Food Studies

Investigating the impact of food processing 

Working through a history of food and food systems, the Year 11 Food Studies class completed their final practical class for this outcome. Their task was to research and consider the impact of technology, in particular the impact of food processing on food preparation and the sensory properties of food.  Working in small groups they selected a recipe with a key or staple ingredient which had been processed in different ways (frozen, dried, canned). Each student in the group prepared the recipe using a different ‘version’ of the key ingredient and compared the result to the ‘original’ recipe. Students were able to identify that the sensory properties were impacted if the structure of the ingredient changed significantly during processing.