§-Food Technology Q&A
NSW · NESA← Food Technology
Food Technology Q&A by dot point
A short Q&A bank for every NSW Food Technology syllabus dot point. Each question and answer is drawn directly from our worked dot-point page, so you can scan key concepts before opening the long-form answer.
Core: Contemporary Nutrition Issues
Diet and health in Australia, including the relationship between diet and diet-related disorders, nutritional status across population groups, and the dietary guidelines that promote good health
Influences on the nutritional status of Australians, including socioeconomic, cultural, environmental and personal factors, food marketing, and the role of food selection in achieving good nutrition
The changing nutritional needs across the life cycle and for specific population groups, including pregnancy, infancy, childhood, adolescence, adulthood and older age, and groups such as athletes and vegetarians, and the dietary strategies that meet those needs
Core: Food Manufacture
Methods of food preservation and packaging used in manufacture, including the principles behind each method, their effect on the properties of food, and their role in shelf life, safety and distribution
Production and processing systems used in food manufacture, including raw material reception, processing operations, mechanisation and automation, and the steps from raw materials to finished product
The physical, chemical, functional and sensory properties of food in manufacture, including how these properties are exploited and controlled to achieve a safe, consistent and acceptable product
Quality management and food safety in manufacture, including quality assurance and control, HACCP, hygiene and sanitation, and the prevention and management of food contamination
Core: Food Product Development
The steps in food product development from idea generation to launch, the types of new products, and the marketing decisions involved in positioning and promoting a product
Reasons for and factors affecting food product development, including consumer demand, market trends, nutrition and health, technology, environmental sustainability, profit and competition
Core: The Australian Food Industry
Entrepreneurship and the contribution of the Australian food industry to the economy and employment, including value adding, exports, regional development, and the role of small and emerging food businesses
Levels of operation in the Australian food industry, including household, small business, large company and multinational, and how they differ in volume, mechanisation, capital, workforce and food safety systems
Policies and legislation that influence the operation of the Australian food industry, including food safety regulation, labelling, fair trading, environmental and workplace requirements, and the role of FSANZ
Sectors of the Australian food industry and the aspects of each sector, including the interrelationship between sectors from production through to retail and service