The study of Food Science within Food Preparation and Nutrition focuses on the functional properties and chemical processes of ingredients during preparation and cooking. It encompasses the scientific principles underlying the transformation of macronutrients (carbohydrates, proteins, and fats) through heat, agitation, and acidity. Students analyze how ingredients behave—such as gelatinisation in sauces, coagulation in eggs, and shortening in pastries—and how these reactions determine the sensory qualities (texture, flavour, appearance) of the final dish. The scope includes understanding raising agents, colloidal systems, and the impact of cooking methods on nutritional value.
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