Food & Nutrition is the study of food in the
context of food science, nutrition and food
technologies, in conjunction with study of the
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
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.
Food science of
Food science of
carbohydrate and fat
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).