Food Science and Technology – Year 11 ATAR
Unit 1 Food Science
In this unit students explore how sensory, physical and chemical properties influence the selection, use and consumption of raw and processed foods. Using scientific methods they examine the functional properties, which determine the performance of food. Students explore societal, lifestyles and economic issues that influence food choices.
Students examine primary and secondary food processes that affect nutrition, food quality and supply. They research the effect of under-consumption and over-consumption of nutrients on health and investigate a range of diet-related health conditions that affect individuals and families.
Students develop their expertise with technology and communication skills to implement strategies to design food products, services or processing systems. They select resources to meet performance requirements and use evaluation strategies to monitor and maintain optimum standards. Students follow occupational safety and health requirements, and safe food handling practices, use a variety of foods and processes to produce and evaluate food products, services or systems.
Unit 2 The Undercover Story
This unit focuses on food spoilage and contamination and explores reasons for preserving food. Students investigate food processing techniques and preservation principles. They consider the laws and regulations, which influence the way food is safely preserved, packaged, labelled and stored.
Students learn how Hazard Analysis Critical Control Point (HACCP) principles are implemented to produce and provide safe food. They investigate the food supply chain, natural and processed functional foods and value-adding techniques that are applied to food to meet producer and consumer requirements. Students examine cultural traditions, beliefs and values, location, economic and media influences on the nutritional wellbeing of individuals that arise from lifestyle and food choices.
Students apply their knowledge of the technology process to meet design specifications, including legal requirements and devise food orders, production plans, and produce safe, palatable, quality food. Students implement the principles of dietary planning, use food models, and adapt recipes and processing techniques when considering specific nutritional needs of demographic groups.
Food Science and Technology – Year 12 ATAR
Unit 3 Food Diversity and Equity
This unit focuses on the relationships between food science and technology, food consumption patterns and issues of food diversity and equity in Australian society. Students investigate biotechnology and the process of genetic modification and determine the benefits and risks involved. They analyse factors that influence food selection, including marketing practices. Influences on the development and production of functional foods, food products, services or systems are examined. Students investigate the principles of Hazard Analysis Critical Control Point (HACCP) to manage food safety and associated laws and regulatory codes to ensure food for sale is safe and suitable for human consumption. Using the technology process, students trial and adapt recipes and processing techniques to devise and produce food products that demonstrate functional properties of food. Students evaluate and analyse processes and results, justifying choices and drawing conclusions. They make recommendations to adjust and improve processing techniques.
Unit 4 Food Innovation and the Future
In this unit students explore how primary and secondary food production systems can provide a sustainable supply of food for current and future world populations. They examine technologies that create innovative food products and investigate influences on global food supply, unequal distribution of food resources and consequences of global food inequity. Influence of food innovation in the development of food products and the impact of food availability, selection, consumption and the nutritional value of food for specific demographic groups are investigated. Students examine the role and responsibility of organisations that control foods imported into Australia and the advertising and marketing laws related to food and beverages. Using the technology process, students collect, interpret and analyse data to examine practices used to develop new food products. They trial and adapt recipes and processing techniques to develop a food product. Students evaluate, analyse, draw conclusions and make recommendations when assessing the features and suitability of new food products.
Production: 20 %
Response : 20%
Exams : 30% ( Multiple choice, short answers and 2 essays)
Production: 15% ( the practical mark is included in final mark ie not assessed separately by SCSA)
Response : 15%Tests
Exams : 40% ( Multiple choice, short answers and 2 essays).
It is possible to do unit 3&4 without doing unit 1&2, however, catch up work is required as some Year 12 syllabus content is knowledge is assumed.