QCE Food & Nutrition Units 3&4 Notes

These are the 20 revision notes inside the QCE Food & Nutrition Mastery Pack. Open any note to see what it covers before you buy.

1. Monosaccharides, disaccharides and polysaccharides3 · Food science of carbohydrate and fat

   Classification and structure of carbohydrates

2. Soluble and insoluble dietary fibre3 · Food science of carbohydrate and fat

   Dietary fibre types and health effects

3. Gelatinisation, gelation and retrogradation3 · Food science of carbohydrate and fat

   Starch gelatinisation and gelation

4. Functional properties of sugars in food3 · Food science of carbohydrate and fat

   Sugar and sweetener functionality

5. Aeration in carbohydrate-based food systems3 · Food science of carbohydrate and fat

   Aeration and foam formation

6. Fatty acid types and their nutritional significance3 · Food science of carbohydrate and fat

   Classification and structure of dietary fats

7. Physiological functions of dietary lipids3 · Food science of carbohydrate and fat

   Functions of dietary fat in the body

8. Emulsions and emulsifiers in food production3 · Food science of carbohydrate and fat

   Emulsification and emulsifiers

9. Fat plasticity and crystallisation in baked goods3 · Food science of carbohydrate and fat

   Plasticity, crystallisation and shortening

10. Fats in cooking — smoke point, rancidity and heat transfer3 · Food science of carbohydrate and fat

    Heat transfer and fat degradation

11. Microbial hazards, food spoilage and foodborne disease3 · Food science of carbohydrate and fat

    Microbial spoilage and foodborne illness

12. Principles and methods of food preservation3 · Food science of carbohydrate and fat

    Preservation methods and their scientific basis

13. Nutrition consumer markets — characteristics and needs4 · Food solution development for nutrition consumer markets

    Defining and analysing nutrition consumer markets

14. Reading and applying Nutrition Information Panels4 · Food solution development for nutrition consumer markets

    Nutrition Information Panels and nutritional analysis

15. Nutrient Profiling Scoring Criterion (NPSC)4 · Food solution development for nutrition consumer markets

    Nutrient Profiling Scoring Criterion

16. Food component substitution in recipe development4 · Food solution development for nutrition consumer markets

    Food formulation and ingredient substitution

17. Sensory profiling and evaluation in food development4 · Food solution development for nutrition consumer markets

    Sensory evaluation methods

18. Applying the Food & Nutrition problem-solving process4 · Food solution development for nutrition consumer markets

    The Food & Nutrition problem-solving process

19. FSANZ food labelling standards for food solutions4 · Food solution development for nutrition consumer markets

    Food labelling and regulatory requirements

20. Evaluating prototypes against NCM criteria4 · Food solution development for nutrition consumer markets

    Evaluating and justifying food solutions