Students will learn the physiological basis for food poisoning and food intolerances. This unit also covers how to prevent pathogens from growing and methods of food preservation.
Tiny forms of life, both plants and animals, only visible under a microscope
Making food unfit and unsafe to eat
make a food unsafe to eat by allowing it to come into contact with micro-organisms that will grow and multiply in it.
Something that is capable of causing illness.
An illness caused by micro-organisms contaminating food.
Foods that contain a lot of moisture and nutrients, especially protein (e.g. milk, cream, eggs, meat, fish), and easily support the growth of pathogenic micro-organisms, particularly bacteria. Also called perishable foods
They will learn how to prepare food that is safe to eat.
Current issues in food science and nutrition
Changes in the earth’s temperature that can lead to unusual and extreme weather conditions.
A scientific technique that enables a particular characteristic from one plant of animal to be inserted into the genes of another.
An insulating layer around the earth’s atmosphere, which traps heat and raises the earth’s temperature.
Plant foods gathered from the wild for eating (e.g. herb, edible fungi, berries, seaweed).
A measure of the contribution of something (e.g. food production) to the emission of greenhouse gases.