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QCE Food & Nutrition past exams 2020–2025, by year and topic
The official QCAA exams, marking guides and examiner reports we index, organised by topic and subtopic and labelled with the study design it was written under. Open the official paper, work the question in your own workspace, or bring a tutor into it live.
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ATARMAxxing indexes 16 official QCAA Food & Nutrition papers from 2020 to 2025, across 5 topics. Every paper opens on the QCAA website.
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Preview the worked question →QCE Food & Nutrition exams by year: official papers & marking guidance
Past exams indexed: 2025, 2024, 2023, 2022, 2021, 2020. Open the official QCAA papers, with marking guidance where available.
16 official papers across 6 years (2020–2025), 6 with marking guidance, published by QCAA. These span more than one study design; the most recent is 2025 v1.2/v1.3 syllabus (current, implementation for cohorts completing 2026+). Earlier papers may cover material that has since changed.
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The rest of the syllabus
Question-level mapping for these areas is still being verified. Every official paper covering them is in the year table above.
- Unit 1: Food science of vitamins, minerals and protein — Chemical and functional properties of vitamins · Chemical and functional properties of minerals · Chemical and functional properties of protein-based food · Sensory profiling · Food safety, spoilage and preservation
- Unit 2: Food drivers and emerging trends — Consumer food drivers and emerging trends · Sensory profiling · Food labelling requirements · Food safety · Development of food formulations
- Unit 3: Food science of carbohydrate and fat — Chemical and functional properties of carbohydrate-based food · Chemical and functional properties of fat-based food · Sensory properties of carbohydrate- and fat-based food · Food safety, food preservation techniques and spoilage
- Unit 4: Food solution development for nutrition consumer markets — Investigating problems for nutrition consumer markets · Developing food solutions to improve safety, nutrition, transparency and accessibility · Food safety, preservation and spoilage-prevention for fat-based products · Formulation and reformulation processes · Wider impacts and implications of food solutions
- External assessment focus (Units 3 & 4) — Combination-response examination format · Application of food science concepts to stimulus/case material · Short response and extended response items
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