Domain - Food Science

Domain - Food Science

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Assessment Standards

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Level 4

Demonstrate knowledge of the nutritional and energy providing aspects of human food
This standard has expired and is no longer available.

Version 3

14383 Unit Standard 2 Credits

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People credited with this unit standard are able to: describe an acceptable human diet; describe the concept of the energy density of foods; and describe the energy requirements of humans.

Standard-setting body:

NZQA National Qualifications Services

Carry out sampling procedure for food and related products
This standard has expired and is no longer available.

Version 4

9827 Unit Standard 2 Credits

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People credited with this unit standard are able to take food related samples, and meet transit and storage requirements.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of enzymatic, chemical, and physical factors in the spoilage of food
This standard has expired and is no longer available.

Version 4

9828 Unit Standard 3 Credits

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People credited with this unit standard are able to: describe how enzymes contribute to the spoilage of food; describe the mechanism and control of spoilage caused by changes to chemical components of food; and describe the mechanisms and control of physical food spoilage.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of factors affecting plant efficiency as applied to food processing
This standard has expired and is no longer available.

Version 4

9829 Unit Standard 3 Credits

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People credited with this unit standard are able to: define mass balance and explain its application to the food industry; discuss the mathematical application of mass balance concepts to steady state processing conditions; define energy balance and explain its application to the food industry; and discuss the mathematical application of energy balance concepts to steady state processing conditions.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of food raw materials
This standard has expired and is no longer available.

Version 4

9830 Unit Standard 3 Credits

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People credited with this unit standard are able to: describe the composition of mammalian milk; describe composition, properties, and harvesting techniques of sea foods; describe composition and properties of meat; and describe composition and properties of plant foods.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of food process flow diagrams
This standard has expired and is no longer available.

Version 4

9831 Unit Standard 3 Credits

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People credited with this unit standard are able to describe a food process and construct a process flow diagram for a food process.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the physical structure of solid food raw materials
This standard has expired and is no longer available.

Version 4

9832 Unit Standard 2 Credits

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People credited with this unit standard are able to: describe the structure and function and give an example of edible seafood tissues; describe the structure and function and give an example of edible animal tissues; and describe the structure and function and give an example of edible plant tissues.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of water treatment and analyses
This standard has expired and is no longer available.

Version 4

9833 Unit Standard 3 Credits

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People credited with this unit standard are able to: describe the different types of water treatment processes used to make water of a potable quality; describe the in-process analyses required to obtain potable water; describe a sequence of operations used to treat and dispose of waste water; and describe analyses required to manage waste water treatment.

Standard-setting body:

NZQA National Qualifications Services

Level 5

Demonstrate knowledge of food preservation principles, and the nature of food processes
This standard has expired and is no longer available.

Version 3

14378 Unit Standard 3 Credits

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People credited with this unit standard are able to describe techniques used in the commercial production of food which arrest the natural processes of food spoilage, and use a process flow diagram to portray a food process which utilises a combination of preservation techniques.

Standard-setting body:

NZQA National Qualifications Services

Determine pumping requirements for a fluid food process
This standard has expired and is no longer available.

Version 3

14379 Unit Standard 1 Credits

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People credited with this unit standard are able to: analyse the fluid flow requirements of an element of a continuous food process; analyse pump characteristics; and recommend a pumping system.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of food preservation by the application of heat and anaerobic packaging
This standard has expired and is no longer available.

Version 3

14380 Unit Standard 2 Credits

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People credited with this unit standard are able to: describe spoilage mechanisms in food materials which are affected by high temperature; define the characteristics of anaerobic organisms which impact on the design of thermal processes which lead to commercial sterility; and design a thermal process to achieve commercial sterility.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of food preservation by the application of heat and aerobic packaging
This standard has expired and is no longer available.

Version 3

14381 Unit Standard 1 Credits

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People credited with this unit standard are able to: describe spoilage mechanisms in food materials which are affected by high temperature; define the characteristics of aerobic organisms which impact on the design of thermal food processes; and design a process to achieve thermal control of micro-organisms in milk and milk products.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of heat transfer and heat exchange equipment used in food processing
This standard has expired and is no longer available.

Version 3

14382 Unit Standard 3 Credits

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People credited with this unit standard are able to: describe the mechanisms of heat transfer which enable food materials to be heated, cooled or to change state; calculate the rate of heat transfer within a heat exchanger; and describe items of equipment which perform as heat exchangers in a food processing context.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of food preservation by heat removal (chilling)
This standard has expired and is no longer available.

Version 3

14384 Unit Standard 1 Credits

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People credited with this unit standard are able to: describe food spoilage mechanisms which are able to be controlled by chilling; describe available methods for chilling foods; discuss the effect of the chilled store environment on food condition; and calculate the cooling time for a geometrically shaped food object.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of vapour recompression refrigeration systems used in food processing
This standard has expired and is no longer available.

