British Nutrition Foundation Food Education Hub
![](https://www.ifst.org/sites/default/files/styles/mentor_and_resource/public/covid%20educators_0.jpg?itok=TPO3-HQM)
The British Nutrition Foundation Food Education Hub was set up to help teachers and parents educate their children during the Covid-19 Pandemic.
![](/sites/all/themes/custom/love_food_science/images/small-divider.png)
Carbohydrates
![](https://www.ifst.org/sites/default/files/styles/mentor_and_resource/public/pasta_1.jpg?itok=mTeBZW_8)
What are carbohydrates?
![](/sites/all/themes/custom/love_food_science/images/small-divider.png)
Carbohydrates: caramelisation
![](https://www.ifst.org/sites/default/files/styles/mentor_and_resource/public/screenshot_8.jpg?itok=xKvS0bCU)
Caramelisation occurs by heating sugars at a high temperature to remove water. This produces a brown colour and a nutty flavour.
![](/sites/all/themes/custom/love_food_science/images/small-divider.png)
Carbohydrates: dextrinization
![](https://www.ifst.org/sites/default/files/styles/mentor_and_resource/public/Toast%20%28acrylamide%29_0.jpg?itok=zLXxnI4c)
Dextrinization is the process involved when starchy foods go brown by dry heat (without water).
![](/sites/all/themes/custom/love_food_science/images/small-divider.png)
Carbohydrates: gelatinisation
![](https://www.ifst.org/sites/default/files/styles/mentor_and_resource/public/screenshot_15%281%29.jpg?itok=fbFEWb9m)
Gelatinisation: thickening a liquid (sauce) by heating starch.
![](/sites/all/themes/custom/love_food_science/images/small-divider.png)
Chromatography Experiment
![](https://www.ifst.org/sites/default/files/styles/mentor_and_resource/public/Smarties.jpg?itok=vePBxxWM)
Separation of colours using paper chromatography
![](/sites/all/themes/custom/love_food_science/images/small-divider.png)