Aims of the course

You do not need to have studied Food at GCSE to take this course. Food Science and Technology is a truly fascinating course, and one for the modern day. It is a Group 4 science at Standard Level, which links with many other subjects. Previous CP students who have studied Business or Sport have said how useful this subject has been in supporting their learning in CP subjects. Previous DP students have enjoyed taking Food as it fulfils the requirement for a group 4 subject and it compliments both Biology or Chemistry. The aim of this course is to stimulate your interest in the study of Food, from a molecular and microscopic level, through to the development of new products and technologies and wider issues. We create an overview of the many different aspects of Food as a nutrient and ingredient, its safety, quality and place in manufacture from sensory attributes to packaging and ethical issues associated with it. Risk assessment and food safety is crucial in working with food and our students will study for a nationally recognised Level Two Food Hygiene qualification.

Ultimately the course empowers students to appreciate the study of food for themselves, whilst considering the needs of people from different age groups and cultures in a world that is ever mindful of the fragility of the planet and its resources. We all have a vested interest in food as consumers and as human beings. Without it, we would not exist.

Course Outline

This is a standard level course and is one of the Group Four Science subjects. This means that the subject will be taught as a science and some of the work will be carried out in a science laboratory. There will also be some opportunities to cook in the newly refurbished food room and to find out first hand how the ingredients react when they are combined and cooked and of course, how they look, smell and taste. The course is divided into four topic areas:

• Nutrition, including micro and macro nutrients; digestion and metabolism of food; nutritional awareness and responsibilities

• Materials and their Application, including functional properties of the nutrients; food additives and food fortification

• Food Quality, including food spoilage and food poisoning; organoleptic properties of food; food packaging and quality

• Food Process Engineering, including food processing methods, temperatures and their effects on colour, flavour and texture.

There are two teachers delivering the course, each with specific interests and skills, so the students will benefit from the knowledge of two subject specialists. Industrial links include visits to Gadds Brewery, Bakkavor (Kent Salads), Thanet Earth, Speciality Breads, and Cook Kitchen, where students can see the industry operating at first hand. We endeavour to make the course as interesting and varied as possible but most importantly, we want you to look forward to the lessons and to find it fun and rewarding.

Assessment Outline

This Standard Level subject is assessed by two examination papers at the end of the course (80%) and an internally assessed practical investigation at the end of year 12 (20%).

Paper One: 1 Hour - consists of multiple-choice questions on core topics

Paper Two: 2 Hours - consists of short-answer and extended response questions on the core topics

Internal Assessment (IA): The internal assessment is a fantastic opportunity for students to delve further into an area of Food Science that interests them. With guidance from staff, students choose their own individual area of research then design, carry out, analyse and evaluate an entire practical investigation.

Career Links

Opportunities in food related study at university are wide and varied. The food industry is keen to attract graduates as there is a national shortage of food technologists, dieticians and nutritionists. Salaries and career opportunities are excellent. Those who wish to study the subject because they enjoy it and see it as an attractive Group Four science option, will find that it dovetails well with other subjects. The course is relevant for both Diploma and Career Programme students. Food complements Business, Sport, Engineering, Information Technology and Health and Social Care. Because the food industry comprises large teams of specialists such as lawyers, accountants, production engineers, dieticians and food scientists, it also links well with many of the Diploma subjects.

University Opportunities

• Dietetics, Nutrition Exercise and Human Health

• Consumer Behaviour

• Food Safety and Inspection

• Teaching

• New Product Development

• Psychology and Nutrition

https://www.thecompleteuniversityguide.co.uk/league-tables/rankings/food-science

https://www.ntu.ac.uk/study-and-courses/courses/find-your-course/animal-rural-environmental-sciences/apprenticeships/2019-20/food-science-and-technology

Apprenticeships:

Lincoln/Nottingham University - Food industry Technical Professional Degree Apprenticeship or other apprenticeships leading into exercise and health; nursing, food retail and marketing; advertising; food styling.