The science of the sausage sizzle

What’s actually in the sausage and bread you buy? And are there scientifically safer ways to cook it? Apply students' knowledge of living things and chemical reactions in this resource (including an experiment) about food science. It is best suited … Continued

Promising progress for a cheap and accessible new COVID vaccine

American researchers have used long-established technology to create a COVID vaccine that’s easy to make and store; clinical trials are underway. It could be a COVID-vax game-changer for less-wealthy nations. This resource is best suited to Biology students in Years … Continued

Rising in the yeast

The science of sourdough bread is anything but run of the mill. Kelly Wong gets a starter lesson from sourdough librarian Karl De Smedt. Apply students' knowledge of chemical reactions in this resource about the science of bread baking. It … Continued

Explainer: How to make a vaccine

Inside the Australian manufacturing process of the Oxford-AstraZeneca vaccine. This resource is best suited to Chemistry and Biology students in Years 8, 9 and 10 who are learning about cells and chemical reactions. It details the steps involved in manufacturing … Continued

The Science of Fireworks

Ever wondered about what’s behind the big bangs and bright sparks of New Year’s Eve? Nathan Kilah ignites the discussion. Seeing the relevance of chemical reactions on students everyday life can be hard for them, however the importance of fireworks … Continued