QCE Food & NutritionPractice Examination 18

This paper covers

• Fermentation science and microbiological safety of plant-based food systems
• Lactic acid bacteria (LAB) metabolism and pH reduction as a preservation mechanism
• Carbohydrate science: starch gelatinisation and the role of plant-based thickeners in yoghurt texture
• Fat science: emulsification with lecithin and coconut cream fat crystallisation in plant-based matrices
• FSANZ labelling compliance and Nutrition Information Panels for novel food products
• Nutrient Profiling Scoring Criterion (NPSC) calculation and interpretation
• Food & Nutrition problem-solving process applied to a plant-based alternative product
• Defining and analysing a Nutrition Consumer Market (NCM): flexitarians and lactose-intolerant consumers
• Sensory profiling and prototype evaluation of fermented plant-based products
• Foodborne disease prevention: controlling Listeria monocytogenes and Salmonella in fermented foods

Students are permitted to bring into the examination the materials normally allowed for this subject. Answer all questions in the spaces provided.

This is an ATARMAxxing practice paper. It is not an official examination and is not affiliated with, endorsed by, or produced by the VCAA, NESA or the QCAA.