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Technological developments for better health and food production: AQA GCSE Food Preparation and Nutrition questions

Every AQA GCSE Food Preparation and Nutrition exam question on 3.6.2.2 Technological developments for better health and food production, 2020–2025, with its mark scheme and examiner’s report.

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215 questions

  1. Q02.4

    June 2025 · Written paper

    8 marks3.6.2.2 Technological developments for better health and food production
    The whole paper ↗
    0 words

  2. Q01.5

    June 2024 · Written paper

    1 mark3.6.2.2 Technological developments for better health and food production
    The whole paper ↗
    Your answer

  3. Q01.11

    November 2021 · Written paper

    1 mark3.6.2.2 Technological developments for better health and food production
    The whole paper ↗
    Your answer

  4. Q01.10

    November 2020 · Written paper

    1 mark3.6.2.2 Technological developments for better health and food production
    The whole paper ↗
    Your answer

  5. Q01.12

    November 2020 · Written paper

    1 mark3.6.2.2 Technological developments for better health and food production
    The whole paper ↗
    Your answer
All 5 questions on Technological developments for better health and food production, as a list
  1. June 2025, Written paper, Q02.4 (8 marks): Additives are added to some foods during production. • Analyse the reasons why additives are used when food is produced. • Evaluate why some consumers prefer na
  2. June 2024, Written paper, Q01.5 (1 mark): Which mineral is plain flour fortified with? [1 mark] A Fluoride B Iodine C Iron D Phosphorus
  3. November 2021, Written paper, Q01.11 (1 mark): Flour is fortified with which mineral? [1 mark] A Fluoride B Iodine C Iron D Phosphorus
  4. November 2020, Written paper, Q01.10 (1 mark): Which vitamins are often added to fat spreads? [1 mark] A A and B B A and C C A and D D A and K
  5. November 2020, Written paper, Q01.12 (1 mark): Emulsifiers are used in food production to [1 mark] A add colour. B develop texture. C improve flavour. D increase sweetness.

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