In Stage 2 Nutrition, students have been learning about food sociology and the various factors that can impact food selection. As part of this, students have examined the sensory factors that can effect food choice, and for their major assessment, designed an investigation focusing on this. To do this, students prepared a basic cupcake recipe and then a modified recipe, and conducted a sensory analysis to compare the differences between the two recipes. Students are now analysing the data they gathered and will prepare a report that outlines their findings.

Lauren Schiller
Nutrition Teacher