← Nutrition & Food Science syllabus

Northern IrelandNutrition & Food Science

Food Security, Safety and Quality

8 dot points across 8 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

What influences the food people choose to buy and eat?

Factors affecting consumer food choice: physiological, economic, social, cultural, religious, ethical, environmental and psychological influences, and the role of marketing, availability and lifestyle in food purchasing decisions.
A CCEA A-Level Nutrition and Food Science answer on the factors affecting consumer food choice: physiological, economic, social, cultural, religious, ethical, environmental and psychological influences, and the role of marketing, availability and lifestyle.
12 min answer →

How is food preserved and processed to keep it safe and extend its life?

Food preservation and processing: the principles of preservation (removing the conditions microorganisms need), methods using temperature (chilling, freezing, heat treatment, pasteurisation, UHT, canning), drying, salting and sugaring, chemical preservatives and modified-atmosphere packaging, and their effects on safety, quality and nutrients.
A CCEA A-Level Nutrition and Food Science answer on food preservation and processing: the principles of preservation, methods using temperature, drying, salting and sugaring, chemical preservatives and modified-atmosphere packaging, and their effects on safety, quality and nutrients.
13 min answer →

Where does our food come from, and why does being able to trace it matter?

Food provenance and traceability: the origin of food and the supply chain from primary producer to consumer, the importance of traceability and food labelling of origin, assurance schemes and the issues of food fraud and authenticity.
A CCEA A-Level Nutrition and Food Science answer on food provenance and traceability: the origin of food and the supply chain, the importance of traceability and origin labelling, assurance schemes, and the issues of food fraud and authenticity.
12 min answer →

How is food quality maintained, why are additives used, and what must food labels tell us?

Food quality, additives and labelling: maintaining sensory and nutritional quality, the types and functions of food additives (preservatives, colourings, flavourings, antioxidants, emulsifiers and sweeteners), the legal requirements for food labelling, allergen information and date marking.
A CCEA A-Level Nutrition and Food Science answer on food quality, additives and labelling: maintaining sensory and nutritional quality, the types and functions of food additives, the legal requirements for food labelling, allergen information and date marking.
13 min answer →

How is food kept safe from purchase to plate, and how is food safety managed and regulated?

Food safety and hygiene: preventing cross-contamination, personal, kitchen and storage hygiene, safe temperatures for cooking, chilling and reheating, the HACCP system of hazard control, and the role of food-safety legislation and enforcement.
A CCEA A-Level Nutrition and Food Science answer on food safety and hygiene: preventing cross-contamination, personal, kitchen and storage hygiene, safe temperatures for cooking, chilling and reheating, the HACCP system, and food-safety legislation and enforcement.
13 min answer →

What is food security, what threatens it, and how can it be improved?

Food security: the meaning of food security and food poverty, the factors that threaten the global and local food supply (population, climate change, water and land, conflict, waste and price), and strategies to improve food security.
A CCEA A-Level Nutrition and Food Science answer on food security: the meaning of food security and food poverty, the factors that threaten the global and local food supply, and the strategies used to improve food security.
12 min answer →

How can food be produced and consumed more sustainably and ethically?

Food sustainability and ethics: the environmental impact of food production, sustainable and ethical farming (organic, free-range, Fairtrade), food waste and its reduction, the issues around packaging and food miles, and the role of consumer choice.
A CCEA A-Level Nutrition and Food Science answer on food sustainability and ethics: the environmental impact of food production, sustainable and ethical farming (organic, free-range, Fairtrade), food waste, packaging and food miles, and the role of consumer choice.
12 min answer →

What microorganisms spoil food and cause food poisoning, and what conditions do they need?

The microbiology of food spoilage and food poisoning: bacteria, yeasts and moulds, the conditions needed for microbial growth, signs of spoilage, the main food-poisoning bacteria and their sources, symptoms and high-risk foods.
A CCEA A-Level Nutrition and Food Science answer on the microbiology of food spoilage and food poisoning: bacteria, yeasts and moulds, the conditions for microbial growth, signs of spoilage, and the main food-poisoning bacteria with their sources, symptoms and high-risk foods.
13 min answer →