NUT1111 Weekly Learning Outcomes 2024 PDF

##### TIPS To help organise your revision, add a column for the pre-readings If you want to explore topics more add a column for the 'Deep Dive' +-----------------+-----------------+-----------------+-----------------+ | **NUT1111** | **Weekly | **Revised** | **Notes** | |...

##### TIPS To help organise your revision, add a column for the pre-readings If you want to explore topics more add a column for the 'Deep Dive' +-----------------+-----------------+-----------------+-----------------+ | **NUT1111** | **Weekly | **Revised** | **Notes** | | | Learning | | | | | Outcomes** | | | +=================+=================+=================+=================+ | **Week 1** | Describe the | | Primary | | | modern food | | production -- | | | system and | | growing food | | | factors | | stuffs in | | | influencing | | farms, | | | food | | harvesting and | | | consumption | | foraging food | | | | | | | | | | Food processing | | | | | -- off farm | | | | | activities | | | | | employing | | | | | technology to | | | | | modify primary | | | | | produce into | | | | | recognisable | | | | | food | | | | | | | | | | Retail food | | | | | industry -- | | | | | sale and | | | | | distribution of | | | | | foods | +-----------------+-----------------+-----------------+-----------------+ | | List and | | Time -- | | | describe the | | bacteria that | | | six factors | | increases over | | | influencing | | time | | | microbial | | | | | growth | | Nutrients -- | | | | | | | | | | Moisture -- | | | | | being in water | | | | | | | | | | Temperature -- | | | | | 5-60 degrees = | | | | | danger zone | | | | | | | | | | pH- optimal | | | | | growth is = 6.0 | | | | | & 8.0 -- 4.5 | | | | | for acidic | | | | | foods & \>4.5 | | | | | low acidic | | | | | | | | | | Gas atmosphere | | | | | -- moulds | | | | | thrive with | | | | | oxygen | +-----------------+-----------------+-----------------+-----------------+ | | Describe food | | Gives | | | composition | | information on | | | databases | | the nutrients | | | | | in a wide range | | | | | of foods | | | | | available in | | | | | Australia | | | | | | | | | | Aims to lower | | | | | the incidence | | | | | of foodborne | | | | | illness | | | | | | | | | | Preventing | | | | | illness | +-----------------+-----------------+-----------------+-----------------+ | | Explain the | | Includes a | | | relevance of | | report on | | | the "Eat Lancet | | healthy diets | | | Report" to food | | and sustainable | | | supply | | food reduction | | | | | and how it is | | | | | relevant to | | | | | food supply as | | | | | it provides a | | | | | scientific | | | | | target for | | | | | feeding a | | | | | growing | | | | | population | | | | | while | | | | | limitating the | | | | | impact on the | | | | | planet | | | | | | | | | | Have strategies | | | | | in place such | | | | | as: | | | | | | | | | | Halfling food | | | | | waste | | | | | | | | | | Increased | | | | | sustainable | | | | | food production | | | | | | | | | | International | | | | | and national | | | | | commitment | | | | | toward | | | | | planetary | | | | | health | +-----------------+-----------------+-----------------+-----------------+ | | List the three | | Saccharolytic | | | main types of | | -- sugars, | | | bacteria and | | fruit and | | | where these are | | vegetables | | | likely to live | | | | | | | Proteolytic -- | | | | | proteins, | | | | | animals and | | | | | plant-based | | | | | proteins | | | | | | | | | | Lipolytic -- | | | | | fats & lipids | | | | | -- combo of | | | | | groups | +-----------------+-----------------+-----------------+-----------------+ | **Week 2** | Understand the | | Develops | | | management of | | standards for | | | food standards | | food | | | in Australia | | ingredients | | | via FSANZ and | | such as | | | the Food | | additives, | | | Standards Code | | vitamins, | | | | | minerals etc | | | | | | | | | | Sets labelling | | | | | requirements | | | | | | | | | | In charge of | | | | | food recalls | | | | | | | | | | Food | | | | | surveillance | | | | | | | | | | Imported foods | | | | | | | | | | In charge of | | | | | ensuring food | | | | | is