Inspire your students and develop their knowledge of good practice and theory, with a textbook that fully links creativity and practical skills to underpinning knowledge.

Real understanding requires more than simply ticking off theory listed in the specification. Students need to know how and where to apply it, and understand why.

- Written specifically for Food Technology, rather than adapted from a generic Design and Technology template
- Direct links between theory and its application, helping students to truly grasp underpinning knowledge and improve their written paper grades
- Exciting exemplars of innovative and interesting projects are analysed and linked to the AQA specification

This book is part of a book series called Aqa Gcse Design And Technology .

This book is aimed at children in secondary school.

There are 256 pages in this book. This is a study guide book. This book was published 2011 by Hodder Education .

Val Fehners, Barbara DiNicoli and Meryl Simpson are all principal examiners for a majory awarding body

This book has the following chapters: 1 Materials and components - understanding the nutritional properties of food 2 Understanding the functional properties of food 3 Use of standard components in food processing 4 Food skills and processes 5 Design and market influences - factors affecting people's choice of food 6 Design and market influences - investigating design opportunities 7 The development of a food product prototype 8 Design and market influences - labelling, packaging, product information and codes of practice 9 The use, need and effect of additives 10 Using tools and equipment 11 Storage of food and food products 12 Manufacturing and large-scale production 13 Technological development 14 The controlled assessment