Current dietary advice and the dietary needs of individuals

Dietary related diseases

The functional properties of ingredients in food and their use in developing new food products

Safe and hygienic food practices

Stages of food product development

How a range of factors and contemporary food issues affect a consumer’s choice of food

Consumer organisations that protect consumers

How to answer exam questions using the command words: identify, describe, explain, justify and evaluate.

Learning will be mostly classroom based developing strategies to retain and apply the knowledge and understanding. Research skills will be developed for use in the technological project. This is a theory- based course with a limited amount of practical work used in the food product development stage of the technological project.

At Higher level practical skills and knowledge will be assessed throughout the course and there will also be an assessed assignment (50% marks) and an exam question paper, lasting 2 hrs (50% marks)

Employment in health promotion, nutrition research, dietetics, teaching and the food production industry.