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Food Science

This course is pending final approval from the IB

This Group 4 Standard Level course allows students who are interested in food to gain insight into a fascinating field of study.

Aims of the course:

By the end of the course students will have a deeper understanding of nutrition and food science, food quality and safety and food processing. The course is designed to offer a balance of theoretical and experimental work and students will be able to build upon the knowledge and understanding they have already gained through the subject in former years.

It is not a requirement to have studied food preparation and nutrition in Years 10 and 11.

Much of the course content will be familiar to those who have studied science at GCSE.

Students will have the opportunity to visit food factories and will benefit from visiting specialists.  An understanding of food is crucial to individual and societal well-being. The world faces challenges in terms of food production, nutritional well-being, food safety and quality. As a major global business, the food industry has to respond to consumers who increasingly demand greater choice, convenience and safety, whilst aiming to develop and manufacture food products to meet needs and wants in a rapidly changing society. 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 developers, 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.

Course outline (Food Science is offered at standard level only)

Nutrition Materials, components and their application • The use and contribution to the diet of micronutrients and macro nutrients • Digestion, absorption and metabolism of food • Nutritional and dietary requirements • Influences on nutritional status • Functional properties of protein, carbohydrate, fat in foods • Functional properties of additives and additional ingredients • Food fortification Food quality Food process engineering • Food spoilage and food poisoning • Principles of temperature control • Safe food handling and preparation • Organoleptic properties • Packaging and food quality • Food processing methods • Food preservation by temperature control, dehydration and irradiation • The effect of processing on colour, flavour and texture Assessment The course combines a core of theoretical knowledge and understanding (100 hours) with supporting practical work.

Final grading comprises the following:

Food Related Internal Assessment (10 hours)   20%

Examination paper 1   30%

Examination paper 2   50%