FOOD TECHNOLOGY: AS & A2 Level
Subject Leaders: Mrs N McDonald & Mrs G Lepore
Course Content: This course is part of the Design and Technology suite of subjects and it follows two main areas of study:
- Materials and Components – You will develop an understanding of food science and the functional properties of the main food components: proteins, fats, carbohydrates, vitamins, minerals and NSP. Emphasis is placed on the effects of cooking/processing on these foods, thus practical work forms a major part of this section.
- Design and Market Influences – Study in this area will develop understanding of the broader perspectives of the food industry. You will investigate the development of food products with reference to environmental sustainability, health issues, social factors, the influences of culture and consumer safety.