WACE ATAR Food Science and Technology study guide
WACE ATAR Food Science and Technology · Work through your exam, one topic at a time.
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 study guide has 7 sections and about 2,330 words.
01Food Science Principles: Nutrients, Food Chemistry and Food Properties
A candidate must know the six nutrient classes (carbohydrates, proteins, lipids, vitamins, minerals, water), their energy yields (carbohydrate and protein about 17 kJ/g, fat about 37 kJ/g, alcohol about 29 kJ/g), and how each behaves during preparation. Distinguish macronutrients from micronutrients, and water-soluble vitamins (B group, C) from fat-soluble vitamins (A, D, E, K), because solubility predicts loss: water-soluble vitamins leach into cooking water and are heat-sensitive, while fat-soluble vitamins survive boiling but oxidise with heat, light and oxygen.
384 words, about 2 min02Food Safety, Hygiene and Risk Management
Candidates must classify hazards as biological (bacteria, viruses, moulds, parasites), chemical (cleaning agents, pesticides, allergens, toxins) and physical (glass, metal, bone, plastic). Know the high-risk foods: those high in protein and moisture such as meat, poultry, dairy, eggs, seafood and cooked rice.
327 words, about 2 min03Food Product Development, Design and Technology Processes
Candidates must understand the iterative design cycle: identify the need or brief, research, generate and evaluate ideas, prototype, test, evaluate against criteria, modify and produce. Know how to write a design brief with constraints and considerations, a product specification with measurable criteria, and a production plan with a flow chart, time plan and risk assessment.
326 words, about 2 min04Food Production, Processing and Preservation Technologies
Understand processing aims: extending shelf life, improving safety, improving palatability, adding convenience, enabling transport and reducing waste. Preservation works by removing or inhibiting the agents of spoilage: microorganisms, enzymes, oxygen, moisture and pests.
312 words, about 2 min05Nutrition, Health and Consumer Food Choices
Candidates must know the Australian Dietary Guidelines and the five food groups, the role of the Australian Guide to Healthy Eating, and the concept of a balanced diet providing energy and nutrients in appropriate proportions. Understand nutrient reference values including recommended dietary intake, adequate intake and upper level of intake, and how requirements vary across life stages such as childhood, pregnancy, lactation, older adulthood and physical activity levels.
327 words, about 2 min06Sustainable Food Systems, Ethics and Food Policy
Candidates must understand the food system as a chain from production, processing, distribution, retail, consumption to waste disposal. Know the three pillars of sustainability (environmental, economic and social) and apply them to food choices.
328 words, about 2 min07Practical Food Skills, Investigation and Evaluation
Candidates must demonstrate safe and hygienic work practices, correct use of equipment and knives, accurate measurement, appropriate preparation techniques (washing, peeling, cutting, mixing, folding, kneading, portioning) and cooking methods (moist heat such as boiling, steaming, poaching and stewing; dry heat such as baking, grilling, roasting and frying). Know how to select equipment and methods to preserve nutrients and sensory qualities, and how to present food attractively.
326 words, about 2 min