Secondary project briefs (ages 11+)

Bronze Awards are typically completed by students aged 11+. They complete a ten-hour project which is a perfect introduction to STEM project work. Over the course of the project, teams of students design their own investigation, record their findings, and reflect on their learnings. This process gives students a taste of what it is like to be a scientist or engineer in the real-world.

Silver Awards are typically completed by students aged 14+ over thirty hours. Project work at Silver level is designed to stretch your students and enrich their STEM studies. Students direct the project, determining the project’s aim and how they will achieve it. They carry out the project, record and analyse their results and reflect on the project and their learnings. All Silver projects are assessed by CREST assessors via our online platform.

Gold Awards are typically completed by students aged 16+ over seventy hours. Students’ projects are self-directed, longer term and immerse them in real research. At this level, we recommend students work with a mentor from their chosen STEM field of study. All Gold projects are assessed by CREST assessors via our online platform. There are more CREST approved resources that have been developed by our partners and providers specific to your region.

There are more CREST approved resources that have been developed by our partners and providers specific to your region.

Find out how to build practical CREST projects into secondary science lessons using our free teacher guidance pack. Supporting this guidance are easy-to-use, free-to-download mapping workbooks, which match individual Bronze, Silver and Gold CREST Award projects with each area of the secondary science curricula for England, Wales, Scotland and Northern Ireland. You can download and save your own copy of the relevant mapping workbook via the following links:


Northern Ireland



To browse the briefs, click the buttons below or scroll down.

4 years ago

The effect of additives on bread

  • Text
  • Additives
  • Investigate
  • Breads
  • Produced
  • Enzymes
  • Loaf
  • Yeast
  • Effectiveness
  • Brewing
  • Fermentation
This resource is published under an Attribution - non-commercial - no derivatives 4.0 International creative commons licence ( For more information visit our Terms and Conditions (

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Click to edit project description

Page 1 ong>ofong> 2 ong>Theong> ong>effectong> ong>ofong> ong>additivesong> on bread Most shop-bought breads also contain a selection ong>ofong> different natural and artificial ong>additivesong> designed to make the bread last longer and keep it fresh during its shelflife. Most bread that is produced for sale must display a full ingredients list on its packaging, including ong>additivesong>. In this project, you will investigate the role ong>ofong> different ong>additivesong> used to preserve and enhance the quality ong>ofong> bread and determine how ong>effectong>ive different ong>additivesong> are. Getting Started Begin the project by carrying out research into the types ong>ofong> ong>additivesong> used in bread. Some ong>ofong> the different ong>additivesong> used are: • Preservatives • Emulsifying agents • Added vitamins and minerals the bread is fortified with so it will meet the approved nutritional levels. • Processing aids – aids such as certain enzymes are allowed for use in bread production. ong>Theong>y are not listed as an ingredient as they are broken down during the process ong>ofong> bread-making. Carry out some experiments making bread to compare different groups ong>ofong> ong>additivesong> used in breadmaking. How good is your bread? Compare the different breads you make in a number ong>ofong> ways. This should include: • ong>Theong> quality ong>ofong> the newly baked bread – you should make a list ong>ofong> what the important qualities ong>ofong> fresh bread are and decide whether your breads have these qualities. • If the bread keeps its quality when used to make sandwiches. • How well it keeps – in terms ong>ofong> how quickly it goes stale, how long before mould appears etc. Compare a sliced loaf and a non-sliced loaf ong>ofong> each type ong>ofong> bread. Click to edit project selection, description including: Investigate the enzymes in your yeast • ong>Theong> amount ong>ofong> CO2 produced • ong>Theong> ong>effectong> ong>ofong> temperature • ong>Theong> ong>effectong> ong>ofong> pH • ong>Theong> ong>effectong> ong>ofong> different substrates Rank your selection ong>ofong> yeast types from high to low in terms ong>ofong> their suitability. Justify your decision based on the evidence from your enzyme experiments. Things to think about You could also research ong>additivesong> that were traditionally used in breadmaking before the advent ong>ofong> modern E-numbers. This might form part ong>ofong> your experiment where you compare traditional and modern bread-making and the ong>effectong>iveness ong>ofong> the ong>additivesong> used. Useful Resources You could make contact with various organisations concerned with the bread industry, such as ong>Theong> Federation ong>ofong> Bakers, or companies who produce bread. Investigate brewing Carry out a research exercise into the use ong>ofong> yeasts in the brewing industry. Explain how the factors you have investigated above are controlled. You might like to set up your own fermentation to compare the ong>effectong>iveness ong>ofong> different yeasts/substrates etc. in the fermentation process.

Bronze level

Ten hour projects recommended for ages 11+. Find out more about this level and how to gain a CREST Award on the Bronze Awards page.

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Silver level

Thirty hour projects recommended for ages 14+. Find out more about this level and how to gain a CREST Award on the Silver Award page.

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Gold level

Seventy hour projects recommended for ages 16+. Find out more about this level and how to gain a CREST Award on the Gold Awards page

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