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Details of Grant 

EPSRC Reference: GR/N67633/01
Title: PPA : OBSERVATION IN HOMES AND MEASUREMENT IN SCHOOLS OF FOOD PROPERTIES AND FOOD PROCESSING BY DYE DIFFUSION
Principal Investigator: Hall, Professor L
Other Investigators:
Researcher Co-Investigators:
Project Partners:
Science Museum
Department: Herchel Smith Lab for Medicinal Chem
Organisation: University of Cambridge
Scheme: PPE PreFEC
Starts: 01 May 2001 Ends: 31 October 2002 Value (£): 25,678
EPSRC Research Topic Classifications:
EPSRC Industrial Sector Classifications:
Food and Drink
Related Grants:
Panel History:  
Summary on Grant Application Form
This project will use the properties of foods (syrup, jelly, eggs, pasta, vegetables) and other domestic materials (kitchen towels, diapers), plus food preparation (cooking, pickling), to enable children and their parents (especially their mothers) to share the experience of simple scientific experiments which involve domestic products. In family kitchen individual children will observe visually the movement of food-colouring dyes through foods and, with parental help, evaluate the effects of cooking. In the school laboratory, those same phenomena will be quantitated; importantly those studies will demonstrate the multi-disciplinary nature both of the science itself (chemistry of the materials and the effects of processing on their properties; physics of the diffusion processes; mathematics of the kinetics; computing of those models), and of the research membership of a research team.Technically the choice of domestic materials ensures low cost and wide availability, along with safe access by young children and their mothers in the family home, with important guidance coming from the mother. The level scientific interpretation will depend on the age and knowledge of the individuals involved, but can easily reach degree level in selected areas.
Key Findings
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Potential use in non-academic contexts
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Summary
Date Materialised
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Further Information:  
Organisation Website: http://www.cam.ac.uk