3.6.2.2 Food Technology and Fortification — AQA Food Preparation and Nutrition 8585 | GradeGen
AQA GCSE Food Preparation and Nutrition · 8585
Food Technology and Fortification
What you need to know
Understand the role of technological developments in creating modified foods that offer specific health benefits, such as cholesterol-lowering spreads.
Explain the health benefits and biochemical efficacy of food fortification.
Identify common examples of fortified foods, including the addition of thiamin, niacin, calcium, and iron to white flour, folic acid and iron to breakfast cereals, and vitamins A and D to fats and low-fat spreads.
Evaluate the positive and negative aspects of using artificial and natural food additives, specifically colourings, emulsifiers, stabilisers, flavourings, and preservatives.
Assess the broader positive and negative implications of producing and consuming Genetically Modified (GM) foods.
Conduct sensory analysis and practical evaluations on existing commercially modified and fortified food products.