safe to | | | | | consume and is | | | | | labelled with | | | | | adequate | | | | | information | +-----------------+-----------------+-----------------+-----------------+ | | Be able to | | In place to | | | explain the | | protect public | | | rationale for | | health | | | food standards | | | | | | | Used to prevent | | | | | deception and | | | | | fair trade | | | | | | | | | | Create an | | | | | efficient | | | | | environment for | | | | | industry | | | | | | | | | | Lower the | | | | | incidence of | | | | | foodborne | | | | | illness | +-----------------+-----------------+-----------------+-----------------+ | | List the | | Name | | | labelling | | | | | requirements | | List of | | | for foods sold | | ingredients | | | in Australia | | from biggest to | | | | | smallest | | | | | | | | | | Percentage of | | | | | major | | | | | characteristic | | | | | ingredients | | | | | | | | | | Used by date & | | | | | best before | | | | | | | | | | Nutrition panel | | | | | info | | | | | | | | | | Name & address | | | | | of supplier | | | | | | | | | | Country of | | | | | origin | | | | | | | | | | Batch number | | | | | | | | | | Direction for | | | | | storage and use | +-----------------+-----------------+-----------------+-----------------+ | | Explain the | | Health claims | | | difference | | -- there is | | | between health | | high level- | | | and nutrient | | refers to a | | | claims, and | | nutrient or | | | use-by and | | substance in | | | best-before | | the food and | | | dates | | its | | | | | relationship to | | | | | a serious | | | | | disease or | | | | | biomarker of a | | | | | serious disease | | | | | and general | | | | | claims -- | | | | | nutrient or | | | | | substance | | | | | effect on | | | | | health e.g. | | | | | calcium for | | | | | healthy bones | | | | | | | | | | Nutrient claims | | | | | -- content of a | | | | | certain | | | | | nutrient or | | | | | substance in a | | | | | food | | | | | | | | | | Use by date -- | | | | | safe | | | | | consumption | | | | | time before it | | | | | is at risk | | | | | | | | | | Best-before -- | | | | | product is | | | | | 'best' before | | | | | given date but | | | | | can be eaten | | | | | after | +-----------------+-----------------+-----------------+-----------------+ | | Understand the | | Water -- | | | major nutrients | | abundant in | | | in all food | | nature & the | | | products | | human body -- | | | | | taste | | | | | perception not | | | | | initiated until | | | | | molecules mix | | | | | with saliva -- | | | | | required for | | | | | digestion, | | | | | absorption, | | | | | transport, | | | | | metabolism & | | | | | excretion of | | | | | nutrients -- | | | | | water activity | | | | | Aw | | | | | | | | | | Carbohydrates | | | | | -- supply 17kJ/ | | | | | per gram as | | | | | energy -- | | | | | simple carbs | | | | | (monosaccharide | | | | | s | | | | | & | | | | | disaccharides) | | | | | & complex carbs | | | | | (long chains of | | | | | glucose joined | | | | | together in | | | | | different | | | | | configurations | | | | | to form starch | | | | | | | | | | Fibre & | | | | | resistant | | | | | starch -- | | | | | storage and | | | | | cell wall | | | | | polysaccharides | | | | | of plants that | | | | | cannot be | | | | | hydrolysed by | | | | | digestive | | | | | enzymes -- can | | | | | be insoluble & | | | | | soluble -- | | | | | resistant | | | | | starch escapes | | | | | digestion in | | | | | small intestine | | | | | | | | | | Protein -- | | | | | provides 17kJ | | | | | p/gram to body | | | | | -- made from | | | | | amino acids | | | | | joined in a | | | | | specific | | | | | sequence -- | | | | | denaturing of | | | | | protein is when | | | | | the structure | | | | | unfolds to | | | | | enable easier | | | | | digestion | | | | | | | | | | Fat -- provides | | | | | 376kJ per/gram | | | | | to body -- | | | | | described by | | | | | degree of | | | | | saturation -- | | | | | saturated fats | | | | | -\> whole milk | | | | | & fatty meat -- | | | | | monosaturated | | | | | fats -\> olive, | | | | | canda, avocado | | | | | -- | | | | | polysaturated | | | | | fats -\> | | | | | omega-6 & | | | | | soybean | +-----------------+-----------------+-----------------+-----------------+ | **Week 3** | Describe the | | Parts of a | | | parts of a | | grain | | | grain and how | | | | | it is turned | | Bran layer -- | | | into flour | | fibre, | | | | | vitamins, | | | | | minerals, | | | | | phytonutrients | | | | | | | | | | Endosperm -- | | | | | carbohydrates, | | | | | protein | | | | | | | | | | Germ -- | | | | | essential fatty | | | | | acid, vitamin | | | | | E, B vitamins, | | | | | minerals, | | | | | phytonutrients | | | | | | | | | | Flour -- grain | | | | | is put into | | | | | channel and | | | | | centrifugal | | | | | force is put | | | | | along grooves | | | | | creating flour | +-----------------+-----------------+-----------------+-----------------+ | | Understand the | | Starch is | | | storage of | | insoluble in | | | starch as a | | cold water | | | combination of | | | | | amylose and | | Amylopectin -- | | | amylopectin | | (75-80%) | | | | | branched | | | | | arrangement of | | | | | many thousand | | | | | glucose | | | | | molecules -- | | | | | high GI | | | | | | | | | | Amylose -- | | | | | (20-25%) linear | | | | | shape 500-2000 | | | | | glucose | | | | | molecules -- | | | | | low GI -- | | | | | cloudy when | | | | | heated forms a | | | | | gel when cooled | +-----------------+-----------------+-----------------+-----------------+ | | Describe the | | Gelatinisation | | | process of | | -- when starch | | | gelatinisation | | is heated in | | | and | | water & granule | | | retrogradation | | imbibes water | | | | | at 60-71 | | | | | degrees -- heat | | | | | continues | | | | | starch granules | | | | | to take up more | | | | | water and | | | | | irreversibly | | | | | swell -- short | | | | | chain amylose | | | | | comes out of | | | | | liquid -- | | | | | swollen granule | | | | | takes up more | | | | | room and | | | | | thickens | | | | | mixture | | | | | | | | | | Retrogradation | | | | | -- after | | | | | gelatinisation | | | | | starch is | | | | | cooled mixture | | | | | will become | | | | | solid/ rigid | | | | | gel -- due to | | | | | amylose | | | | | rebonding | | | | | (retrogradation | | | | | ), | | | | | amylopectin- | | | | | rebonding | | | | | (recrystallisat | | | | | ion) | | | | | & lipid -- | | | | | amylose | | | | | complexes being | | | | | formed | +-----------------+-----------------+-----------------+-----------------+ | | Describe | | Cool gel starch | | | syneresis and | | will eventually | | | how it occurs | | leak a gel | | | | | which is | | | | | syneresis -- | | | | | occurs because | | | | | of amylose | | | | | rebonding | +-----------------+-----------------+-----------------+-----------------+ | | Outline the | | Gliadin + | | | function of | | glutenin -- | | | gluten in | | bonded by water | | | baking | | = gluten mesh | | | | | structure | | | | | | | | | | The elastic | | | | | properties of | | | | | gluten make it | | | | | suitable for | | | | | baking | | | | | | | | | | Protein gliadin | | | | | and glutenin | | | | | become flexible | | | | | when mixed with | | | | | water making | | | | | gluten | +-----------------+-----------------+-----------------+-----------------+ | | Describe | | Maillard - | | | malliard and | | browning that | | | caramelisation | | occurs on | | | reactions | | cooking -- | | | | | complex | | | | | reaction that | | | | | requires carbs | | | | | + protein + | | | | | heat | | | | | | | | | | Caramelisation | | | | | -- applying | | | | | heat to sugars | | | | | in a | | | | | non-enzymatic | | | | | browning -- | | | | | volatile | | | | | chemicals are | | | | | produced to | | | | | break down & | | | | | release water = | | | | | nutty flavour & | | | | | brown colour | | | | | occurs | +-----------------+-----------------+-----------------+-----------------+ | | Understand how | | Amylose -- | | | amylose/amylope | | digested slowly | | | ctin | | -- low GI | | | content impact | | | | | GI | | Amylopectin -- | | | | | branched | | | | | formation makes | | | | | it harder to | | | | | digest -- high | | | | | GI | +-----------------+-----------------+-----------------+-----------------+ | **Week 