This unit of competency describes the skills and knowledge required to examine biochemical substances and reactions and apply knowledge to food product development and processing. The individual is required to utilise deep knowledge of food biochemistry.

This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food processing, including general food production, meat and seafood industries, and undertake roles in technical management and process management.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

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Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Use biochemical terminology relating to food processing
Apply relevant concepts to explain the biochemistry in food processing
Identify and classify biochemical carbohydrates including amino acids, proteins and lipids
Identify the molecular structure of important biochemical compounds
Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place
Perform basic tests to identify biochemical reactions and the associated physical and chemical changes in food processing
Identify biochemical macro constituents and micro constituents of food
Assess the effect of processing on biochemistry and nutritional value of foodstuffs
Identify biochemical actions of food additives
Identify the biochemical principles relating to the spoilage and preservation of foods
Establish properties of biochemical compounds and their extraction techniques for a food processing operation
Conduct sampling as specified by the sampling plan
Maintain sample purity and integrity prior to testing
Use the results of tests to assist with ingredient selection and food labelling

Assessment Cover Sheet

FBPFST5005 - Examine the biochemical properties of food

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Assessment Record Sheet

FBPFST5005 - Examine the biochemical properties of food

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

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Overall assessment result: Competent Not yet competent

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