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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