Based on 2018 pricing and subject to change.
Focuses on food consumption patterns and issues of food diversity and equity in Australian society. Investigate biotechnology and the process of genetic modification as well as analysing factors that influence food selection. Influences on the development and production of functional foods, food products, services and systems are examined. Students investigate the principles of the Hazard Analysis Critical Control Point (HACCP) system to manage food safety, and the associated laws and regulatory codes. In both units, students will trial and adapt recipes to devise and produce food products that demonstrate functional properties of food and develop food products. Students evaluate and analyse processes and results, justifying choices and drawing conclusions. Students learn about:
Explore how food production systems can provide a sustainable supply of food for current and future world populations. Examine technologies that create innovative food products and investigate influences on global food supply, unequal distribution of food resources and consequences of global food inequity. Influence of food innovation in the development of food products and the impact of food availability, selection, consumption and the nutritional value of food for specific demographic groups are investigated. Students examine the role and responsibility of organisations that control foods imported into Australia and the advertising and marketing laws related to food and beverages. Students learn about:
C grade in Year 11 ATAR Food Science.
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