ZIMSEC · A Level
Food Science and Nutrition
6 topics6 with notes
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Form 5 · Lower 6 4 topics
- Food chemistry and functional properties Denaturation and coagulation by heat, acid and mechanical action (whisking egg whites forms foams); gluten formation (gliadin and glutenin) gives dough elasticity; gelation (gelatine); enzymic browning (polyphenol oxidase) in cut fruit, prevented by acid or blanching.
- Nutrition, energy and metabolism Energy values: carbohydrate 17 kJ (4 kcal) per gram; protein 17 kJ (4 kcal); fat 37 kJ (9 kcal); alcohol 29 kJ (7 kcal).
- Diet, health and food security Type 2 diabetes, hypertension, cardiovascular disease, some cancers and osteoporosis. Risk factors: high salt, sugar and saturated fat; low fibre; inactivity; smoking and alcohol.
- Food microbiology and food safety Food, moisture (water activity), temperature (danger zone about 5–63 °C), time, pH and oxygen.
Form 6 · Upper 6 2 topicsExam year
- Food processing and preservation technology Destroy or inhibit micro-organisms and enzymes, and prevent recontamination.
- Food product development, sensory evaluation and consumer issues Market research → idea generation → specification → recipe development and trials → sensory evaluation → modification → costing → scale-up and production planning → packaging and labelling → launch and evaluation.