What do famous chefs Jamie Oliver, Nigella Lawson, and Curtis Stone have in common? They understand the science of food and develop innovative solutions for stakeholders.
The basis of this subject is to understand the nutritional value of food together with the chemical, functional and sensory properties of ingredients. Students design and formulate nutritious solutions to a range of industry-related problems, whilst ensuring stakeholder needs are met.
Through practical experiences, students analyse problems and research projects relating to food, health and nutrition. They also generate and trial solutions for specified consumer markets.
This subject provides a foundation for further studies of Food & Nutrition in Years 11 and 12. The skills developed may also have application to other (Humanities/Science/Arts/Technology) subjects. For pathways beyond school, please refer to the senior course descriptions.
Assessment: Excursion Reflection & Project Folio
Assessment: Multimodal Project
Mrs Natalle Sutton
nsutton@mfac.edu.au
