FOOD TECHNOLOGY AQA

The new A Level Food course will be of interest to those students who are excited by the idea of working with food. Students will have the opportunity to extend their practical skills and develop a broad understanding of the links between food and health.
At AS, candidates will study nutrition and design and making. Knowledge of food science and of a wide range of materials and components used in the making of food products will be developed. Candidates will gain an understanding of industrial and commercial practices within the area of Food Technology.

Unit 1 Topics, (assessed by a 2 hour written paper)
• Macro and micro nutrients, measurement of energy and the importance of adequate water intake
• Dietary planning, BMI and health and health promotion, the relationship between diet and health
• Social factors; the family, family patterns, culture, advertising, economics and work,
• Environmental factors influencing food choices
• Dietary needs of individuals at different life stages, special diets and lifestyles
• Issues affecting the design of new food products
• Food safety and hygiene, food additives and labelling and nutritional information
• Health and Safety.

Unit 2 is an extended piece of coursework.
The format is similar to that used at GCSE but the requirements are different.
At A2, the specification offers candidates the opportunity to further develop the knowledge and practical skills from AS. Candidates will continue to develop design work alongside an understanding of food science, processes and commercial food manufacture.

Unit 3 is assessed by a further 2 hour written examination.
• The physical and chemical structures of the macro nutrients
• Working characteristics in relation to the physical and sensory attributes of the food
• The nutritional composition of food
• Manipulating and combining food materials and components and the application of this in food processing and product development
• The beneficial and detrimental effect of micro organisms and enzymes
• Issues affecting the design of new products
• Preservation methods and extending shelf-life; quality assurance and quality control
• Food legislation, systems and control.
Unit 4 is a further piece of coursework and again requires a different focus.