Course Overview The IB Food Science and Technology course allows students to gain an understanding of the wide range of perspectives, global implications and scientific underpinnings of the food we eat, each and every day. The scientific approach is at the heart of the subject and this will allow students to develop the skills and tools necessary to succeed in future higher education pathways and later life. Students will make use of research methodologies and techniques to communicate scientific information in valid and reliable ways. Students will focus on developing their knowledge of the chemical and functional properties of food and nutrients, as well as their ability to produce high quality, technical dishes for a plethora of occasions.The course aims to facilitate scientific inquiry, ethical investigations and facilitate a deeper understanding of the world we live in. As well as gaining key skills from a scientific approach, students will engage with many practical elements within the subject, making use of their learned skills to uncover more innovative methods of cooking to create original recipes, showcasing both their knowledge and creativity. Course Structure The syllabus is split into four units covering various areas of Food Science & Technology. Within each unit there is a practical element built in to provide students with authentic learning experiences. The four core units that make up the course are; Nutrition, Materials & Components, Food Quality & Safety and Food Process Engineering. Students will link theory to practice as often as possible in order to maintain the practical aspect of Food Technology, as well as facilitating a deeper understanding of the role science plays in the development of different foods. As the course is categorised as a Schools-based-syllabus (SBS), it is offered at Standard Level (SL) only and therefore all students will cover all course content. Assessment The knowledge from three of these four units will be covered in two external assessments at the end of the course, comprising both short and long form examination questions. These two assessments will equate to 80% of a student's overall final grade. The remaining 20% will be assessed through an Internal Assessment (IA). The IA will cover all of the knowledge learned within the core units and allow students to carry out their own scientific investigation into the chemical and functional properties of ingredients, within a practical environment. External Assessments (80%) Internal Assessment (20%)
Paper 1 (1 hour) Short-answer and extended-response questions, based on any area of the syllabus. Assessment objectives 1 – 3 (40 marks) (30%) Paper 2 (2 hours) 4 questions, one on each topic. Each question is split into six parts: five short-answer and one extended response question. Assessment objectives 1 – 3 (80 marks) (50%) I.A. (10 hours approx) Assessment objectives 1 – 4 This component is internally assessed by the teacher and externally moderated by the IB at the end of the course. (24 marks) Who is this course for? The only requirement to start the course is that you have a passion and desire to engage with scientific study from a food technology perspective. Any student with a proven interest and capability in Food, Science or Technology is welcome to take part within the course. The course has been designed and written to be suitable to both returning food students and new ones alike. This course is especially suited to those who wish to pursue a food related education pathway at University/ College level, as well as those interested in human biology and other sciences. The course shares a lot of cross curricular knowledge and learning with other science or technology based subjects - and due to the practical element - affords students many opportunities to develop key skills they may require regardless of their Higher Education choices. Future Pathways IB Food Science and Technology allows students to choose from a range of interesting and exploratory pathways within Higher education. The strength of the course is the combination of Science and Technology and this experimental approach is very much sought after in the commercial world. Career examples include:
Private Sector jobs;
Many HE graduates find jobs with large companies such as Kellog’s.
Many others find jobs at smaller companies and startups.
Jobs in Academia;
Many graduates work within academia, roles such as teachers, professors and researchers are common.
Government;
There are a wide range of government sector jobs which require expertise within food science & technology.
The types of jobs within these sectors vary greatly, some examples are;
Food Technologist
Nutritional Therapist
Product/ Process Development Scientist
Technical Brewer
Quality Manager
Toxicologist
Regulatory Affairs Officer
If you are interested in looking more closely into potential future careers, check out this website.