Course topics.

Try this with Food & Nutrition

1. Compare the topic list with the current course outline from your school.
2. Pick a topic you can partly explain and identify the exact part you want to work through.
3. Bring one example of the kind of question or task your school uses.

View Food & Nutrition resources on ATARMAXXING ↗

Topics in the resource inventory

• Monosaccharides, disaccharides and polysaccharides
• Soluble and insoluble dietary fibre
• Gelatinisation, gelation and retrogradation
• Functional properties of sugars in food
• Aeration in carbohydrate-based food systems
• Fatty acid types and their nutritional significance
• Physiological functions of dietary lipids
• Emulsions and emulsifiers in food production
• Fat plasticity and crystallisation in baked goods
• Fats in cooking — smoke point, rancidity and heat transfer
• Microbial hazards, food spoilage and foodborne disease
• Principles and methods of food preservation
• Nutrition consumer markets — characteristics and needs
• Reading and applying Nutrition Information Panels
• Nutrient Profiling Scoring Criterion (NPSC)
• Food component substitution in recipe development
• Sensory profiling and evaluation in food development
• Applying the Food & Nutrition problem-solving process
• FSANZ food labelling standards for food solutions
• Evaluating prototypes against NCM criteria