Processing and preservation, product development, sensory evaluation, food service and the regulatory framework.
These are the statements the Food Technology syllabus makes about Food Industry and Product Development. Dux records each one against the questions you answer, so you can see which of them you have actually been tested on and which have never been asked.
Preservation principles and the technologies that apply them at commercial scale.
The development cycle from brief to launch, and the constraints that shape a viable product.
Hedonic and analytical testing, panel design, and the difference between preference and discrimination.
Food service systems and the operational pressures that determine which one suits a setting.
The Food Standards Code, labelling requirements and the enforcement behind them.
Heat, cold, drying, acid, salt and packaging, and why each extends shelf life.
Critical control points, monitoring records and the difference between testing quality and assuring it.
Mandatory information, nutrition panels and the rules governing a health claim.
Cook-fresh, cook-chill and cook-freeze systems, and the trade-offs each makes.
HSC Food Technology - Examination Shape is 100 marks in 180 minutes. Questions on Food Industry and Product Development are not one shape repeated: the command word decides what the marker is looking for, and the mark value decides how much of it. These are the ones Food Technology uses.
Dux writes practice for this module in exactly these shapes, so the drill is the same task the paper sets — not a general knowledge quiz with the module name on it.
Food Industry and Product Development is module 2 of 4 in Food Technology. Students routinely lose marks because a question spans two modules, so the neighbouring modules are worth reading next to this one.
Dux diagnoses Food Technology dot point by dot point, then writes questions in the shape this course marks. Written answers come back marked against the bands.