Core: Food Manufacture

4 dot points across 4 inquiry questions, in syllabus order. Each dot point has a focused answer, with exam-style questions and worked answers where available.

How are foods produced and processed on a manufacturing scale to create safe, consistent products?

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

Food production and processing systems, covering raw material reception, unit operations, mechanisation and automation, and the manufacturing steps from raw material to finished packaged product.

6 min read →

How do manufacturers ensure that food is safe and of consistent quality?

Quality management and food safety in manufacture, including quality assurance and control, HACCP, hygiene and sanitation, and the prevention and management of food contamination

Quality management and food safety in manufacture, covering quality assurance and control, HACCP, hygiene and sanitation, types of food contamination, and how manufacturers prevent and manage hazards.

6 min read →

How do preservation and packaging extend shelf life and protect the safety and quality of manufactured food?

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

Food preservation and packaging methods, the principles behind heating, cooling, drying, chemical and irradiation methods, their effect on food properties, and the role of packaging in shelf life and safety.

7 min read →

What physical, chemical, functional and sensory properties of food must manufacturers understand and control during production?

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

Physical, chemical, functional and sensory properties of food in manufacture, explaining how manufacturers exploit and control properties such as emulsification, gelatinisation, coagulation, browning, aeration and crystallisation to make safe, consistent products.

7 min read →