IB Food Science and Technology

What we say

Aunderstanding of food is increasingly crucial to individual and societal well-being. The world faces challenges in terms of food production, nutritional well-being, food safety and quality. As a major global industry, the food industry has to respond to consumers who increasingly demand greater choice, convenience and safety, whilst aiming to develop and manufacture food products to meet the needs and wants of rapidly changing societies. Students will learn about key aspects of food science and technology including nutritional science, food processing, safety and quality, and food related issues with impact on Society.

Whose it for?

  • Anyone who is interested in learning more about food
  • Anyone for whom science is not the best pathway through Group 4 at IB
  • Anyone who is interested in learning about Chemistry, Biology and Physics through food.
  • Anyone who is interested in learning more about health and nutrition
  • Anyone who likes to be creative and experimental
  • Anyone wanting to continue on from GCSE Food or Elements courses
  • Anyone considering careers in the food industry – the largest industry in the world!
  • Anyone who likes practical work
  • Anyone!
  • Everyone!!


The course:

  • provides structured processes for food production based on well-established scientific principles.
  • explores possibilities and constraints to find solutions to problems or opportunities, and carries out in-depth investigations of these to establish clear parameters for development.
  • requires imagination and creativity together with substantial factual, procedural and conceptual knowledge, to develop new food products and processes.
  • is human-centred and focuses on meeting individual and society’s needs and or wants.
  • identifies nutritional properties of food materials with regard to health and dietary issues.
  • involves understanding the collaborative endeavours required by diverse teams of experts, such as microbiologists, engineers, packaging specialists and buyers.
  • involves an understanding of safety and hygiene principles and practices.

What do you study?

Supporting course website

  • 1.1 The contribution to the diet of macro-nutrients
  • 1.2 Sources and nutritional properties of micro-nutrients
  • 1.3 The digestion, absorption and metabolism of food
  • 1.4 Nutritional and dietary requirements.
  • 1.5 Influences on nutritional status.
  • 1.6 Nutritional awareness and responsibilities
  • 2.1 Functional properties of protein in foods
  • 2.2 Functional properties of carbohydrate in foods
  • 2.3 Functional properties of fat in foods
  • 2.4 Functional properties of additives
  • 2.5 Functional properties of additional ingredients
  • 2.6 Food fortification
  • 3.1 Food Spoilage
  • 3.2 Food Poisonings
  • 3.3 Principles of temperature control
  • 3.4 Safe food handling and preparation
  • 3.5 Organoleptic properties
  • 3.6 Packaging and food
  • 4.1 Food processing methods
  • 4.2 Food processing: preservation by temperature control
  • 4.3 Food processing: preservation by dehydration and irradiation
  • 4.4 The effect of processing on colour
  • 4.5 The effect of food processing on flavour
  • 4.6 The effect of food processing on texture

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