Assessment and exam practice.

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1. Check the task format, time limit and permitted materials with your school.
2. Start with one timed section or task and record where you spent the most time.
3. Review errors before attempting another section. Separate missing knowledge from timing problems.

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Practice paper focus areas

• Exam 1 — Food science of fats — fatty acid structure, saturated vs unsaturated, LDL implications; Fat replacers and partial fat substitution in biscuit manufacture; Functional properties of fats in baked goods — shortening, aeration, mouthfeel, flakiness
• Exam 2 — Carbohydrate structure and function in sports nutrition gels; Starch gelatinisation and hydrolysis mechanisms; Osmolality and fluid absorption in endurance exercise
• Exam 3 — Food science of carbohydrates: dietary fibre, starch gelatinisation, sugar reduction; Food science of fats: emulsification, shortening function, fat substitution in baked goods; FSANZ nutritional standards: health claims, Nutrient Profiling Scoring Criterion (NPSC), Nutrition Information Panels
• Exam 4 — Plant-based protein chemistry and complementary protein strategies; Iron bioavailability and non-haem iron absorption enhancers/inhibitors; Maillard browning and caramelisation in plant-based food systems
• Exam 5 — Food science of carbohydrates: starch gelatinisation, retrogradation, gluten-free starch alternatives (tapioca, rice, potato); Functional properties of fats and emulsification in gluten-free baking; Sensory evaluation methodology: hedonic scaling, ranking tests, triangle tests, descriptive analysis panels
• Exam 6 — Food science of carbohydrates and fats (Unit 3): lactose structure and hydrolysis, starch gelatinisation, emulsification, fat crystallisation; Nutritional significance: calcium bioavailability, vitamin D synergy, bone health physiology in older women, dietary reference values; Functional properties of dairy ingredients: casein micelles, whey proteins, pectin as thickener, live culture fermentation
• Exam 7 — Texture-modified food science for dysphagia management; Starch gelatinisation and thickening agents in hospital food service; Energy density strategies using fats and carbohydrates
• Exam 8 — Glycaemic index and dietary fibre: chemical structure and physiological mechanisms (Unit 3); Starch gelatinisation and retrogradation in cereal processing (Unit 3); Carbohydrate functional properties: resistant starch, beta-glucan, soluble vs insoluble fibre (Unit 3)
• Exam 9 — Fat science: fat crystallisation, polymorphism, solid fat content, shortening functionality in laminated pastry; Palm-oil-free alternatives: interesterified fats, high-oleic sunflower oil, shea butter — fatty acid profiles and health implications; Laminated dough mechanics: plasticity, Maillard browning, aeration and gluten-fat interaction in croissant and puff pastry
• Exam 10 — Food science of fats: fatty acid structures, omega-3 DHA/EPA, emulsification; Food science of carbohydrates: starch gelatinisation, dietary fibre, folate-fortified grains; Pregnancy nutrition: folate, iron, omega-3 DRI targets for NCM
• Exam 11 — Sodium reduction strategies in packaged food development; Flavour enhancement without sodium: umami compounds, glutamates, yeast extracts, herbs and spices; Food science of emulsification and fat functionality in soup matrices
• Exam 12 — Polyols (sorbitol, maltitol, xylitol) as sugar replacers — structure, sweetness, laxative threshold, glycaemic response; FSANZ Standard 1.2.8 — 'no added sugar' claim conditions, 'no added polyols' interaction, Schedule 4 prohibited claims; Nutrient Profiling Scoring Criterion (NPSC) — Category 1 foods, scoring V/F/N fibre, energy, saturated fat, total sugars, sodium baseline and modifying points
• Exam 13 — Food science of fats: saturated vs unsaturated fatty acids, fat crystallisation, emulsification, and functional properties in sauce systems; Nutrition content claims under FSANZ Standard 1.2.7: 'reduced saturated fat' claim conditions and percentage reduction requirements; Reformulation strategies: partial replacement of cream/butter with canola oil or reduced-fat coconut milk, and impact on sensory properties
• Exam 14 — Food science of carbohydrates and fats — functional properties including starch gelatinisation, emulsification, fat crystallisation, Maillard browning and caramelisation; Nutritional analysis — NIP interpretation, DRI/RDI data application, nutrient density and energy calculations for aged-care consumers; FSANZ standards — Nutrient Profiling Scoring Criterion (NPSC), health claims, mandatory nutrition labelling, fortification provisions
• Exam 15 — Seaweed-enriched cracker development for vegan consumers targeting iodine intake; Carbohydrate food science: starch gelatinisation, Maillard browning, cracker texture; Fat food science: crystallisation, fat functionality in baked goods
• Exam 16 — Starch gelatinisation and pectin gel formation mechanisms; Vegan ingredient substitution — pectin replacing gelatin; Carbohydrate functional properties in confectionery systems
• Exam 17 — Smoke point and fatty acid composition of frying oils; Trans fat formation and partial hydrogenation; Lipid oxidation and oil degradation mechanisms in commercial frying
• Exam 18 — Fermentation science and microbiological safety of plant-based food systems; Lactic acid bacteria (LAB) metabolism and pH reduction as a preservation mechanism; Carbohydrate science: starch gelatinisation and the role of plant-based thickeners in yoghurt texture
• Exam 19 — Modified starch as fat replacer in reduced-calorie salad dressing; Emulsion stability and emulsification principles; Starch gelatinisation and functional properties
• Exam 20 — Food science of carbohydrates: starch gelatinisation, Maillard browning, caramelisation; Food science of fats: emulsification, fat crystallisation, aeration, fatty acid profiles; Microbial food safety: foodborne pathogens, preservation methods, temperature control