Study Notes
Overview
This section delves into the core principles of food production, a topic that carries significant weight in the AQA GCSE examination. Examiners expect candidates to demonstrate a clear understanding of the distinction between primary and secondary processing, the scientific basis of preservation techniques, and the impact of these methods on a food's nutritional profile and organoleptic qualities. A strong grasp of this content is crucial for answering both short-answer and extended-response questions, accounting for a substantial portion of AO1 (knowledge) and AO2 (application) marks. This guide will equip you with the precise terminology, specific examples, and analytical frameworks required to achieve the highest grades.
Key Production Methods
Primary vs. Secondary Processing
What it is: The fundamental distinction in food manufacturing. Primary processing involves converting raw agricultural products into basic ingredients (e.g., milling wheat into flour). Secondary processing takes these ingredients and combines them to create finished food products (e.g., baking flour into bread).
Why it matters: Examiners frequently award marks for a clear and accurate differentiation between these two stages. It is a foundational concept upon which much of the specification is built. Misunderstanding this can lead to significant mark loss in questions about food manufacturing and supply chains.
Specific Knowledge: Candidates must be able to provide specific examples for each stage. For instance, the pasteurisation of raw milk is primary processing, while the subsequent fermentation of that milk to produce yoghurt is secondary processing.
Heat Treatment
What it is: A critical method of preservation that uses controlled temperatures to destroy pathogenic microorganisms and spoilage enzymes, thereby extending shelf life. Key methods include Pasteurisation, Sterilisation, and Ultra Heat Treatment (UHT).
Why it matters: Questions on heat treatment require precision. Candidates must know the exact time and temperature combinations for each method and explain their impact on shelf life and nutritional value. Vague answers will not receive full credit.
Specific Knowledge: Pasteurisation (72°C for 15 seconds), Sterilisation (115-120°C for 20-30 minutes), and UHT (135-150°C for 2-5 seconds). Candidates should also understand the trade-offs: sterilisation offers the longest shelf life but can alter taste and denature some vitamins, whereas UHT provides a long shelf life while better preserving organoleptic qualities.
Fortification and Additives
What it is: Fortification is the addition of nutrients to a food to improve its nutritional value. A key example is the mandatory fortification of white flour in the UK. Additives are substances added to food to perform a specific function, such as preservation (preservatives), improving texture (stabilisers), or preventing separation (emulsifiers).
Why it matters: This topic tests a candidate's ability to move beyond simple definitions to functional understanding. It is not enough to list additives; you must explain their specific roles. For fortification, knowing the statutory requirements is essential for top marks.
Specific Knowledge: The four mandatory nutrients added to white flour in the UK are Calcium, Iron, Thiamin (Vitamin B1), and Niacin (Vitamin B3). For additives, candidates should be able to name examples and explain their function, e.g., Lecithin (an emulsifier) is used in mayonnaise to prevent the oil and egg from separating.
Second-Order Concepts
Causation
Understanding the reasons behind food production choices is key. For example, the development of UHT was driven by the need for a long-life milk product that did not require refrigerated supply chains, enabling wider distribution and reducing food waste. The cause was a logistical and economic need, leading to a technological solution.
Consequence
Every production method has consequences. Intensive farming increases yield but can have negative environmental impacts, such as soil degradation and water pollution. Conversely, organic farming has lower environmental impact but often results in lower yields and higher consumer costs. Candidates must be able to analyse these trade-offs.
Change & Continuity
While modern food production is dominated by technological advancements like GM foods and high-tech processing, traditional methods like fermentation (for cheese, yoghurt, bread) and curing (for meats) continue to be widely used. Understanding this interplay between change and continuity is crucial for a sophisticated analysis.
Significance
The development of industrial food processing has had a profound significance for society. It has enabled the growth of urban populations by providing a safe, stable, and varied food supply. However, it has also been linked to the rise of diet-related health issues due to the prevalence of highly processed foods high in fat, sugar, and salt.