Level 3 Food Science and Nutrition Unit 3 LO1 - The scientific properties of food PPT & Workbook

A Powerpoint and student workbook for teaching Unit 3 LO1 - The scientific properties of food.

Excellent preparation for completing the Unit 3 internal assessment task.
Topics include:
Denaturation, coagulation, exposure to heat, exposure to acid, mechanical agitation, gelatinisation, caramelisation, Maillard reaction, colloids and emulsification.

Students can complete the workbook digitally or by hand depending on preference.

Includes links to videos for further viewing and developing subject knowledge as well as topical exam question practice.

Please check out my other L3 Food Science and Nutrition resources for Units 1, 2 & 3, also available as discounted bundles.