Food Science and Technology Standard Level International Baccalaureate group 4

Science and Mathematics

Science and Mathematics
Science and Mathematics
We are only accepting one application per candidate.

What will you be working towards?

Qualification Type International Baccalaureate Diploma
Qualification Level Level 3
Course type Full Time


This Group 4 Standard Level course allows students who are interested in food to gain insight into this fascinating field of study.  By the end of the course students will have a deeper understanding of nutrition and food science, food quality and safety and food processing. The course is designed to offer a balance of theoretical and practical experience and students will be able to build upon the knowledge and understanding they have already gained through the subject in former years. It is not a requirement to have studied food preparation and nutrition in years 10 and 11. Much of the course content will be familiar to those who have studied science at GCSE.

An understanding of food is crucial to individual and societal well-being. The world faces challenges in terms of food production, nutritional well-being, food safety and quality. As a major global industry, the food industry has to respond to consumers who increasingly demand greater choice, convenience and safety, whilst aiming to develop and manufacture food products to meet needs and wants in a rapidly changing society. Opportunities in food related study at university are wide and varied. The food industry is keen to attract graduates as there is a national shortage of food technologists, dieticians and nutritionists. Salaries and career opportunities are excellent.

Those who wish to study the subject because they enjoy it and see it as an attractive group four science option will find that it dovetails well with other subjects. The course is relevant for both IB Diploma and Career-related Programme students. 


Course outline (food science and technology is offered at standard level)


The use and contribution to the diet of micronutrients and macronutrients.

Digestion, absorption and metabolism of food.

Nutritional and dietary requirements.

Influences on nutritional status.


Materials, components and their application

Functional properties of protein, carbohydrate, fat in foods.

Functional properties of additives and additional ingredients.

Food fortification.


Food quality

Food spoilage and food poisoning.

Principles of temperature control.

Safe food handling and preparation.

Organoleptic properties

Packaging and food quality


Food process engineering

Food processing methods.

Food preservation by temperature control, dehydration and irradiation.

The effect of processing on colour, flavour and texture.


How will it be delivered?


The course combines a core of theoretical knowledge and understanding (100 hours) with supporting practical work.  Final grading comprises the following:

Food Related Internal Assessment (10 hours)  20%

Examination paper   35%

Examination paper 2  45%


Entry requirements

General entry requirements:

International Baccalaureate Diploma:  6 x grade 6 and 2 x grade 5  at GCSE or equivalent.

International Baccalaureate Career-Related Programme:  3 x grade 6 and 2 x grade 5  at GCSE or equivalent.

Your next steps...

We have a strong history of students going on to study a wide range of degrees with Food Science a bedrock on which to build enhanced study.