Unit of competency Outline

Date retreived
22/07/2026 8:31 AM AWST

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Identify the physical and chemical properties of materials, food and related products

Identify the physical and chemical properties of materials, food and related products

Unit of competency
National Code
FBPTEC4009
State Code
OAM15
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
18/04/2019
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to identify the physical and chemical properties of materials, foods and related products within a production environment.The unit applies to individuals who apply knowledge of physical and chemical properties of materials, food and related products, used to inform work in product development, production, testing, communication and problem-solving. No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Apply common physical phenomena in food ingredients to food production processes
  • 1.1 Apply an understanding of common physical phenomena to explain relevant changes that occur to ingredients and products during the production process
  • 1.2 Communicate the changes to others in appropriate format for use in production process
2. Apply the principles of physical states of matter to food production
  • 2.1 Recognise the three states of matter and the atomic changes that occur at each phase
  • 2.2 Determine the behaviour of each state of matter and its relationship to the production process
  • 2.3 Consider the relationship between pressure and temperature in phase transition in food production
3. Apply common food science principles to a production process
  • 3.1 Relate the significance of pH in processing, food safety and cleaning applications
  • 3.2 Track the reactions and properties of carbohydrates, proteins and fats through a given process
  • 3.3 Describe the properties of common emulsions, suspensions and solutions
  • 3.4 Identify commonly occurring chemical reactions, factors required to cause a reaction, and the effects of reactions
  • 3.5 Review safe work procedures for processes that involve chemical reactions or the handling of chemicals
4. Communicate and interpret technical information
  • 4.1 Use appropriate technical terms to communicate information about the properties of commonly used foods and materials
  • 4.2 Interpret and apply test results and reporting formats to communicate information on composition, properties and reactions
No information
No information
Replaces
State Code National Code Title Type
D4746 FDFTEC4009A Identify the physical and chemical properties of materials, food and related products Unit of competency