Nuffield Home Economics: food science

Food Science was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16. The course was designed to help students understand the scientific principles underlying the practical work they would do in preparing and cooking food.

The course provided opportunities to learn about the activities of enzymes and micro-organisms, and ways of preserving food; about different methods of energy transfer and cooking - their effect and their cost; and about what food manufacturers do to foods to make them easy to prepare and cook. The students were expected to experiment with foods and equipment and learn to interpret the results of their investigations.

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Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.

Subject(s)Design and technology, Food Preparation and Nutrition
Author(s)Beryl Hammond, Clive Robertson
Shelf referenceA 640.71 NUF
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