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Food Technology in Action 4E Preliminary and HSC Course & eBookPLUS
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Food Technology in Action Preliminary and HSC Scourses with eBookPLUS, 4th Edition is designed to engage and instruct students in New South Wales studying the Stage 6 Food Technology syllabus implemented in 2000 and amended in 2009. The text comprehensively covers all outcomes prescribed in the syllabus for both the preliminary and HSC components of the course. Key features include: * Accessible language, photographs, tables and diagrams guide different types of learners * Extensive use of case studies and experiments lends real-world relevance * Regular review questions, key terms, summary notes and a glossary aid recall and revision * Outcome tasks linked specifically to the syllabus provide a range of tasks, including research assignments, debate topics and experiments * Links to websites of interest help students keep up to date with issues in Food Technology * HSC practice questions appear at the end of each strand Food Technology in Action, 4E features eBookPLUS: an electronic version of the textbook and flexible and engaging ICT activities available online at the JacarandaPLUS website (
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Table of Contents

Part 1. Stage 6 Preliminary course. CORE STRAND 1: FOOD AVAILABILITY AND SELECTION. Chapter 1. Influences on food availability. Chapter 2. Factors affecting food selection. CORE STRAND 2: FOOD QUALITY. Chapter 3. Safe storage and preparation of food. Chapter 4. Sensory characteristics of food and food presentation. Chapter 5. Functional properties of food. Chapter 6. Food nutrients. Chapter 7. Diets for optimum nutrition. Part 2. Stage 6 HSC course. CORE STRAND 4: AUSTRALIAN FOOD INDUSTRY. Chapter 8. Sectors and aspects of the Australian food industry. Chapter 9. Policy and legislation. HSC PRACTICE EXAM QUESTIONS. CORE STRAND 5: FOOD MANUFACTURE. Chapter 10. Production, processing and preservation. Chapter 11. Packaging, storage and distribution. Chapter 12. Food manufacturing and consumers. HSC PRACTICE EXAM QUESTIONS. CORE STRAND 6: FOOD PRODUCT DEVELOPMENT. Chapter 13. Factors that affect food product development. Chapter 14. Reasons for and types of food product development. Chapter 15. Steps in food product development. Chapter 16. Marketing plans. HSC PRACTICE EXAM QUESTIONS. CORE STRAND 7: CONTEMPORARY NUTRITION ISSUES. Chapter 17. Diet and health in Australia. Chapter 18. Options for managing nutritional fitness. Chapter 19. Influences on nutritional status. HSC PRACTICE EXAM QUESTIONS.

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