Version 3

14385 Unit Standard 2 Credits

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People credited with this unit standard are able to describe the principle features of vapour recompression refrigeration systems; and the features of refrigerants which make them suitable for use in vapour recompression refrigeration systems.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of food preservation by heat removal (freezing)
This standard has expired and is no longer available.

Version 3

14386 Unit Standard 2 Credits

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People credited with this unit standard are able to: describe food spoilage mechanisms which are able to be controlled by freezing; explain the properties of water which relate to freezing and thawing; describe the processes that occur when food freezes; explain the consequences of storage temperature fluctuation; describe the effects of freezing on the physical integrity of cellular food material; explain the need for blanching of food materials prior to freezing; and describe methods available for freezing foods.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the structure, function and food uses of lipids
This standard has expired and is no longer available.

Version 3

14388 Unit Standard 8 Credits

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People credited with this unit standard are able to describe: lipids and their classification; the structure and properties of fats and oils; the general structure, properties and uses of phospholipids and steroids; the significance of chemical reactions of lipids as related to the food industry; the technology of fats and oils; and carry out analyses of fats and oils.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the structure, properties and food uses of carbohydrates
This standard has expired and is no longer available.

Version 3

14389 Unit Standard 8 Credits

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People credited with this unit standard are able to: draw structural diagrams of monosaccharides and disaccharides; discuss the stereoisomerism of carbohydrates; describe the chemical reactions of carbohydrates; describe the structure of polysaccharides; describe the properties of carbohydrates and their use in foods; and carry out analyses of carbohydrates.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the structure, properties and food uses of amino acids and proteins
This standard has expired and is no longer available.

Version 3

14390 Unit Standard 6 Credits

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People credited with this unit standard are able to: discuss the chemical structure of amino acids; describe the structure and classification of peptides and proteins; discuss the physical and chemical properties of proteins; and determine the protein content of a food sample.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of nutrition and metabolism
This standard has expired and is no longer available.

Version 3

14391 Unit Standard 6 Credits

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People credited with this unit standard are able to: describe the digestion and metabolism of the major nutrients in humans; describe the properties of vitamins as food constituents; describe the distribution in foods and the physiological roles of minerals; and analyse a food sample for water, crude fibre, ash and vitamin content.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the structure, properties and food uses of enzymes
This standard has expired and is no longer available.

Version 3

14392 Unit Standard 4 Credits

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People credited with this unit standard are able to: describe the structure, properties and classification of enzymes; explain the importance of enzymes in the food industry; and perform an enzyme assay.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of food preservation by water removal (concentration)
This standard has expired and is no longer available.

Version 3

14393 Unit Standard 1 Credits

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People credited with this unit standard are able to describe the way that concentration of solutes and dehydration of a food material affects the foods water activity, and explain the operation of a multiple effect falling film evaporator.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of food preservation by water removal (drying)
This standard has expired and is no longer available.

Version 3

14394 Unit Standard 1 Credits

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People credited with this unit standard are able to: explain the properties of water which relate to freezing/thawing and vapourisation/condensation equilibria; describe the relationship between "equilibrium moisture content" of foods, and "equilibrium relative humidity" of the environment, as indicated by the "sorption isotherm"; calculate the thermal efficiency of a convection air dryer; determine the characteristics of air used for drying using a psychrometric chart; calculate the drying time of a given food material, with air of a given condition and flow rate, assuming constant rate drying conditions; describe the stages of drying within a convection air dryer; and describe the operation of food driers.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of methods used for the separation of food components
This standard has expired and is no longer available.

Version 3

14395 Unit Standard 2 Credits

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People credited with this unit standard are able to describe the separation of components from food systems by sorting, sieving, sedimentation, filtration, and a contact equilibrium separation technique.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of methods used for the reduction of particle sizes in food processing
This standard has expired and is no longer available.

Version 3

14396 Unit Standard 1 Credits

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People credited with this unit standard are able to: describe techniques for the size reduction of solid food in terms of the type of force applied; describe a technique for carrying out size analysis of a particulate food material; and describe methods for the reduction of the particle size of the discontinuous phase in a fluid food mixture.

Standard-setting body:

NZQA National Qualifications Services

Describe a special technique for the preservation of food
This standard has expired and is no longer available.

Version 3

14397 Unit Standard 1 Credits

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People credited with this unit standard are able to describe food preservation by fermentation, preservative addition, ionising radiation or environment manipulation.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the evaluation of textural attributes of food and related products
This standard has expired and is no longer available.

Version 4

9823 Unit Standard 3 Credits

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People credited with this unit standard are able to: define texture and textural attributes; describe the perception of textural attributes in solid, semi-solid, and liquid food products; identify and explain the roles of factors affecting texture perception; explain the principles and use of instruments used for the assessment of textural attributes; and discuss the use of sensory and instrumental data in texture assessment of food and related products.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the evaluation of flavour of food and related products
This standard has expired and is no longer available.

