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Food Technology in Action 3E is designed to engage and instruct students in New South Wales studying the Stage 6 Food Technology syllabus implemented in 2000. The text comprehensively covers all outcomes prescribed in the syllabus for both the preliminary and HSC components of the course. Key features include: \* Option topics ‘Contemporary food issues- nutrition’ and ‘Contemporary food issues – marketplace’ now covered \* Accessible language, photographs, tables and diagrams guide different types of learners \* Extensive use of case studies and experiments lends real-world relevance \* Regular review questions, key terms, summary notes and a glossary aid recall and revision \* Outcome tasks linked specifically to the syllabus provide a range of tasks, including research assignments, debate topics and experiments \* Links to websites of interest help students keep up to date with issues in Food Technology \* HSC practice questions appear at the end of each HSC core strand Food Technology in Action 3E is now supported by eBookPLUS! What is eBookPLUS? Food Technology in Action, 3E features eBookPLUS: an electronic version of the textbook and flexible and engaging ICT activities available online at the JacarandaPLUS website ( www.jacplus.com.au). Your eBookPLUS resources include: \* The entire textbook in electronic format \* HTML links to other useful support material on the internet
Table of Contents
Core Strand: Availability And Selection Chapter 1: Influences On Food Availabilty Chapter 2: Factors Affecting Food Selection Core Strand: Food Quality Chapter 3: Safe Storage And Preparation Of Food Chapter 4: Sensory Characteristics Of Food And Food Presentation Chapter 5: Functional Properties Of Food Core Strand: Nutrition Chapter 6: Food Nutrients Chapter 7: Diets For Optimum Nutrition Core Strand: The Australian Food Industry Chapter 8: Sectors And Aspects Of The Australian Food Industry Chapter 9: Policy And Legislation Core Strand: Food Manufacture Chapter 10 Production, Processing And Preservation Chapter 11: Packaging, Storage And Distribution Chapter 12: Impact Of Food Manufacturing Technologies Core Strand: Food Product Development Chapter 13: Factors That Affect Food Product And Development Chapter 14: Reasons For And Types Of Food Product Development Chapter 15: Steps In Food Product Development Chapter 16: Marketing Plans Option Strand: Contemporary Food Issues: Nutrition Chapter 17: Diet And Health In Australia Chapter 18: Options For Managing Nutritional Fitness Chapter 19: Influences On Nutritional Status Option Strand: Contemporary Food Issues: Marketplace Chapter 20: Marketplace Trends And Implications
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