting your recommended daily allowance of omega-3.

Adding fish oil to foods we eat every day is an ideal way to increase our intake of omega-3 fatty acids. The problem is that even adding small amounts can make foods taste or smell fishy. Discover how food technologists at the Riddet Institute have solved this problem and can now add the recommended daily allowance (RDA) to one serving of the food without affecting the taste and smell.

Cheese

Cumin gouda.

Explore the science and the art of cheesemaking and the development of this ancient biotechnology into a modern industry. Use our interactive From milk to cheese to learn about the process of cheesemaking and view our animation Cheese: a molecular view to understand the transformation of milk to cheese at a molecular level. Try our hands-on activity Identifying cheese characteristics to investigate a range of cheese types and determine how these different characteristics are created.

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We’d like to hear from you if you’re using Hub resources in the classroom or if you’re interested in helping us develop new resources. Please email enquiries@biotechlearn.org.nz, and we’ll be in touch.

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