Understand what happens to ingredients during preparation and cooking. This section makes food science clear through familiar examples, practical investigations and key terminology.
What you’ll learn
- Functional and chemical properties of ingredients
- Heat transfer and cooking methods
- Dextrinisation, caramelisation, gelatinisation and coagulation
- Food experiments, variables and conclusions
Latest guides and revision resources
New resources will be added here automatically as they are published.
GCSE Food Science: Complete Revision Guide
A clear food science hub for WJEC and AQA pupils, covering key processes, practical applications and exam-ready revision strategies.
Gelatinisation: How Starch Thickens Liquid
Learn how gelatinisation makes sauces, gravy and custard thicker, with clear stages, practical examples and an exam-ready revision checklist for AQA GCSE Food Preparation and Nutrition.