4** | List protein | | Milk = casein & | | | content of | | whey | | | common foods | | | | | | | Meat = actin, | | | | | myosin, | | | | | collagen, | | | | | elastin | +-----------------+-----------------+-----------------+-----------------+ | | Explain how | | Denaturing is | | | proteins | | the | | | denature, | | distribution of | | | coagulate and | | the structure | | | precipitate | | | | | | | Heat increases | | | | | kinetic energy | | | | | resulting in | | | | | vibrations w/ | | | | | protein | | | | | molecules | | | | | forcing the | | | | | tertiary | | | | | structure of | | | | | hydrogens to | | | | | bind & break | | | | | disrupting the | | | | | non-polar | | | | | hydrophobic | | | | | interactions | | | | | unravelling the | | | | | structure | +-----------------+-----------------+-----------------+-----------------+ | | Explain how | | Heat -- | | | heat, acid and | | proteins are | | | enzymes affect | | heated and go | | | proteins in | | under | | | food | | denaturation- | | | | | unfolding the | | | | | 3-dimensional | | | | | structure -- | | | | | coagulation new | | | | | bonds created | | | | | | | | | | Acid -- | | | | | denaturation | | | | | disrupting | | | | | bonds - flavour | | | | | enhancement | | | | | | | | | | Enzymes -- | | | | | protein | | | | | breakdown -- | | | | | ripening -- | | | | | fermentation | +-----------------+-----------------+-----------------+-----------------+ | | Describe gluten | | Rye, barely & | | | | | grains found in | | | | | prolamins = | | | | | high levels of | | | | | glutenin's & | | | | | proline amino | | | | | acids | | | | | | | | | | Wheat | | | | | endosperms = | | | | | 7-15% protein | | | | | -- remaining | | | | | 80-85% of | | | | | protein is | | | | | storage | | | | | | | | | | Gliadins = | | | | | responsible for | | | | | elastic | | | | | properties -- 1 | | | | | polypeptide | | | | | chain | | | | | | | | | | Glutenin = many | | | | | polypeptide | | | | | chains | +-----------------+-----------------+-----------------+-----------------+ | **Week 5** | List fat | | Saturated fats | | | content of | | -- animal foods | | | common foods | | | | | | | Trans fat -- | | | | | commercially | | | | | prepared | | | | | | | | | | Unsaturated -- | | | | | plant foods | | | | | | | | | | Polysaturated & | | | | | monosaturated | +-----------------+-----------------+-----------------+-----------------+ | | Fat and | | Heat & cool to | | | tempering | | get desirable | | | chocolate | | crystallisation | | | | | , | | | | | snap and glossy | | | | | melt in mouth | | | | | feel | | | | | | | | | | Fat crystal | | | | | formation | | | | | occurs when | | | | | fats cooled | | | | | from completely | | | | | melted to below | | | | | melting point | +-----------------+-----------------+-----------------+-----------------+ | | Explain | | Emulsions -- 2 | | | emulsions and | | colloid | | | foams and how | | substances that | | | they are formed | | don't mix | | | | | together | | | | | | | | | | e.g. oil & | | | | | water | | | | | | | | | | requires | | | | | addition of | | | | | energy through | | | | | mixing, | | | | | shaking, | | | | | blending | | | | | | | | | | butter & | | | | | margarine are | | | | | examples of oil | | | | | in water | | | | | | | | | | colloids + | | | | | water | | | | | | | | | | foams -- | | | | | bubbles of gas | | | | | are trapped in | | | | | a solid or | | | | | liquid | | | | | | | | | | done by | | | | | shaking, | | | | | whipping etc | | | | | | | | | | emulsifiers can | | | | | stabilise foams | +-----------------+-----------------+-----------------+-----------------+ | | Understand food | | To prevent the | | | industry use of | | separation of | | | emulsifiers | | the oil in | | | | | water | +-----------------+-----------------+-----------------+-----------------+ | | Health | | Fats -- absorb | | | properties of | | vitamins e.g. | | | fats and oils | | A,D,E & K | | | | | | | | | | Keep our skin | | | | | healthy | | | | | | | | | | Omega-3 is good | | | | | for heart | | | | | health | | | | | | | | | | Keep you | | | | | satisfied for | | | | | longer | +-----------------+-----------------+-----------------+-----------------+ | **Week 6** | Understanding | | Chemical -- SR | | | the use and | | flour, sodium, | | | application of | | bicarbonate -- | | | different | | make things | | | leavening | | rise such as | | | agents | | cakes etc | | | | | | | | | | Mechanical -- | | | | | also known as | | | | | physical such | | | | | as whisking, | | | | | air and steam | | | | | etc. | | | | | | | | | | Biological -- | | | | | yeast, | | | | | bacteria, | | | | | fermented | | | | | sugars produce | | | | | gas and flavour | +-----------------+-----------------+-----------------+-----------------+ | | Use of eggs in | | High source of | | | leavened | | protein, | | | products and | | saturated & | | | nutritional | | unsaturated | | | value | | fats | | | | | | | | | | Iron & trace | | | | | minerals | | | | | | | | | | Vitamin E, A, | | | | | K, D & B | | | | | | | | | | e.g. sponge | | | | | cake -- egg, | | | | | yolk trapped | | | | | air structure | | | | | is held with | | | | | baking -- | | | | | proteins | | | | | coagulate and | | | | | set | +-----------------+-----------------+-----------------+-----------------+ | | Understand | | Fermenting | | | different | | | | | methods of food | | Drying | | | preservation | | | | | | | Canning | | | | | | | | | | Irradiating | | | | | | | | | | Cooking | | | | | | | | | | Cooling | | | | | | | | | | Freezing | +-----------------+-----------------+-----------------+-----------------+ | | Fermenting | | Natural | | | foods as method | | development of | | | of preservation | | friendly | | | | | bacteria & | | | | | yeast | | | | | | | | | | Lower the pH to | | | | | 4.6 (less | | | | | acidic) | | | | | | | | | | Natural by | | | | | products such | | | | | as acetic acid, | | | | | lactic acid & | | | | | alcohol prevent | | | | | growrh of | | | | | pathogenic | | | | | bacteria | | | | | | | | | | Extends shelf | | | | | life | +-----------------+-----------------+-----------------+-----------------+ | **Week 7** | Understand | | | | | different | | | | | methods of food | | | | | preservation; | | | +-----------------+-----------------+-----------------+-----------------+ | | Fermenting | | Friendly | | | | | bacteria | | | | | | | | | | Utilises the | | | | | growth & | | | | | activities of | | | | | microorganism | +-----------------+-----------------+-----------------+-----------------+ | | Drying | | Salt drying | +-----------------+-----------------+-----------------+-----------------+ | | Canning | | High heat | | | | | sterilisation | | | | | | | | | | -+ 12 degrees | | | | | | | | | | Kills spores | | | | | forming | | | | | bacteria | | | | | | | | | | Can destroy | | | | | nutrients | +-----------------+-----------------+-----------------+-----------------+ | | Irradiating | | Radiate packet | | | | | food | | | | | | | | | | Kill bacteria, | | | | | mould, insects | | | | | etc. | | | | | | | | | | Needs to be | | | | | labelled | +-----------------+-----------------+-----------------+-----------------+ | | Cooking | | Boiling, frying | | | | | | | | | | Adding heat | | | | | | | | | | Aim is to | | | | | deactivate | | | | | micro-organisms | | | | | | | | | | Above 74 | | | | | degrees | | | | | majority of | | | | | bacteria & food | | | | | spoilage are | | | | | destroyed | | | | | | | | | | The 6 factors | | | | | time, | | | | | nutrients, pH, | | | | | temperature, | | | | | moisture, gas | | | | | atmosphere | +-----------------+-----------------+-----------------+-----------------+ | | Cooling | | Time, chilling, | | | | | fridge | | | | | | | | | | Aim to reduce | | | | | temp below 5 | | | | | degrees | | | | | | | | | | Slows microbio | | | | | growth | | | | | | | | | | Fridge temp | | | | | between 1-4 | | | | | degrees | | | | | | | | | | Listeria can | | | | | grow at 1-45 | | | | | degrees | +-----------------+-----------------+-----------------+-----------------+ | | Freezing | | Blast, chill | | | | | | | | | | Store below -16 | | | | | degrees | | | | | | | | | | Slows action of | | | | | micro-organism | | | | | | | | | | Nutrient | | | | | preservation | +-----------------+-----------------+-----------------+-----------------+ | | Freeze Drying | | Removes water | | | | | through | | | | | sublimation | | | | | | | | | | Freezing -- | | | | | crystallisation | | | | | water | | | | | | | | | | Primary drying | | | | | -- sublimation | | | | | ice | | | | | | | | | | Secondary | | | | | drying -- | | | | | desorption | | | | | water | +-----------------+-----------------+-----------------+-----------------+ | | Pasteurising | | High heat | | | | | killing liquid | | | | | | | | | | Kill inactive | | | | | harmful | | | | | micro-organisms | +-----------------+-----------------+-----------------+-----------------+ | | HACCP (Hazard | | Procedures put | | | Analysis and | | in place to | | | Critical | | ensure food | | | Control Points) | | created is safe | | | | | | | | | | Is the safety | | | | | management of | | | | | food based on | | | | | the principles | | | | | | | | | | Hazard | | | | | | | | | | Analysis | | | | | | | | | | Critical | | | | | | | | | | Control | | | | | | | | | | Points | +-----------------+-----------------+-----------------+-----------------+ | **Week 8** | Define | | Gelatinisation | | | retrogradation | | -- starch is | | | and | | heated in | | | gelatinisation | | water; the | | | of starches | | cells absorb | | | | | water causing | | | | | starch to | | | | | swell. Some | | | | | short chains of | | | | | amylose come | | | | | out of the | | | | | liquid allowing | | | | | the swollen | | | | | granule to | | | | | expand and | | | | | thicken mixture | | | | | | | | | | Retrogradation | | | | | -- after starch | | | | | becomes | | | | | gelatinised the | | | | | starch mixture | | | | | will become a | | | | | solid/rigid | | | | | gel. Due to: | | | | | | | | | | - Amylose -- | | | | | re-bonding | | | | | (retrograda | | | | | tion) | | | | | | | | | | - Amylopectin | | | | | -- | | | | | re-bonding | | | | | (recrystall | | | | | isation) | | | | | | | | | | - Lipids -- | | | | | amylose | | | | | complexes | | | | | being | | | | | formed | | | | | reduces | | | | | digestabili | | | | | ty | +-----------------+-----------------+-----------------+-----------------+ | | Outline the | | Contribute to; | | | origin and | | texture, | | | function of | | stability, | | | different non | | sensory | | | starch | | qualities | | | polysaccharide | | | | | gels and | | Xanthan gums | | | thickeners | | | | | | | Seaweed | | | | | extracts -- | | | | | alginates, | | | | | agar, | | | | | carrageenan | | | | | | | | | | Guar gum | | | | | | | | | | Pectin | +-----------------+-----------------+-----------------+-----------------+ | | Describe | | Viscosity = | | | measurement of | | thicekens a | | | viscosity and | | fluid | | | application in | | | | | the food | | Measures a | | | industry | | fluids internal | | | | | resistance to | | | | | flow | | | | | | | | | | Measures: | | | | | | | | | | - Fluid | | | | | friction | | | | | | | | | | - Measured by | | | | | a | | | | | viscometer, | | | | | units are | | | | | centiposed | | | | | (cP) | | | | | | | | | | - Useful to | | | | | maximise | | | | | production | | | | | effeteness | | | | | & cost | | | | | effectivene | | | | | ss | +-----------------+-----------------+-----------------+-----------------+ | | Describe the | | Hydrocolloids | | | factors | | -- long chain | | | influencing | | polysaccharides | | | thickening | | | | | properties | | Proteins -- | | | | | thicken, | | | | | emulsify, bind, | | | | | suspend & | | | | | stabilise, gel | | | | | | | | | | Presence of | | | | | hydroxyl -- | | | | | binds water, | | | | | improve | | | | | viscosity | +-----------------+-----------------+-----------------+-----------------+ | | Outline the | | Gelatin comes | | | origin and | | from collagen | | | function of | | most found in | | | gelatine in | | animals | | | food | | | | | | | Pig skin | | | | | | | | | | Good for skins | | | | | hydration | | | | | | | | | | Is a mixture of | | | | | peptides | | | | | proteins | | | | | produced by | | | | | hydrolysis of | | | | | collagen | +-----------------+-----------------+-----------------+-----------------+ | | Impact on | | No impact | | | digestibility | | | +-----------------+-----------------+-----------------+-----------------+ | | | | | +-----------------+-----------------+-----------------+-----------------+ | **Week 9** | Describe | | Affects quality | | | enzymatic and | | & appearance | | | oxidative | | | | | colour changes | | Requires O2 & a | | | which occur, | | pH of 5-8 | | | and the | | | | | susceptible | | Enzymes of | | | foods.  | | polyphenol | | | | | oxides | | | | | hydrolats | | | | | phenolic | | | | | compounds in | | | | | food melanin | | | | | | | | | | Melanin is an | | | | | insoluble dark | | | | | compound | | | | | | | | | | Desirable for: | | | | | tea, coffee, | | | | | cocoa, dried | | | | | fruit | | | | | | | | | | Undesirable: | | | | | avocado, | | | | | bananas, apples | | | | | | | | | | Prevented: | | | | | balancing, | | | | | antioxidants, | | | | | acidification | +-----------------+-----------------+-----------------+-----------------+ | | Describe the | | Natural food | | | health benefits | | dye: main | | | of the coloured | | function of | | | phytochemicals | | antioxidant is | | | present in | | to destroy free | | | foods | | radicals in | | | | | cellular | | | | | environment | | | | | | | | | | Phytochemicals | | | | | | | | | | - Antioxidant | | | | | activity | | | | | | | | | | - Cancer | | | | | preventing | | | | | | | | | | - Interferenc | | | | | e | | | | | w DNA | | | | | replication | | | | | | | | | | - Antibacteri | | | | | al | | | | | affect | | | | | | | | | | - Act as | | | | | hormones | | | | | | | | | | - Stimulation | | | | | of enzymes | | | | | | | | | | - Reduce | | | | | bioavailabi | | | | | lity | | | | | of | | | | | nutrients | +-----------------+-----------------+-----------------+-----------------+ | | Understand the | | Important | | | role of colour | | product | | | in taste | | intrinsic | | | perception | | sensory cue | | | | | when it comes | | | | | to setting | | | | | people's | | | | | expectations | | | | | regarding the | | | | | likely taste | | | | | and flavour of | | | | | foods and | | | | | drinks | +-----------------+-----------------+-----------------+-----------------+ | | Understand the | | Pigments | | | different | | | | | classes of food | | Cartenoids | | | colour | | | | | additives | | - Carotene | | | | | (yellow | | | | | orange) | | | | | | | | | | - Lycopene | | | | | (red-orange | | | | | ) | | | | | | | | | | - Xanthophyll | | | | | (yellow) | | | | | | | | | | - Luxtein | | | | | | | | | | - Zeaxanthin | | | | | | | | | | Chlorophyll | | | | | | | | | | - Chlorophyll | | | | | A (blue | | | | | green) | | | | | | | | | | - Chlorophyll | | | | | B (green) | | | | | | | | | | Flavonoids | | | | | | | | | | - Anthocyanin | | | | | (red-purple | | | | | ) | | | | | | | | | | - Antohnthin | | | | | (creamy-whi | | | | | te) | | | | | | | | | | - Belatins | | | | | (purple-red | | | | | /yellow) | +-----------------+-----------------+-----------------+-----------------+ | **Week 10** | Understand the | | Method of | | | process of new | | research | | | product | | | | | development | | Combine | | | within the food | | marketing, | | | industry | | social science | | | | | and food | | | | | science | | | | | | | | | | Product | | | | | strategy and | | | | | development | | | | | | | | | | Design and | | | | | development | | | | | | | | | | Product | | | | | commercialisati | | | | | on | | | | | | | | | | Product launch | | | | | and evaluation | +-----------------+-----------------+-----------------+-----------------+ | | Be able to | | Idea -- store | | | describe the | | | | | steps from idea | | Market research | | | to store | | | | | availability | | Product design | | | | | and research | | | | | | | | | | Factory trial | | | | | of product | +-----------------+-----------------+-----------------+-----------------+ | | Outline the | | Designing | | | nutritional | | prototype // | | | considerations | | recipe need to | | | taken in the | | formulate to | | | development | | fit industrial | | | process | | size -- scaling | | | | | up larger batch | | | | | sizes to test | | | | | effectiveness & | | | | | impact of | | | | | quality | | | | | | | | | | Tweaking | | | | | recipes if need | | | | | | | | | | Use of | | | | | additive, | | | | | preservatives | | | | | to