Food Science and Nutrition
In Food Science and Nutrition, students integrate scientific method, knowledge and skills, and apply them to designing and carrying out investigations that explore the links between food, health, and diet-related diseases. In practical scientific investigations, students formulate and test hypotheses by collecting, presenting, analysing, and evaluating data in order to describe trends and clarify theoretical concepts related to food and nutrition. Food Science and Nutrition delivers two units in each of the two domains of study: food science and human nutrition.
In Food Science and Nutrition, students integrate scientific method, knowledge and skills, and apply them to designing and carrying out investigations that explore the links between food, health, and diet-related diseases. In practical scientific investigations, students formulate and test hypotheses by collecting, presenting, analysing, and evaluating data in order to describe trends and clarify theoretical concepts related to food and nutrition. Food Science and Nutrition delivers two units in each of the two domains of study: food science and human nutrition.
Students examine factors that influence food choices and reflect on local, national, Indigenous, and/or global issues related to the study of food and nutrition. They investigate methods of food production and distribution that affect the quantity and quality of food and consider the ways in which these methods and associated technologies have evolved and influence the health of individuals and communities.
The application of science plays an important role in understanding how the properties of food are used to meet the needs of consumers and producers. Food laws and regulations govern the production, supply and distribution of safe foods. Students develop understandings and attitudes that enhance their scientific thinking, problem-solving abilities and decision-making skills in food-related problems.
Factors that influence food availability and selection are examined and current food consumption patterns investigated. Food handling and food safety is addressed with emphasis on ensuring safety and managing the sensory characteristics and functional properties of food to produce a quality product.
Students explore innovations in science and technology and changing consumer demands. New and emerging foods have encouraged the design, development and marketing of a range of products, services and systems. Students investigate food issues and advertising strategies used to promote food products. They examine influences on the supply of food for the world’s population and explore issues associated with food security, equity and sustainability.
The role of nutrition in contributing to the health of the individual and the social and economic future of Australia is explored. Production and processing practices are examined, and their impact evaluated. Contemporary food science and nutrition issues are raised, investigated and debated. This knowledge enables students to make informed responses to changes in the production to consumption continuum and exert an influence on future developments in the food industry as educated citizens and in their future careers.
The Food Science and Nutrition course enables students to connect with further education and training, university and employment pathways and enhances employability and career opportunities in areas that include nutrition, health, food and beverage manufacturing, food production, food processing and nutrition technological developments, community services, hospitality and retail.
The Food Science and Nutrition course is written under the BSSS SCIENCE Framework.
Achievement Standards for SCIENCE courses can be found within the Framework.
The study of Science is the unveiling of the mysteries of the universe in order to make sense of nature in all its wonder and complexity. Through knowledge, observation, questioning, experimentation, discussion, critical analysis and creative thinking in a scientific context, students develop their investigative, analytical and communication skills while cultivating an appreciation of the natural world.
Properties of Food
Students investigate the properties of the components of foods. They explore how sensory, physical and chemical properties influence the selection and use of foods. Using scientific methods, students examine the functional properties which determine the performance of food and how these properties determine the way foods are selected, stored, prepared, presented and preserved. Students explore technologies that are applied to create innovative foods and products for consumers.
Food Processing and Products
Students examine the processes of food product development and manufacture in terms of market, technological and environmental considerations. They use a variety of food science processes and principles to design, produce and evaluate food products, services or systems, and develop their expertise with technology and communication. They examine the role and responsibilities of authorities that regulate food in Australia, and the advertising and marketing laws related to food and beverages.
Food Origins
Students learn about the different sources, origins, and uses of food commodities. They explore how food origins influence food security, food selection models, dietary guidelines and the use of goal setting to achieve nutritional health through research and practical investigations. Students consider the factors that impact choice when purchasing and consuming food and explore the ways food products are provided to meet the needs and requirements of different demographic groups. Students examine issues that impact sustainable practices in the production of food commodities.
Food and Nutrition
Students develop an understanding of the relationship between food and human nutrition for optimal health through a balanced diet. Through theory and practice, students examine food processes that affect nutrition, food quality and supply. They research the effect of nutrients on health and investigate a range of diet-related health conditions that affect individuals and population groups.
Independent Study
An Independent Study unit has an important place in senior secondary courses. It is a valuable pedagogical approach that empowers students to make decisions about their own learning. An Independent Study unit can be proposed by an individual student for their own independent study and negotiated with their teacher. The program of learning for an Independent Study unit must meet the unit goals and content descriptions as they appear in the course. Students must have studied at least THREE standard 1.0 units from this course. A student can only study a maximum of one Independent study unit in each course. An Independent Study unit requires the principal’s written approval. Independent study units are only available to individual students in Year 12. Principal approval is also required for a student in Year 12 to enrol concurrently in an Independent unit and the third 1.0 unit in a course of study.
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