QCE Food & NutritionPractice Examination 6

This paper covers

• Food science of carbohydrates and fats (Unit 3): lactose structure and hydrolysis, starch gelatinisation, emulsification, fat crystallisation
• Nutritional significance: calcium bioavailability, vitamin D synergy, bone health physiology in older women, dietary reference values
• Functional properties of dairy ingredients: casein micelles, whey proteins, pectin as thickener, live culture fermentation
• Food safety: microbial hazards in fermented dairy, pH as preservation mechanism, pasteurisation principles, cold chain
• FSANZ labelling: Nutrition Information Panels, nutrient content claims, health claims, Nutrient Profiling Scoring Criterion (NPSC)
• Food solution development (Unit 4): NCM definition, problem-solving process, prototype testing, sensory evaluation, ingredient substitution
• Calcium fortification strategies: calcium carbonate vs calcium citrate, bioavailability, interaction with lactase enzyme
• Yoghurt rheology: protein denaturation, acid gel formation, syneresis control, texture descriptors

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.