Version 4

9824 Unit Standard 4 Credits

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People credited with this unit standard are able to: define flavour and explain its role in sensory evaluation of food and related products; demonstrate knowledge of the role of taste buds in flavour perception; demonstrate knowledge of primary tastes and describe masking effects and threshold levels; demonstrate knowledge of the structure and role of the olfactory epithelium; describe the use of chemicals to add flavour to food products; explain the principles and use of instruments used for the assessment of flavour attributes; and discuss the use of sensory and instrumental data in texture assessment of food and related products.

Standard-setting body:

NZQA National Qualifications Services

Level 6

Demonstrate knowledge of food dispersions
This standard has expired and is no longer available.

Version 3

14387 Unit Standard 4 Credits

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People credited with this unit standard are able to: describe surface and interfacial tension; describe food dispersions; describe the formation, stabilisation and destabilisation of food sols; describe formation of food gels; describe the formation and stabilisation of emulsions; explain the causes and results of instability of emulsions; and describe the formation and stabilisation of food foams.

Standard-setting body:

NZQA National Qualifications Services

Interpret and apply legislation relevant to the food scientist
This standard has expired and is no longer available.

Version 3

16751 Unit Standard 2 Credits

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People credited with this unit standard are able to: explain the relevance of food legislation to the food scientist; interpret legislation relevant to the role of the food scientist; and assess the role of the Codex Alimentarius Commission in the setting of international food standards.

Standard-setting body:

NZQA National Qualifications Services

Analyse food packaging requirements and formulate a packaging solution
This standard has expired and is no longer available.

Version 3

16752 Unit Standard 6 Credits

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People credited with this unit standard are able to: analyse the role that packaging plays in maintaining food marketability; analyse the characteristics of food packaging materials; evaluate the characteristics of closure systems used for food packaging; evaluate printing processes and inks used in food packaging; evaluate pre-packaging operations; evaluate food packaging operations; formulate a packaging solution for a nominated food; and formulate a handling, warehousing and distribution system for a nominated food.

Standard-setting body:

NZQA National Qualifications Services

Apply quality management principles in the development of a food safety programme and an HACCP plan
This standard has expired and is no longer available.

Version 3

16753 Unit Standard 4 Credits

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People credited with this unit standard are able to: explain how the concepts and principles of quality management are applied in the food industry; explain how the application of the principles of supply chain relationships relate to quality management in the food industry; examine the development of international standards and explain how they relate to quality management in the food industry; explain how the principles of responsibility for the management of quality are applied in the food industry; apply the principles of quality management in the development of a food safety programme for a nominated food; describe the hazard analysis critical control point system (HACCP) and its application in the food industry; and apply the principles of quality management in the development of a HACCP plan for the process used to produce a nominated food.

Standard-setting body:

NZQA National Qualifications Services

Produce a technical report on a food processing system
This standard has expired and is no longer available.

Version 3

16754 Unit Standard 6 Credits

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People credited with this unit standard are able to produce a technical report on a food processing system for a nominated food. They are able to: produce a process flow diagram detailing the sequence of activities employed in its commercial manufacture; report on the legislative and regulatory environment in which the food is manufactured; produce an analysis of a specified section of the food processing system which incorporates mass balance and heat balance theory; and report on the microbiology related to the food processing system, the chemical and physical aspects of the food processing system, and the packaging and storage conditions required for the food.

Standard-setting body:

NZQA National Qualifications Services

Produce a quality control plan for a food production process
This standard has expired and is no longer available.

Version 3

16755 Unit Standard 4 Credits

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People credited with this unit standard are able to: analyse the concepts and methods used in quality control within the New Zealand food processing industry; demonstrate the use of attributes methods and variables methods to produce statistical process control calculations and analysis for quality control in the food processing industry; demonstrate the use of published sampling plans in statistical process control calculations and analysis for quality control in the food processing industry; and apply knowledge of alternative statistical methods in development of a quality control plan relating to a food production process.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the evaluation of colour of food and related products
This standard has expired and is no longer available.

Version 4

9825 Unit Standard 3 Credits

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People credited with this unit standard are able to: describe colour and explain its role in sensory evaluation of food and related products; demonstrate knowledge of the role of the eyes in the perception of colour; identify and explain the roles of factors affecting colour perception; describe the change in structural features which takes place by processing and/or storage of food products; explain the principles of instruments used for colour assessment; and discuss the use of sensory and instrumental data in colour assessment of food and related products.

Standard-setting body:

NZQA National Qualifications Services

Demonstrate knowledge of the process for sensory evaluation tests for food and related products
This standard has expired and is no longer available.

Version 4

9826 Unit Standard 4 Credits

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People credited with this unit standard are able to: define and describe sensory evaluation as it applies to food and related products; discuss the role of sensory evaluation in product development, redevelopment, and quality assurance; describe the types and roles of sensory evaluation panels; discuss the recruitment, screening, and training of sensory evaluation panels; discuss factors affecting the outcomes of sensory evaluation programmes; and analyse and interpret the raw data from a sensory evaluation test.

Standard-setting body:

NZQA National Qualifications Services

Data as at 20 August 2019