IB Food Science & Technology (Standard Level)

Science and Mathematics

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

What will you be working towards?

Code KNO9
Qualification Type International Baccalaureate Diploma
Qualification Level Level 3
Course type Full Time


This qualification has been designed to enable students to gain an understanding of the complexity of food as a material through a mix of theory and practical work. This course is a Year 12 IB School Based Syllabus (SBS) offered at Standard Level for 5 lessons a week. It is not a requirement to have studied food preparation and nutrition in Years 9 - 11.

An understanding of food is crucial to individual and societal wellbeing. The world faces challenges in terms of food production, nutritional wellbeing, 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.


Students will be taught key aspects of Food Science and Technology including product development, nutritional science, food production, safety and quality, and food related issues with impact on society.


  • 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?

This course combines a core of theoretical knowledge and understanding (100 hours) with supporting practical work.

  • Paper 1: Short-answer and extended-response questions, based on any areas of the syllabus (1 hour): 30%
  • Paper 2: Four questions. Each question is split into six parts: five short-answered questions and one extended response question (2 hours): 50%
  • Internal assessment: Food related individual investigation (10 hours): 20%

Entry requirements

Minimum of five 9-4 grades in GCSE examinations including English and Maths.

Your next steps...

See Careers Leader for more information.

Future courses & possible careers:

  • Food Technologists
  • Food Scientists
  • Dieticians
  • Nutritionists