← Health & Food Technology syllabus

ScotlandHealth & Food Technology

Area 2: Food science

3 dot points across 3 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

Why are additives and added nutrients used in manufactured food, and how are they regulated?

Food additives and fortification: the functions of additives (preservatives, antioxidants, colours, flavourings, emulsifiers and stabilisers, sweeteners); the E-number system and the control of additives; and the fortification and enrichment of foods, including the reasons for adding nutrients and examples of fortified foods.
An SQA Advanced Higher Health and Food Technology answer on food additives and fortification, covering the functions of preservatives, antioxidants, colours, flavourings, emulsifiers, stabilisers and sweeteners, the E-number system and how additives are controlled, and the reasons for fortifying and enriching foods with examples.
12 min answer →

Why does food deteriorate, and how does the science of preservation slow it down?

Food deterioration and preservation: the causes of food spoilage (micro-organisms, enzymes, oxidation and physical damage); the conditions micro-organisms need to grow; and the scientific principles behind preservation methods (temperature control, dehydration, acidity, sugar and salt, vacuum and modified atmosphere, and heat treatment).
An SQA Advanced Higher Health and Food Technology answer on food deterioration and preservation, covering the causes of spoilage (micro-organisms, enzymes, oxidation and physical damage), the conditions micro-organisms need to grow, and the scientific principles behind preservation methods such as temperature control, dehydration, acidity, sugar, salt and heat treatment.
12 min answer →

How do the functional properties of ingredients explain what happens when food is prepared and cooked?

Functional properties of ingredients: the functional properties of proteins (denaturation, coagulation, gluten formation, foam formation), carbohydrates (gelatinisation, dextrinisation, caramelisation, crystallisation), and fats (shortening, aeration, plasticity, emulsification); how these properties are used and controlled in food preparation and manufacture.
An SQA Advanced Higher Health and Food Technology answer on the functional properties of ingredients, covering protein properties (denaturation, coagulation, gluten and foam formation), carbohydrate properties (gelatinisation, dextrinisation, caramelisation, crystallisation) and fat properties (shortening, aeration, plasticity, emulsification), and how each is controlled in cooking.
13 min answer →