Year 12 Food Technology

Year 12 Food Technology students have recently been engaging in experimentation related to the preservation of foods. They produced two cured salmon products, salmon gravlax and beetroot cured salmon which were then vacuum sealed to extend the shelf life of the fish.

The students also explored bottling and sterilisation processes and produced dill pickles and jam. The last preservation experimentation involved use of the dehydrator to produce a range of dried fruits and fruit leathers (also known as fruit ‘roll ups’).

Head of Department – Technology and Applied Sciences (TAS)