On Tuesday 9 December, the combined science Year 11 class undertook a cross curricular activity, using what they have learned in biology class on variation and preparation of genetically modified food, and put it into practice by preparing two different pizza toasts, one made from genetically modified tomato puree, the other, from organic puree that students prepared themselves by chopping and grinding tomatoes. Then they applied different toppings as shown in the images below. A big thanks to Dr Mahmood and Mrs Merghani for organising this session.
Student voice comments:
“The workshop was really interesting and I learnt the difference between GM and organic ingredients and how they can change the flavour and texture of food.”
“This experience was very fun and I hope we have more similar lessons. I also learnt skills such as teamwork and simple cooking skills.”
