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Elements and Performance Criteria

1. Use and apply terms and concepts relating to organic substances important in food processing
   • Use biochemical terminology relating to food processing
   • Apply relevant concepts to explain the biochemistry in food processing
2. Identify biochemical compounds and explain biochemical reactions important 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
3. Assess the impact of food processing operations on the biochemistry of processed food products
   • 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
4. Extract samples of product or raw materials for testing and apply the results to food production processes
   • 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