BIOSPIFE - In this Innovation story, we learn about a compostable bioplastic material that incorporates kiwifruit residues and the importance of collaboration in the development of the biospife. Its success represents a significant step in bioplastic development. We see how the knowledge gained may be applied to other products and waste streams, addressing increasing demand for sustainable materials.
The FOODBOWL is designed to facilitate food innovation in New Zealand. Use this Innovation story to find out more about how The FOODBOWL functions to support new product development and create new market opportunities.
TEA TASTING ACTIVITY IDEA. In this activity, students learn about tea tasting and compare different types of tea by conducting sensory testing. The activity involves comparing the appearance, aroma and taste of four different types of tea.
INNOVATION - AN INTEGRATED APPROACH TO SCIENCE AND TECHNOLOGY. Read here how Jo Collyer, a year 3 teacher at St Francis Xavier Catholic School, incorporated resources from the SLH Innovation section into their whole-school science and technology Innovation theme.
UAVs and AERONAVICS In this Innovation story, we see how, In solving a challenge for their 3D environments and ‘walk through’ photography business, Linda Bulk and Rob Brouwer adapted and developed a product that has become a global business. Aeronavics produces a variety of robotic aerial vehicles for a variety of applications.
CELEBRATING SUCCESS: In this Innovation story, we take a look at the game-changers in New Zealand research innovation. The story profiles the winners and finalists in the 2013, 2014, 2015 and 2016 KiwiNet Research Commercialisation Awards.
PRODUCING COMMERCIAL QUANTITIES OF NANOFIBRE. In this Innovation story, we are introduced to Revolution Fibres, a high-tech start-up company that produces commercial quantities of electrospun nanofibre. We learn about the the huge range of potential applications and the rapidly growing market for nanofibre materials. And we find out why size and scale are important for understanding the nano world.
THE SCIENCE OF TEA. All tea is made from the leaves of the tea plant, Camellia sinesis. Six main types of tea are produced – white, yellow, green, oolong, black and post-fermented. Each type of tea has a unique aroma, taste and visual appearance. As the six main types of tea are from the leaves of the same plant, the key to the chemical and taste differences is found in the processing – in particular, in the steps of oxidation, stopping the oxidation, forming the tea and drying it.