Elements and Performance Criteria
- Use and apply terms and concepts relating to organic substances important in food processing
- Identify biochemical compounds and explain biochemical reactions important in food processing
- Biochemical compounds carbohydrates; amino acids, proteins and lipids are identified and classified
- Molecular structures for important biochemical compounds are depicted
- Chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids is identified including the molecular processes taking place
- Basic tests are performed to identify biochemical reactions and the associated physical and chemical changes in food processing
- Assess the impact of food processing operations on the biochemistry of processed food products
- Biochemical macro constituents and micro constituents of food are identified
- Effect of processing on biochemistry and nutritional value of foodstuffs is assessed
- Biochemical actions of food additives are identified
- Biochemical principles relating to the spoilage and preservation of foods are explained
- Extract samples of product or raw materials for biochemical testing and apply the results to food production processes
- Properties of biochemical compounds and their extraction techniques are established for a food processing operation
- Sampling is conducted according to the sampling plan and the tests to be conducted
- Sample purity and integrity is maintained prior to testing
- The results of biochemical testing are applied to ingredient selection and process control for a food processing operation