Nutrients, food chemistry, microbiology and the dietary analysis that connects composition to health.
These are the statements the Food Technology syllabus makes about Food Science and Nutrition. Dux records each one against the questions you answer, so you can see which of them you have actually been tested on and which have never been asked.
The nutrients, their functions, and how the Australian Dietary Guidelines translate them into a pattern of eating.
The reactions and physical changes that determine texture, structure and keeping quality.
Microbial growth conditions, spoilage and pathogens, and the controls that prevent illness.
Nutritional needs across the lifecycle and for specific activity levels, and the products developed for them.
Protein, carbohydrate and fat in the body, and the consequences of excess and deficiency.
Caramelisation, Maillard browning, gelatinisation, denaturation and emulsification, and how each is controlled.
The conditions microbes need, and the hurdle approach that removes or limits each one.
Analysing a diet or recipe against guidelines, and modifying it without destroying its acceptability.
Preservatives, emulsifiers, thickeners and colours: what each does and when it is justified.
HSC Food Technology - Examination Shape is 100 marks in 180 minutes. Questions on Food Science and Nutrition are not one shape repeated: the command word decides what the marker is looking for, and the mark value decides how much of it. These are the ones Food Technology uses.
Dux writes practice for this module in exactly these shapes, so the drill is the same task the paper sets — not a general knowledge quiz with the module name on it.
Food Science and Nutrition opens the Food Technology course. Students routinely lose marks because a question spans two modules, so the neighbouring modules are worth reading next to this one.
Dux diagnoses Food Technology dot point by dot point, then writes questions in the shape this course marks. Written answers come back marked against the bands.