View Unit : Principles of gelatine biochemistry in food science

Unit

Unit Reference Number

R/602/4512

Qualification Framework

QCF

Title

Principles of gelatine biochemistry in food science

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of gelatine biochemistry in food science. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the uses of gelatine in food science	1.1	Explain the purpose of adding gelatine to • increase viscosity of foods • act as a stabilizer • act as a setting and gelling agent
		1.2	Identify foods that benefit from gelatine addition
		1.3	State the two main sources of gelatine, derived from connective tissue rich in collagen fibres
		1.4	Explain how collagen is chemically converted to gelatine for use in food processing
2	Understand the structure of gelatine	2.1	Outline the structure and chemistry of gelatine, and its unique amino acid composition
		2.2	Describe gelatine’s affinity for water resulting from the high proportion of polar residues
		2.3	Explain how the characteristic shape of gelatine prevents coiling and provides advantageous gel formation properties
3	Understand the functions of gel and sol	3.1	Describe the uses of pulverised gelatine, granules and hydrated granules, colloidal sol
		3.2	Explain how the properties of gelatine (high proline) prevent denaturation by heat
		3.3	Explain how gelatine interacts with water to form a gel from a gelatine sol
		3.4	Describe the properties and chemical interactions of gel which determines liquid/solid stability
		3.5	Identify the proportions of gelatine used in food processing needed to gel and stabilize foods
4	Understand the technical application of gelatine	4.1	Describe the technical characteristics of • fruit and vegetable jellies • whips • sponges • creams
		4.2	Explain the hydrolysation effect of bromelain on gelatine
		4.3	Describe how gel release from moulds is best controlled

Equivalent Units

There are no equivalences to display.