Technological developments

• Food Preparation and Nutrition
• Upper Secondary (Key Stage 4)
• GCSE

Technological developments

From specification:

• primary stages of processing and production to include point of origin, the transporting, cleaning and sorting of the raw food e.g. bags of fruit.

• secondary stages of processing and production to include how primary products are changed into other types of products, e.g. wheat to bread; milk to cheese and yoghurt; fruit to jams, jellies and juices.

Primary and secondary processing is a separate lesson on LessonUp.

And the manufacturing bits:

• how processing affects the sensory and nutritional properties of ingredients e.g. cured meat products

• technological developments that claim to support better health and food production including fortification and modified foods

• the positive and negative effects of food modification on health and food production e.g. flavour intensifiers, stabilisers, preservatives, colourings, emulsifiers

• the ability of additives to produce the desired effect

This part of the specification is covered in this lesson.

Exam questions

The focus would be on what convenience foods/ additives are and their advantages and disadvantages.

Short question

Identify 3 reasons why the range of convenience foods available to buy in the shops has increased over the last 10 years                  [3]

WJEC SAMS

Longer question

Evaluate the advantages and disadvantages of additives in the production of ready meals.         [7]

WJEC SAMS

Exam question

Explain the advantages and disadvantages of genetically modified (GM) foods.        [6]

AQA 2018

No go to page 120

Make notes from the textbook p120-134.

There are exam questions for this section on Teams in the Technological developments folder - print and complete for practice.