AQA A-Level Food Technology Past Papers & Mark Schemes

Although this specification is no longer offered, the past papers remain a strong revision resource for any food-related qualification because the underpinning food science is unchanged. Focus on three durable areas: (1) macronutrient functions and Reference Nutrient Intakes — protein, carbohydrate, fat, fibre, vitamins and minerals; (2) food spoilage mechanisms (microbial, enzymic, oxidative) and the corresponding preservation methods (pasteurisation, freezing, MAP packaging, irradiation, smoking); (3) UK food labelling law — mandatory front-of-pack information, the 14 declared allergens, and traffic-light front-of-pack labelling. Sensory analysis questions reward precise vocabulary: descriptors must use the recognised attributes (texture, mouthfeel, aftertaste, appearance, aroma) rather than vague words like “nice”. Practise writing structured sensory descriptions of three contrasting products. For extended-response questions about product development, use the standard cycle: brief → specification → ideas → development → testing → evaluation. Always reference HACCP at the manufacture stage and consider sustainability throughout, not as an afterthought. If you are preparing for current Food Science assessments, treat the discontinued AQA papers as practice but always cross-check facts against your current specification — some labelling regulations and recommended intakes have been updated since 2018.