FUTURE FOODS

Details

Available: Term 1 - Term 4

Levels: 7-12

Sessions: Tuesday-Friday at 9:30am-10:45am, 11am-12:15pm or 1pm-2:15pm

Duration: 1.25 hours

Capacity: 50 students (minimum 20 students)

Cost: A $50 education service fee applies to each booking plus a cost per student (subsidised cost for schools with an ICSEA rating <1050). All prices are inclusive of GST.

Cost per student: $10 Subsidised cost per student: $5

As technology continues to evolve, how will it change the way we eat? Modern food production is adapting to a whole new range of technological advancements in the face of a changing world and uncertain future food security. In Future Foods, we dive into the fascinating and increasingly relevant world of food sciences to learn about innovative ways our food chain is becoming more sustainable and healthier. Focusing on the praised future superfood ‘insects’, students will explore how insects are already being eaten, and how this may evolve in the future. And yes, students will get to have a taste for themselves.

Students will start the day exploring and participating in thought-provoking discussion and activities. Then, using a design process, students will work in teams to create and brand an insect-based future foods product before pitching their ideas to their peers for feedback.

Key Themes: food science, food production, nutrition, sustainability and innovation.

Participate in facilitator-led group activities and discussions that prompt critical thinking and provoke curiosity.
Explore the current challenges of our food chain and the need for sustainable practices.
Understand the strengths and weaknesses of insects as a ‘superfood’ (and have the opportunity to taste some).
Use a design thinking process to create and develop a brand for their new insect-based product.
Work in groups to mix up a batch of insect treats using ingredients from sustainable providers.
Informally engage with university students – who make up our facilitator team - and learn about diverse post-school pathways.
NOTE
ALLERGY & DIETARY INFORMATION
Allergen and dietary requirements may be accommodated if provided via email at least two weeks before the program date.
SHELLFISH ANAPHYLAXIS
If a participant has anaphylaxis to shellfish, our standard safety response is to run the program without insect products present, as insects and shellfish contain the same allergen triggering components. Please contact us to discuss options if applicable.
Critical and Creative Thinking
Design and Technologies
Science
Geography
Detailed Curriculum Links