Unit plan: Food forensics
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Students create a database of the ingredients of food available in the school tuck shop so that people with dietary restrictions can easily access the information to make food choices that will be best for their health.
To show the dimensions of a nutrigenomics-based solution and the mechanism by which this information can be managed (bioinformatics). This can be demonstrated by the development of a model system that provides information that can be used as the basis for dietary decision-making.
Bioinformatics, food-related conditions, food allergy, food composition.
- 26 November 2007
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