WJEC AS/A Level D&T Food Science and Nutrition Past Papers & Mark Schemes

Understand the chemical structures and functions of macronutrients in detail. Know the difference between simple and complex carbohydrates, saturated and unsaturated fats, and the role of amino acids in protein synthesis. For each macronutrient, be able to explain its digestion pathway, metabolic function, and the consequences of deficiency or excess. Food safety questions test knowledge of bacterial contamination, temperature control, and HACCP principles. Prepare to explain specific hazards (Salmonella, E. coli, Listeria) alongside the control measures that prevent them: correct storage temperatures, cooking temperatures, cross-contamination prevention, and the role of use-by dates. Sensory analysis questions may ask you to design or evaluate a tasting panel. Know the difference between ranking, rating, triangle, and duo-trio tests, and explain when each is appropriate. Understand the variables that affect sensory perception — lighting, temperature, order of tasting — and how to control them for reliable results.