Welcome to the Health and Food Technology Page

Through both practical and theory work we will study the following topics:-

• the relationship between food, current dietary advice and nutrition and their effect on health
• individual dietary needs through the lifespan e.g. babies, toddlers, teenagers, adults, elderly
• functional properties of ingredients used in food products e.g. sugar for caramelisation, eggs for binding, yeast for fermentation
• new product development
• contemporary food issues which influence consumers’ food choices

Assessment in this course

Knowledge and skills will be assessed at various points throughout the year. Copies of work including photographic evidence will be kept in a folio.