Food Tech Term 1 2026

Food Preservation (definition)

Any technique used to prevent food from spoling and extending its shelf life

Micro-organisms (definition)

Microscopic living organisms that are extremely small and can’t be seen with naked eye

Examples of Micro-organisms

Algae, protozoa, microfungi

Micro-organisms growth phases

Lag, Exponential, Stationary, Death

Benefit of food preservation

Retain nutritional value, Maintain acceptable form for consumption, Keep food safe

Principles of food preservation

RACE

RACE (R)

Removal of moisture

RACE (A)

Addition of chemicals

RACE (C)

Control of Temperature

Race (E)

Exclusion of air

Pasteurisation (definition)

Heating a food or drink to kill harmful microbes, then cooling it quickly to keep it safe and maintain quality.

UHT (expanded)

Ultra-heat treated

UHT (Process)

Milk heated to 140 degrees, held at 140 for a few seconds, cooled to room temp

HTST (expanded)

High Temperature, Short Time

HTST (Process)

Rapidly heated to 72 degrees, held at 72 for 15 seconds, cooled to <5 degrees

Bottling

Sealing product in a airtight container that prevents moisture and air from getting in

Drying

Denatures proteins in food and shrinks most plant and animal tissue

Blanching

Boil vegetables and then dunk into ice water. Denatures enzymes and improves visual appeal

Fermentation (Definition)

Allowing microorganisms to convert carbohydrates into acids, gases or alcohol

Fermentation (Process)

Prep, add microorganisms, breakdown sugars, byproducts produced, change in food

Uses of food additives

Improve taste/appearance, keep quality and stability of food, preserve food/extend shelf life, supplement dietary needs

Antioxidants

Prevents oxidative deterioration of foods

Preservatives

Prevent deterioration of food by microorganisms resulting in prevention of spoilage

Food acids

Helps maintain constant acidity in foods and influences how other substances within the food function

Humectants

Reduce moisture loss in foods

Anti-caking agents

Reduce tendency of individual food particles to stick together and improve flowing characteristics

Emulsifiers

Stop oil and water from seperating

Thickeners

Increase viscosity (internal resistance to flow or deform)

SHED

Strong, Hygenic, Efficient and Durable

Food Act (2003)

State Legislation - Hygiene, handling, storage and transport of food and allows inspections of manufacturing areas and closures as a result. (Prevents contamination, ensures hygienic practices)

Food Standards Australia and New Zealand Act (1991)

Federal Legislation - Establishes FSANZ who develop Food Standards Code

Food Standards Code

Federal Legislation - Makes rules about labelling, food safety, additives, NIP panels, use-by/best before dates (Integrity of food and regulates food for safety)

Competition and Consumer Act (2010)

Protects consumers from misleading or deceptive labelling of products (Integrity of food)