Studying Scotland
The Scottish Food Industry – Third Level – Focus on Health and Wellbeing
Social Studies







Technologies
Interdisciplinary Planning Approach to
Survey the target markets for food
habits and preferences.
Research ethical business practice.
Investigate social enterprise e.g. cooperatives and Fairtrade.
Investigate sustainable packaging
e.g. biodegradable, recycled
materials, re-useable packaging.
Visit a food manufacturing business to
gain knowledge of industry roles /
employment opportunities.
Invite an outside speaker from an
ethical business e.g. Co-operative,
Oxfam
Marketing of the food product e.g.
poster, jingle, radio advert, TV advert.
The Scottish Food Industry
Working collaboratively, design and
produce a healthy food product for a
specific market taking into account
ethical business practices and
employment opportunities in the
Scottish Food Industry







Third level
Create a food product to promote a healthier
Scotland.
Visit a local food manufacturer to gain an
understanding of the product development
process.
Record development progress in a product
development file.
Produce a product specification.
Use specialist food preparation techniques and
processes to prepare appropriate products.
Use sensory evaluation techniques to evaluate
the suitability of the product
Select / design appropriate packaging for the food
product.
Lead Curriculum Area Health and Wellbeing
Sciences


Use knowledge of conditions for
microbial growth to write storage and
cooking / reheating directions for the
food product packaging.
Conduct shelf life tests for ingredients /
food product.
Related Experiences and Outcomes connected
within this context for learning
HWB 3-30a HWB 3-36a
TCH 3-11a



SOC 3-20a
SCN 3-13b



www.educationscotland.gov.uk/studyingscotland
1
Evaluate food packaging to enable the consumer
to make informed food choices.
Use current dietary advice to consider healthy
ingredients for the food product.
Use ICT to calculate the nutritional value of
ingredients / food product.
Use current legislation to create packaging
information e.g. ingredient list, nutritional
information.
Use practical skills to produce innovative food
products.
Apply safe and hygienic practices.