Year 7 & 8 students
Australian Curriculum v9.0
Design & Technologies (AC9TDE8K01): Analyse how people in design and technologies occupations consider ethical and sustainability factors to design and produce products, services, and environments.
Design & Technologies (AC9TDE8K02): Analyse the impact of innovation and the development of technologies on designed solutions for global preferred futures.
- This lesson is designed as a flexible tool.
- Teachers can adapt and build upon.
- 60-minute lesson.
- Stand alone.
- Customise to fit the unique needs of the classroom.
Design and Technologies
Sustainability, Production, Environment, Sensory Evaluation, Food Design, AC9TDE8K01, AC9TDE8K02
The Future of Flavour lesson, part of the Brassicas Unplugged program, empowers students to think critically and creatively about the role of brassicas in sustainable food futures. By combining sensory analysis with ethical considerations and design thinking, students learn how to develop innovative food products that address health, environmental, and social challenges. The lesson fosters collaboration, problem-solving, and awareness of the global food system.
Lesson Objectives
- Evaluate brassicas as sustainable food materials.
- Design Thinking to create ethical food solutions.
- Analyse sensory and nutritional properties of brassicas.
Key Concepts Taught
- Nutrition: Brassicas are nutrient-dense, providing fibre, vitamins A, C, K, and antioxidants.
- Food Innovation: Using brassicas in plant-based foods, snacks, functional ingredients, and sustainable products.
- Sustainability: Brassicas use less water, support crop rotation, and help maintain soil health.
- Ethical Food Systems: Reducing food waste, supporting fair trade, and promoting health equity through nutritious food design.
- Design Thinking: Applying the empathise-ideate-prototype-test cycle to real-world food production problems.