Food & Nutrition
Food technology Learning Area
Designing and developing processed outcomes
In this area, students develop knowledge of the materials and ingredients used to formulate food, chemical and biotechnological products. They form, transform and manipulate materials or ingredients to develop conceptual, prototypic and final technological outcomes that will meet the needs of an increasingly complex society.
Students engage in a range of processes related to food technology, biotechnology, chemical technology and agricultural technologies. They explore the impact of different economic and cultural concepts on the development of processed products, including their application in product preservation, packaging and storage. They also develop understandings of the systems, processes and techniques used in manufacturing products and gain experience from using these, along with related quality assurance procedures, to produce prototypes or multiple copies of a product.
Students demonstrate increasingly critical, reflective and creative thinking as they evaluate and critique technological outcomes in terms of the quality of their design, their fitness for purpose and their wider impacts. They become more and more skilled in applying their knowledge of design principles to create desired, feasible outcomes that resolve real-world issues.
Courses in this Learning Area