Food Science and Nutrition
This engaging, hands-on qualification develops practical skills and scientific understanding of food, nutrition, and safety, applying knowledge in real work-related contexts linked to the food production industry. Students learn about nutrient properties, food safety, and production, preparing for careers or further study in food science, nutrition, and health.
Topics and Module Outline
-
Unit 1: Meeting Nutritional Needs of Specific Groups
Develops skills in food safety, nutrition, and planning nutritional requirements for varied groups through practical cooking and scientific investigation; assessed both internally and externally.
-
Unit 2: Ensuring Food is Safe to Eat
Focuses on food safety, hygiene, and the science of preventing foodborne illness, with practical sessions supporting theoretical knowledge; assessed externally with a practical, supervised task.
-
Optional Units (Choose 1):
-
Unit 3: Experimenting to Solve Food Production Problems
Investigating food chemistry and production challenges through practical problem-solving.
-
Unit 4: Current Issues in Food Science and Nutrition
Exploring contemporary food science topics, production trends, and public health concerns; both are internally assessed controlled assessments.
Entry Requirements
4-4 (or above) in GCSE Combined Science.
For further course information, please see the course directory.
Assessment Structure
-
Unit 1: Internal and external assessment; includes a 90 minute exam plus practical coursework under controlled conditions.
-
Unit 2: External, 8-hour supervised practical assessment.
-
Unit 3/4: Internal controlled assessment, based on chosen unit.
Progression Pathways
The qualification supports progression to university degrees in Food and Nutrition, Public Health Nutrition, Food Science & Technology, Human Nutrition, or careers in food production, safety, catering, health promotion, dietetics, and related fields.
