Ovens & Murray Advertiser - North East Regional Extra
TECH & SCIENCE
THIS year, the school theme for National Science Week was ‘Food: Different By Design’.
Australia is a world leader in food production, and recent innovations in food science and technology are set to propel us inot the future.
The CSIRO, along with Australian industries and entrepreneurs, is already forging bold new ground using science to see into the future, where exciting innovations are waiting to be explored.
Already we’ve seen examples of Australia’s growing alternative protein industry.
Last year CSIRO announced a partnership with plant-based meat product start-up V2Foods - a new company formed using CSIRO science, investment from the CSIRO Innovation Fund and in partnership with Competitive Foods.
At St Patrick’s Primary School the foundation students put on their food scientist hats to design their own veggie ‘Budda’ bowls, including vegetables that are in season and Australian grown.
They then learnt about mixtures and made a sweet, salty and sour dressing with soy sauce, lime juice, and a little dash of honey honey - producing delicious results.
Grade one and two students conducted experiments to investigate optimal growing conditions for seeds and mushrooms.
Variables they explored included how sunlight can impact growth, soil type or amount of water.
Once ready for harvest they will be exploring children approved recipes for their produce.
Grade five and six students involved in the Able, Gifted and Talented (AG & T) program explored the carbon footprint of the foods we eat, including innovations in insect protein production.
Students are explored how cricket protein powder can be incorporated in common school lunch box snacks like muffins and corn chips.
Another two groups are designed, their own low carbon footprint burger exploring lower carbon alternatives to the regular beef burger.
Great job students, it sounds like you made some yummy science snacks.