Warm bread and cold drinks on science menu
Posted on 8 February 2002
School children from 13 schools in York, Tadcaster and Malton will be taught science in a new and exciting way. They will be set interesting problems to solve such as why fizzy drinks taste better when they're cold, the chemistry of bread making, and the best conditions for storing butter and margarine. This scheme will start in their last year at primary school and will be developed in their first year at secondary school.
The scheme has been developed by the University's Department of Educational Studies with a £43,000 grant from the AstraZeneca Science Teaching Trust. It is hoped that this project will ensure that science teaching for children in the transition from primary to secondary school is smooth and logical.
The scheme will be on show during Science Week at the National Railway Museum. Martin Braund of the Department for Educational Studies said: "A sound scientific and technological skills base is vital for the future of the local and national economy. We want children to see that science applies to their everyday lives - and to carry their enthusiasm for primary science on to their secondary school.
"I'm hoping that we'll hear a lot of children at the science week event talking confidently about their research with scientists and technologists from companies around the City. That way they will see why their science lessons are important and relevant."
Notes to editors:
- The Department of Educational Studies has research programmes in a number of areas, including the teaching of science. The Department runs 'Count On', the Government's flagship maths project, and has devised widely-used science teaching programmes for schools for many years.
- www.york.ac.uk/education
- The AstraZeneca Science Teaching Trust is a key funder of professional and curriculum development in primary science education in the UK. Visit their website at www.azteachscience.co.uk