Senior Food & Nutrition

Food & Nutrition is the study of food in the context of food science, nutrition and food technologies, in conjunction with study of the food system. Students explore the chemical and functional properties of nutrients to create food solutions that maintain the beneficial nutritive values. This knowledge is fundamental for continued development of a safe and sustainable food system that can produce high quality, nutritious solutions with an extended shelf life. Their studies of the food system include the sectors of production, processing, distribution, consumption, research and development and the overarching principles of waste management, sustainability and food protection that have an impact on all sectors of the food system. Students actively engage in a food and nutrition problem-solving process to create food solutions that contribute positively to preferred personal, social, ethical, economic, environmental, legal, sustainable and technological futures. Using a problem-based learning approach, students learn to apply their food science, nutrition and technologies knowledge to solve real-world food and nutrition problems. Students will integrate and use new and existing knowledge to make decisions and solve problems through investigation, experimentation and analysis. Food & Nutrition is inclusive of students’ needs, interests and aspirations. It challenges students to think about, respond to, and create solutions for contemporary problems in food and nutrition.



A course of study in Food & Nutrition can establish a basis for further education and employment in the fields of science, technology, engineering and health.
​By the conclusion of the course of study, students will:
  •  recognise and describe food and nutrition facts and principles 
  • explain food and nutrition ideas and problems 
  • analyse problems, information and data 
  • determine solution requirements and criteria 
  • synthesise information and data to develop ideas for solutions 
  • generate solutions to provide data to determine the feasibility of the solution 
  • evaluate and refine ideas and solutions to make justified recommendations for enhancement 
  • make decisions about and use mode-appropriate features, language and conventions for particular purposes and contexts.


Unit 1
​Unit 2
​Unit 3
​Unit 4

Food science of vitamins, minerals and protein

  • Introduction to the food system 
  • Vitamins and minerals
  • Protein 
  • Developing food solutions

Food drivers and emerging trends
  • ​Consumer food drivers
  • Sensory profiling 
  • Labelling and food safety 
  • Food formulation for consumer markets

Food science of carbohydrate and fat

  • ​The food system 
  • Carbohydrate 
  • Fat 
  • Developing food solutions

Food solution development for nutrition consumer markets

  • ​Formulation and reformulation for nutrition consumer markets
  • ​Food development process 


Schools devise assessments in Units 1 and 2 to suit their local context. In Units 3 and 4 students complete four summative assessments. The results from each of the assessments are added together to provide a subject score out of 100. Students will also receive an overall subject result (A–E).

Summative assessments​

​Unit 3
​Unit 4
Summative internal assessment 1 (IA1):
  •   Examination ​
 Summative internal assessment 3 (IA3):
  • Project — folio​
Summative internal assessment 2 (IA2):
 • Project  — folio
Summative external assessment (EA): ​
 • Examination