Unit of competency Outline

Date retreived
22/07/2026 5:57 PM AWST

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Examine the biochemical properties of food

Examine the biochemical properties of food

Unit of competency
National Code
FBPFST5005
State Code
OAN81
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
70
Description
This unit of competency describes the skills and knowledge required to examine biochemical substances and reactions and apply knowledge to food product development and processing. The individual is required to utilise deep knowledge of food biochemistry.This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in food processing, including general food production, meat and seafood industries, and undertake roles in technical management and process management. 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. Use and apply terms and concepts relating to organic substances important in food processing
  • 1.1 Use biochemical terminology relating to food processing
  • 1.2 Apply relevant concepts to explain the biochemistry in food processing
2. Identify biochemical compounds and explain biochemical reactions important in food processing
  • 2.1 Identify and classify biochemical carbohydrates including amino acids, proteins and lipids
  • 2.2 Identify the molecular structure of important biochemical compounds
  • 2.3 Identify chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids, including the molecular processes taking place
  • 2.4 Perform basic tests to identify biochemical reactions and the associated physical and chemical changes in food processing
3. Assess the impact of food processing operations on the biochemistry of processed food products
  • 3.1 Identify biochemical macro constituents and micro constituents of food
  • 3.2 Assess the effect of processing on biochemistry and nutritional value of foodstuffs
  • 3.3 Identify biochemical actions of food additives
  • 3.4 Identify the biochemical principles relating to the spoilage and preservation of foods
4. Extract samples of product or raw materials for testing and apply the results to food production processes
  • 4.1 Establish properties of biochemical compounds and their extraction techniques for a food processing operation
  • 4.2 Conduct sampling as specified by the sampling plan
  • 4.3 Maintain sample purity and integrity prior to testing
  • 4.4 Use the results of tests to assist with ingredient selection and food labelling
No information
No information
Replaces
State Code National Code Title Type
S7941 FDFFST5005A Identify the biochemical properties of food Unit of competency