Notes

Building Science Concepts is a series designed to support teachers of New Zealand children at curriculum levels 1-4. The books provide a structured approach to the teaching of science concepts, helping teachers to build children’s understandings from simple to more complex scientific ideas. Linked with the strands and achievement aims of Science in the New Zealand Curriculum. Looks the physical and chemical properties of perishable foods, how these properties change, and the methods we use to keep food fresh for longer periods of time.