This standard is about the underpinning knowledge surrounding food analysis and testing. It covers the background knowledge needed to select and prepare materials for testing and analysis, the selection of appropriate methods and the evaluation of observational and data outcomes.
This standard is for you if your role requires you to have an understanding of the techniques and processes involved in the testing and analysis of food.
Knowledge and understanding
You need to know and understand:
1 the different states of matter and how this applies to food
2 what the properties are of the main groups of food materials
3 the techniques for preparing food materials for analysis
4 the sampling methods used for the testing and analysis of food
5 how fit for purpose food testing and analysis methods are chosen
6 what the methods of food testing and analysis are and how they are used
7 the instruments and equipment used to test and analyse food
8 the reasons for conducting a qualitative and/or quantitative investigation of food
9 why observation of changes during food testing and analysis is important
10 how the outcomes of observation can be taken into account when interpreting results of tests and analysis
11 the purpose of measuring food properties
12 the importance of recording precise measurements when testing and analysing food products
13 how potential errors can be identified in selection, preparation, testing and analytical procedures
14 what can be done to take potential errors into account during the interpretation of results and outcome data
15 how instruments can be used to obtain useful data
16 how data can be used to inform policy
17 how hazard data can be used to carry out risk assessments for food testing and analysis procedures
IMPFT104K Principles of food analysis and testing
Overview
This standard is about the underpinning knowledge surrounding food analysis and testing. It covers the background knowledge needed to select and prepare materials for testing and analysis, the selection of appropriate methods and the evaluation of observational and data outcomes.
This standard is for you if your role requires you to have an understanding of the techniques and processes involved in the testing and analysis of food.
Knowledge and understanding
You need to know and understand:
1 the different states of matter and how this applies to food
2 what the properties are of the main groups of food materials
3 the techniques for preparing food materials for analysis
4 the sampling methods used for the testing and analysis of food
5 how fit for purpose food testing and analysis methods are chosen
6 what the methods of food testing and analysis are and how they are used
7 the instruments and equipment used to test and analyse food
8 the reasons for conducting a qualitative and/or quantitative investigation of food
9 why observation of changes during food testing and analysis is important
10 how the outcomes of observation can be taken into account when interpreting results of tests and analysis
11 the purpose of measuring food properties
12 the importance of recording precise measurements when testing and analysing food products
13 how potential errors can be identified in selection, preparation, testing and analytical procedures
14 what can be done to take potential errors into account during the interpretation of results and outcome data
15 how instruments can be used to obtain useful data
16 how data can be used to inform policy
17 how hazard data can be used to carry out risk assessments for food testing and analysis procedures
Key Words: Food; Science; Technology; Properties