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 we intend to support and monitor the way teachers approach the new A-level practical assessment. (From ASE 11-19 Committee)
Caro Garrett and Jo Conn describe the future of our professional learning community including teacher development and initial teacher education....
How children designed a vehicle from plastic materials. How a competition can encourage science-based creative and critical thinking.