VCE Food Studies

On Friday 21 June, VCE Food Studies students visited Deakin University's CASS Food Research Centre, dedicated to advancing sustainable and healthier food choices in Australia. 

The day began with a presentation on food miles, educating us about the origins and sustainability of our food sources. We then made smoothies using a variety of fruits, and conducted colourimeter, pH, and Brix tests to analyse their properties. 

After lunch, we delved into sensory analysis by evaluating heat-dried, freeze-dried, and fresh foods. Each student bench prepared different versions of hot chocolate, lemonade, gravy, and green tea, in order to explore how preparation methods influence taste, texture, and overall enjoyment of food. 

We recorded our sensory observations independently on iPads in a small, partitioned room to make sure that the results were unbiased. 

This interactive experience provided valuable insights into food science, emphasising the impact of preparation techniques on sensory perception. 

It was fascinating to see individual preferences and the subtle differences in taste and appearance that affect our enjoyment of food. 

This concluded a day of immersive learning and hands-on exploration into the world of food science.