HSC Food Technology flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Food security definition

Physical, social and economic access by all people at all times to sufficient, safe and nutritious food that meets dietary needs and preferences for an active, healthy life.

Food supply chain stages

Production, processing, distribution, retail and consumption. Disruption at any stage, such as drought or transport failure, reduces food availability and can raise prices.

Physiological factors of selection

Bodily influences on what people eat, including hunger, appetite, nutritional requirements at different life stages, allergies and intolerances, and health conditions such as diabetes.

Economic factors of selection

Income level, food price, household budget and location determine what foods are affordable and accessible; lower incomes restrict choice and increase reliance on staples.

Social factors of selection

Family, peers, culture, religion, education and media influence food choices by shaping habits, beliefs, acceptable foods and exposure to food advertising and trends.

Psychological factors of selection

Values, beliefs, attitudes, habits and emotions guide food choice; for example, ethical concerns may lead to choosing free-range, organic or plant-based foods.

Seasonality and availability

Foods naturally harvested at certain times are cheapest and freshest in season; out-of-season foods rely on storage, imports and cold chain, raising cost and reducing quality.

Sensory evaluation definition

Assessment of food quality using the human senses of sight, smell, taste, touch and hearing, conducted with controlled conditions, coded samples and trained or screened panellists.

Triangle test purpose

A difference test in which panellists receive three coded samples, two identical and one different, and identify the odd one to detect whether a detectable difference exists.

Emulsification explained

A functional property where an emulsifier such as lecithin in egg yolk holds oil and water droplets dispersed together, as in mayonnaise, preventing them from separating.

Gelatinisation of starch

Starch granules absorb water when heated, swell and burst, releasing starch into the liquid, which thickens on cooling; used in sauces, custard and gravies.

Maillard browning reaction

A reaction between reducing sugars and amino acids at high heat that browns food and develops flavour, as in toast, roasted meat and baked bread crust.

Enzymatic browning control

Polyphenol oxidase browns cut fruit when exposed to oxygen; blanching, acid dips such as lemon juice, refrigeration or oxygen exclusion slow the reaction.

Oxidative rancidity

Oxygen reacts with unsaturated fats, producing off flavours and odours; controlled by antioxidants, airtight packaging, cool storage and excluding light.

Water activity preservation

Reducing available water by drying, salting or sugaring inhibits microbial growth and enzyme activity, extending shelf life of foods such as jerky and jam.

Six nutrient groups

Carbohydrates, proteins, lipids, vitamins, minerals and water. The first three are macronutrients supplying energy; vitamins and minerals are micronutrients needed in small amounts.

Energy values of nutrients

Carbohydrate and protein each provide about 17 kilojoules per gram, fat provides about 37 kilojoules per gram, and alcohol provides about 29 kilojoules per gram.

Australian Dietary Guidelines

Five nationally endorsed guidelines promoting variety and adequacy, limiting discretionary foods, physical activity, breastfeeding, and safe food handling and storage for health.

Australian Guide to Healthy Eating

A pie-chart model showing proportions of five food groups plus water, with discretionary foods outside the circle to be eaten only occasionally and in small amounts.

Recommended Dietary Intake

The average daily intake level sufficient to meet the nutrient requirements of nearly all healthy people in a specified life-stage and sex group.

Upper Level of Intake

The highest average daily nutrient intake likely to pose no risk of adverse health effects to almost all individuals in a group; exceeding it increases risk.

Discretionary foods

Energy-dense, nutrient-poor foods and drinks high in saturated fat, added sugar, salt or alcohol, not needed for a healthy diet and recommended only occasionally.

Nutrition Information Panel

A mandatory label panel showing energy, protein, fat, saturated fat, carbohydrate, sugars and sodium per serving and per 100 grams or millilitres.

Health Star Rating

A voluntary front-of-pack system scoring foods from half a star to five stars, based on energy, saturated fat, sugar, sodium, fruit, vegetable, nut and legume content.

Diet-related conditions

Diseases linked to eating patterns, including obesity, type 2 diabetes, cardiovascular disease, dental caries, osteoporosis and iron-deficiency anaemia, influenced by excess or deficiency.

Food industry sectors

Primary production (agriculture and fisheries), food processing and manufacturing, food retail, and food service and catering; each adds value along the food supply chain.

FSANZ role

Food Standards Australia New Zealand develops and administers the joint Australia New Zealand Food Standards Code covering food safety, labelling, additives and composition.

Value adding meaning

Processing raw agricultural produce into higher-value products, such as turning milk into cheese or wheat into bread, increasing shelf life, convenience and export returns.

High-pressure processing

A non-thermal preservation technology applying intense pressure to foods, inactivating microorganisms and extending shelf life while better retaining nutrients, colour and flavour.

Modified atmosphere packaging

Packaging that replaces air with a controlled gas mix, often low oxygen and raised carbon dioxide or nitrogen, to slow respiration and microbial growth and extend shelf life.

Food industry trends

Growing demand for convenience, online grocery shopping, plant-based and functional foods, sustainability and waste reduction, and export expansion into Asian markets.

Food industry careers

Roles include food technologists, quality assurance officers, production managers, dietitians, agricultural scientists, food service managers and packaging technologists.