Food Technology in Action
This book is designed as a student text for the Food Technology Stage 6 Syllabus. It covers the Preliminary and HSC content in one convenient volume. *Full coverage of all core strands for Preliminary and HSC courses. *Coverage of most popular HSC option: Contemporary Food Issues - Nutrition. *Assessment practice tasks throughout chapters. *Plentiful activities and relevant industry case studies. *Experiments as required by the syllabus. *Integrated computing activities where appropriate. *New terms and concepts highlighted in bold and defined as they appear. *Key terms at the end of each chapter. *Review activities at the end of chapters. *Opportunities to develop key competencies. *Use of second colour to enhance diagrams, text and art work.
- Paperback | 328 pages
- 10 May 2000
- John Wiley & Sons Australia Ltd
- Milton, QLD, Australia
Table of contents
Preface Acknowledgements PART ONE STAGE 6:A A A PRELIMINARY COURSE Core Strand 1: Food Availability and Selection Chapter 1:A A A Influences on Food Availability Chapter 2:A A A Factors Affecting Food Selection Core Strand 2: Food Quality Chapter 3:A A A Safe Storage, Preparation and Presentation of Food Chapter 4:A A A Sensory Characteristics of Food and Food Presentation Chapter 5:A A A Functional Properties of Food Core Strand 3: Nutrition Chapter 6:A A A Food Nutrients Chapter 7:A A A Diets for Optimum Nutrition PART TWO STAGE 6:A A HSC COURSE Core Strand 4: The Australian Food Industry Chapter 8:A A A Sectors and Aspects of the Australian Food Industry Chapter 9:A A A Policy and Legislation Core Strand 5: Food Manufacture Chapter 10:A A Production, Processing and Preservation Chapter 11:A A Packaging, Storage and Distribution Chapter 12:A A Impact of Food Manufacturing Technologies Core Strand 6: Food Product Development Chapter 13:A A Factors which Impact on Food Product Development Chapter 14:A A Reasons for and Types of Food Product Development Chapter 15:A A Steps in Food Product Development Chapter 16:A A Marketing Plans Option Strand 7: Contemporary Food Issues - nutrition Chapter 17:A A Diet and Health in Australia Chapter 18:A A Options for Managing Nutritional Fitness Chapter 19:A A Influences on Nutritional Status Glossary Index