Cool new approach uses food science in teaching
Issue 260 | Page 25 | Published May 2015
Gill Harrison of the Chilled Food Association tells us how to use food in science classes and includes information about STEM careers.
More from this issue
How children designed a vehicle from plastic materials. How a competition can encourage science-based creative and critical thinking.
Why social media is important for reflection in science teaching and learning.
Danny Nicholson explores why many students from the ages of 5 or 6 are switching off from science.