Food Science and Nutrition

The Food Science and Nutrition course is designed to provide students with a comprehensive understanding of the relationship between food, health, and society. This curriculum aims to cultivate a deep appreciation for the science behind food production, preservation, and consumption, while emphasising the importance of nutrition in promoting health and well-being. By integrating strands on health and well-being, the nature of science, sustainable nutrition, and the creative process students will be equipped with the knowledge and abilities necessary to make informed decisions about their diets and contribute positively to global food systems.

The course is organised under two strands:

Knowledge & Understanding: Involves developing scientific and nutritional knowledge to understand how food impacts individual health, cultural identity, and the environment. The following sub-strand provides further depth:  

Health & Wellbeing: Students cultivate a holistic understanding of food, nutrition, and cultural identity, empowering them to make informed decisions for their health and well-being while honoring diverse culinary traditions.  Health and Wellbeing emphasizing the importance of nutrition by acknowledging the need for balanced intake of macronutrients and micronutrients to support optimal health. Students utilize nutritional tools for meal planning and adhering to dietary guidelines helps to support individualized dietary needs.

Nature of Science: Students develop hygiene practices in preventing foodborne illnesses and preserving food quality by limiting the transmission and growth of harmful microorganisms and work to understand how these processes can impact the storage, freshness, and nutritional value of food products.  Students explore how the composition of ingredients impacts the quality of the final product.

Sustainable Nutrition: Students recognize the interconnectedness of environmental and social factors in food production and consumption, and understand the importance of adopting sustainable guidelines to ensure the wellbeing of present and future generations.  Students are encouraged to support sustainable practices through mindful consumption habits and acknowledging the complex challenges posed by population growth and technological advancements.

Creative Process & Skills: Food technicians prioritize safety and hygiene to prevent injuries and contamination, while also recognizing that food presentation plays a vital role in enhancing the dining experience through sensory stimulation. The quality of dishes depends on thoughtful ingredient selection, precise proportioning, and adept utilization of cooking methods to achieve desired outcomes in flavor, texture, and nutritional value.