Jacaranda Food Technology in Action Preliminary and HSC 4e learnON (Code Emailed)

Food Technology in Action 4th Edition is designed to engage and instruct students in New South Wales studying the Stage 6 Food Technology syllabus implemented in 2000 and amended in 2009. The text comprehensively covers all outcomes prescribed in the syllabus for both the preliminary and HSC components of the course.

Key Features

• 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 strand

This learnON title is an electronic version of the textbook and a complimentary set of digital resources. Your resources include:

• The entire textbook in electronic format 
• weblinks to other useful support material on the internet
• extra case studies for assessment and learning
• recipes to inspire students

Table of Contents

Part 1 - Stage 6 Preliminary course

• Core strand 1: Food availability and selection
  1. Influences on food availability
  2. Factors affecting food selection
• Core strand 2: Food quality
  3. Safe storage and preparation of food
  4. Sensory characteristics of food and food presentation
  5. Functional properties of food
• Core strand 3: Nutrition
  6. Food nutrients
  7. Diets for optimum nutrition

Part 2 - Stage 6 HSC course

• Core strand 4: Australian food industry
  8. Sectors and aspects of the Australian food industry
  9. Policy and legislation
• Core strand 5: Food manufacture
  10. Production, processing and preservation
  11. Packaging, storage and distribution
  12. Food manufacturing and consumers
• Core strand 6: Food product development
  13. Factors that affect food product development
  14. Reasons for and types of food product development
  15. Steps in food product development
  16. Marketing plans
• Core strand 7: Contemporary nutrition issues
  17. Diet and health in Australia
  18. Options for managing nutritional fitness
  19. Influences on nutritional status
• Recipes