WACE ATAR Food Science and Technology case studies
WACE ATAR Food Science and Technology · Put your knowledge to work in context.
The WACE ATAR Food Science and Technology course is a Western Australian senior secondary subject for students who want a science-grounded understanding of food - how its components behave, how products are designed and made safely, and how food systems affect people and the environment. It suits students preparing for university pathways in food science, nutrition, dietetics, health science, engineering or hospitality management, and it also builds practical capability for anyone interested in the food industry. The WACE ATAR Food Science and Technology case studies are 5 cases and about 3,413 words.
1The Yoghurt Batch That Split
A small school-based food business produces 40 tubs of set yoghurt each week. The recipe heats 10 L of full-cream milk to 85 °C for 30 minutes, cools it to 43 °C, inoculates with 2 % live culture, fills tubs, and incubates at 43 °C until the pH reaches 4.6 (about 4 hours).
659 words, about 3 min2The Lunchbox Chicken Rice
A catering student prepares 60 portions of chicken rice for a school event. Cooked rice is held in a warm cabinet set to 58 °C for 3 hours before service.
691 words, about 3 min3Reformulating the Snack Bar
A food technology class is reformulating a muesli bar. The current bar contains 38 g of sugar per 100 g, mostly from glucose syrup and dried fruit, and 22 g of fat per 100 g, mostly from added vegetable fat.
695 words, about 3 min4The Farmers' Market Pricing Decision
A small farm sells tomatoes at a farmers' market. Field tomatoes cost 2.40 per kg to grow, harvest and transport.
656 words, about 3 min5The Allergen Labelling Call
A bakery makes a range of biscuits on shared equipment. One line uses sesame seeds; another uses peanuts.
712 words, about 4 min