Food Science and Nutrition

Unit 2: Food Biochem

The study of food is a fascinating exploration of Science that uses the molecular behavior of cells to make, store and prepare foods safely. This unit we see students test what microorganisms lead to food spoilage and how to limit that damage. Students will continue to learn the nutritional, physical, chemical and sensory properties of food as outlined below, as well as discovering new food innovations that improve on existing inventions and challenge their thinking around food education.

Food Spoilage and Contamination: students will learn about microorganisms, food safety, degradation and rancidity

Safe Handling and Preparation: students will learn about the reasons why we cook food, cross contamination hygiene, high risk foods, quality assurance and risk management.

Functional and Chemical Properties: students will be introduced to the functional properties of food and the chemical changes that occur during food storage, preparation and presentation.

Food Preservation: students will be introduced to food additives (natural and synthetic), chemical preservatives, emulsifiers and how to process and preserve food.

The students will practise their theory and application in a written test, and demonstrate their investigation and product development skills through a research task.

Course AO rubric

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Students experimenting with the activation of yeast, and delighted with how their cinnamon rolls have turned out!