SQA Higher Health and Food Technology specification (X836 76)
Understanding the exam specification is key to doing well in your SQA Higher Health and Food Technology exam. It lays out exactly what you need to learn, how you'll be assessed, and what skills the examiners seek. Whether you're working through the course for the first time or revising for your final exams, the specification helps you stay focused and confident in your preparation.
We've included helpful revision tools to support you in putting the specification into practice. Wherever you're starting from, you'll find everything you need to feel prepared, from the official specification to high-quality resources designed to help you succeed.
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In the next section, you'll find a simplified summary of the official SQA Higher Health and Food Technology specification, along with a breakdown of key topics, assessment structure, and useful study resources. We've also included links to topic-level guides and revision tools to help you put the specification into practice.
Contents
Disclaimer
This page includes a summary of the official SQA Higher Health and Food Technology (X836 76) specification, provided to support your revision. While we've made every effort to ensure accuracy, Save My Exams is not affiliated with the awarding body.
For the most complete and up-to-date information, we strongly recommend consulting the official SQA specification PDF.
Specification overview
The Higher Health and Food Technology course focuses on the interrelationship between health, food, and nutrition, emphasising practical and informed food choices. Candidates explore contemporary food issues, such as sustainability, ethical considerations, and technological developments. The course supports development of research, analysis, and problem-solving skills through experiential and applied learning. It encourages independence and personalisation while addressing the health and dietary needs of individuals in real-life contexts.
Subject content breakdown
3.1 Course Content
- Understand health, food and nutrition relationships through practical contexts.
- Research factors influencing consumer food choice.
- Learn stages in food product development.
- Explore functional properties of ingredients in food.
3.2 Skills, Knowledge and Understanding
- Analyse nutrients and their health impact: protein, fats, vitamins A-E, folic acid, calcium, iron, etc.
- Understand dietary needs for: babies, children, teenagers, adults, elderly, pregnant/lactating women, vegetarians/vegans.
- Evaluate diet-related conditions: obesity, CHD, diabetes, osteoporosis, etc.
- Apply knowledge of food safety, hygiene, contamination and bacterial growth.
- Explain product development stages: concept generation, prototype, testing, launch.
- Describe functional properties of food: aeration, coagulation, emulsification, etc.
- Analyse consumer choice influences: budget, lifestyle, allergies, ethics, advertising.
- Understand technological factors: additives, cook-chill, UHT, alternative proteins.
- Evaluate the role of food consumer organisations (e.g. FSS, ASA, Citizens Advice).
- Use research methods: surveys, interviews, sensory testing, cost/nutritional analysis.
Assessment structure
Question Paper
- 60 marks; 2 hours
- Assesses:
- Health, nutrition and food relationships
- Functional properties of ingredients
- Contemporary food issues
- Food product development stages
- All questions compulsory; externally set and marked by SQA.
Assignment
- 60 marks
- Conducted using an SQA-issued candidate workbook.
- Involves:
- Section 1 (Planning): Identify 4 key issues; carry out 3 investigations using 2+ research techniques.
- Section 2 (The Product): Describe developed food product and justify ingredient choices.
- Section 3 (Product Testing): Carry out 2 tests (1 sensory, 1 other), record methods and results.
- Section 4 (Evaluation): Evaluate against the brief, suggest improvements/adaptations.
- Must address 3 key issues from an SQA-supplied brief.
- Controlled assessment conditions; marked externally by SQA.
Key tips for success
Doing well in your SQA Higher Health and Food Technology isn't just about how much you study, but how you study. Here are a few proven tips to help you stay on track
- Start with a clear plan: Break the subject into topics and create a revision schedule that allows enough time for each. Start early to avoid last-minute stress.
- Focus on understanding, not memorising: Use our revision notes to build a strong foundation in each topic, making sure you actually understand the material.
- Practise regularly: Attempt past papers to familiarise yourself with the exam format and timing. Mark your answers to see how close you are to full marks.
- Be strategic with your revision: Use exam questions by topic to focus on weaker areas, and flashcards to reinforce important facts and terminology.
- Learn from mistakes: Whether it's from mock exams or practice questions, spend time reviewing what went wrong and why. This helps prevent repeat mistakes in the real exam.
- Stay balanced: Don't forget to take regular breaks, eat well, and get enough sleep, a healthy routine makes revision much more effective.
With the right approach and consistent practice, you'll build confidence and improve your chances of exam success.
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