Application
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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Use and apply terms and concepts relating to organic substances important in food processing | 1.1 Use biochemical terminology relating to food processing 1.2 Apply relevant concepts to explain the biochemistry in food processing |
2. Identify biochemical compounds and explain biochemical reactions important in food processing | 2.1 Identify and classify biochemical carbohydrates including amino acids, proteins and lipids 2.2 Identify the molecular structure of important biochemical compounds 2.3 Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place 2.4 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 | 3.1 Identify biochemical macro constituents and micro constituents of food 3.2 Assess the effect of processing on biochemistry and nutritional value of foodstuffs 3.3 Identify biochemical actions of food additives 3.4 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 | 4.1 Establish properties of biochemical compounds and their extraction techniques for a food processing operation 4.2 Conduct sampling as specified by the sampling plan 4.3 Maintain sample purity and integrity prior to testing 4.4 Use the results of tests to assist with ingredient selection and food labelling |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret documentation related to biochemistry Interpret industry standards |
Numeracy | Interpret analytical results Maintain and analyse data from tests Determine calibration procedures and schedule for test equipment |
Interact with others | Clarify the purpose and possible actions to be taken as a result of work-related communications Use industry standard terminology |
Get the work done | Problem-solve issues as they arise |
Sectors
Food science and technology (FST)