Design Challenge

Food Lab

Investigating the desirability of certain foods

Program Overview

30% of food produced goes to waste for being ‘undesirable’ often purely for cosmetic reasons. In this program students will reinvent mushroom waste to create a new food product while investigating the science of food.

 

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This program is delivered on location at the Whittlesea Tech School
Curriculum Links
  • Science
  • Technology
  • Engineering
  • Arts
  • Mathematics
Capabilities
  • Critical & Creative Thinking
  • Personal
  • Social
  • Ethical
Success Criteria
  • Following scientific experimentation protocols
  • Collaborate effectively to create solutions to identified problems
  • Consider a range of tools, technologies and specialist equipment

This program aims to bring innovation into the kitchen. As food innovators, students will use design thinking methodology and food science to tackle the problem of food waste, converting mushroom stalks into a value added product for our industry partner, Costa Mushrooms.

Students will investigate the key elements of a value-added product and will examine the properties of food to investigate how different senses contribute to our perception of taste and flavour. Students will use their findings to develop a new product and use experimental procedures to iterate their recipe. Students will also have the opportunity to see how technology is reshaping the food industry, experiencing Costa Mushrooms’ new training
program that utilises virtual reality.

Throughout the program students will understand the future diections of the food industry and associated education pathways through engagement with experts from Melbourne Polytechnic.

Year Level

Year 7-12

Duration

2 Day Program

Prework

2-3 Lessons

Industry Focus

Food Science & Technology

Skills Focus
  • Communication
  • Collaboration
  • Problem Solving
Partners

Costa Mushrooms; Melbourne Polytechnic

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Technology Skill Up Sessions Available

Molecular Gastronomy

A deep dive investigation into the transformations of ingredients that occur in cooking on a physical and chemical level.

Aquaponics

A closer look at the melding aquaculture and hydroponics to balance the cycle of nutrients and nitrates between plants and fish.

Experimental Methodology

Utilising a range of different experiments, students will form points of data to draw conclusions from their research findings.