AQA GCSE Design and Technology: Food Technology

Summary:
Are your students getting lower marks in the written paper than the design and make element? Help them to achieve better results with this textbook, which has been created after listening to the needs of students and teachers. We understand that a real understanding of Food Technology requires more than simply ticking off theory listed in the specification. Students need to know how and where to apply it, and understand why.

Student projects are chosen to illustrate the creativity at the heart of the subject and to inspire your students. The good practice they demonstrate, and the constant links between the projects and theory, will mean more motivated students with a far better understanding of the subject.

• Direct links between theory and its application, helping students to truly grasp underpinning knowledge and improve their written paper grades

• Written specifically for Food Technology, rather than adapted from a generic Design and Technology template

• Genuinely exciting exemplars of innovative and interesting design solutions, which are analysed and linked to the AQA specification

Table of Contents:
1 Materials and components - understanding the nutritional properties of food
2 Understanding the functional properties of food
3 Use of standard components in food processing
4 Food skills and processes
5 Design and market influences - factors affecting people's choice of food
6 Design and market influences - investigating design opportunities
7 The development of a food product prototype
8 Design and market influences - labelling, packaging, product information and codes of practice
9 The use, need and effect of additives
10 Using tools and equipment
11 Storage of food and food products
12 Manufacturing and large-scale production
13 Technological development
14 The controlled assessment

About the Author(s):
Series Editor Bryan Williams is a senior examiner for a large awarding body

Andrea Robinson is an examiner and moderator for a large awarding body

Elaine Wigley is an experienced Food Technology teacher

Readership:
AQA GCSE Food Technology students