make product | | | | | marketable | +-----------------+-----------------+-----------------+-----------------+ | | Understand the | | - Influence | | | critical role | | customer | | | marketing plays | | purchase | | | in food product | | | | | development | | - Determines | | | | | success of | | | | | product | | | | | | | | | | - Everyone | | | | | believes | | | | | the label | | | | | | | | | | - Innovative | | | | | language -- | | | | | positivity | | | | | | | | | | - Consumers | | | | | | | | | | - Children | | | | | most | | | | | vulnerable | | | | | | | | | | - Attracted | | | | | to colours, | | | | | characters, | | | | | brand | | | | | association | | | | | | | | | | - Sports team | | | | | sponsorship | +-----------------+-----------------+-----------------+-----------------+ | **Week 11** | Be able to | | Solid -- liquid | | | explain | | -- gas | | | transition of | | | | | phases in food | | Freezing -- | | | and cooking | | liquid- solid | | | | | | | | | | Melting -- | | | | | solid-liquid | | | | | | | | | | Condensation -- | | | | | gas- liquid | | | | | | | | | | Vaporisation -- | | | | | liquid- gas | | | | | | | | | | Sublimation- | | | | | solid -- gas -- | | | | | without the | | | | | liquid stage | | | | | | | | | | Deposition -- | | | | | gas-solid -- | | | | | without liquid | | | | | stage | +-----------------+-----------------+-----------------+-----------------+ | | Describe heat | | Conduction- | | | transfer | | heat transfers | | | | | through medium | | | | | (object e.g. | | | | | metal) thermal | | | | | energy | | | | | transferred to | | | | | outer energy | | | | | | | | | | Convection -- | | | | | thermal energy | | | | | transferred | | | | | through | | | | | movement | | | | | currents form & | | | | | circulate heat | | | | | oven fans | | | | | | | | | | Radiation -- | | | | | heat source | | | | | emits | | | | | electromagnetic | | | | | waves absorbed | | | | | by food e.g. | | | | | toaster | | | | | | | | | | Induction -- | | | | | power supply | | | | | electricity, | | | | | uses | | | | | electromagnetic | | | | | forces -- coils | | | | | supply current. | | | | | Magnetic field | | | | | creates | | | | | vibration in | | | | | molecules -- | | | | | transfers heat | | | | | to food | | | | | | | | | | Dielectric | | | | | (microwave) -- | | | | | electromagnetic | | | | | radiation | | | | | generates heat | | | | | inside food. | | | | | Transformers | | | | | converts | | | | | electricity | | | | | power to | | | | | magnetron -- | | | | | boils off | | | | | electrons | | | | | antenna | | | | | transmits | | | | | around | | | | | microwave -- | | | | | waves bounce | | | | | around the | | | | | microwave & | | | | | land in food. | | | | | Vibrating food | | | | | particles | | | | | create heat | +-----------------+-----------------+-----------------+-----------------+ | | Be able to | | Induction | | | select | | cooking | | | appropriate | | requires cook | | | cookware for | | wear to be flat | | | food | | bottomed made | | | preparation | | from | | | | | ferromagnetic | | | | | materials such | | | | | as iron, | | | | | copper, or | | | | | stainless steal | +-----------------+-----------------+-----------------+-----------------+ | | Outline how | | Manipulation -- | | | transitions in | | changing | | | food occur | | texture/look by | | | through | | adding air -- | | | mechanical, | | can break down | | | chemical, or | | compounds | | | heat | | blending, | | | manipulation | | cutting, | | | | | whipping, | | | | | kneading, | | | | | whisking, | | | | | pureeing | | | | | | | | | | Chemical -- | | | | | changing | | | | | chemical | | | | | structure of | | | | | food including | | | | | surface area & | | | | | texture e.g. | | | | | brining, adding | | | | | salt, | | | | | marinating, | | | | | flavour | | | | | enhancing | | | | | colour, change, | | | | | texture, | | | | | pickling | | | | | through adding | | | | | acidity as | | | | | preservation | | | | | method & | | | | | infusion -- | | | | | adding flavour | | | | | | | | | | Heat | | | | | manipulation -- | | | | | adding removing | | | | | heat (thermal | | | | | energy) adding | | | | | through | | |