Could you please send me a quote for this project assessment done?
This is no word count but please check the requirements, I’m studying a Cert IV in Food science technology
Thank you
Project assessment
Criteria
Unit code, name and release number
FBPTEC4009 - Identify the physical and chemical properties of materials, food and related products (1)
Qualification/Course code, name and release number
FBP40418 Certificate IV in Food Science and Technology (2)
Student details
Student number
Student name
Assessment declaration
Note: If you are an online student, you will be required to complete this declaration on the TAFE NSW online learning platform when you upload your assessment.
This assessment is my original work and has not been:
• plagiarised or copied from any source without providing due acknowledgement.
• written for me by any other person except where such collaboration has been authorised by the Teacher/Assessor concerned.
Student signature and Date

Version: 1.0
Date created: 2 August 2018
Date modified: 13/06/2022
For queries, please contact:
Ann-Marie Skelton – Teacher, Ultimo Campus
© 2020 TAFE NSW, Sydney
RTO Provider Number 90003 | CRICOS Provider Code: 00591E
This assessment can be found in Moodle
The contents in this document is copyright © TAFE NSW 2020 and should not be reproduced without the permission of TAFE NSW. Information contained in this document is correct at the time of printing: 13 June 2022. For current information please refer to our website or your Teacher/Assessor as appropriate.

Assessment instructions
Table 1 Assessment instructions
Assessment details Instructions
Assessment overview The objective of this assessment is to assess your knowledge and performance to identify the physical and chemical properties of materials, foods and related products within a production environment.
Assessment Event number 2 of 2
Instructions for this assessment This is a project-based assessment that assesses your your knowledge and performance of the unit.
This assessment is in 3 parts:
• Research based
• Report
• Practice/ process improvement
And is supported by:
• Assessment Checklist
• Assessment feedback (not included here)
• Supporting documents – JSEA, charts, computer printouts (as applicable)
Submission instructions On completion of this assessment, you are required to submit it to your Teacher/Assessor for marking. Where possible, submission and upload of all required assessment files should be via the TAFE NSW online learning platform.
Ensure you have included your name at the bottom of each page of documents you submit.
It is important that you keep a copy of all electronic and hardcopy assessments submitted to TAFE and complete the assessment declaration when submitting the assessment.
What do I need to do to achieve a satisfactory result? To achieve a satisfactory result for this assessment you must answer all the questions correctly.
If a resit is required to achieve a satisfactory result it will be conducted at an agreed time after a suitable revision period.
What do I need to provide? • TAFE NSW student account username and password. If you do not know your username and password, contact your campus or service centre on 131601.
• Computer or other device with word processing software and internet access
• Writing materials, if required
• Calculator, pens, PPE
What the Teacher/Assessor will provide Access to this assessment and learning resources, including the student workbook and any supporting documents or links.
Computers, data sheets, reference text, SOPs, test methods and test equipment, that is referenced in the assessment. These may be hard copy or made available online.
Due date
Time allowed
Location 20 June 2022
6 hours (indicative only)
TAFE campus/online
Supervision This is an unsupervised, take-home assessment. Your Teacher/Assessor may ask for additional evidence to verify the authenticity of your submission and confirm that the assessment task was completed by you.
You may access your referenced text, learning notes and other resources.
Assessment feedback, review or appeals In accordance with the TAFE NSW policy Manage Assessment Appeals, all students have the right to appeal an assessment decision in relation to how the assessment was conducted and the outcome of the assessment. Appeals must be lodged within 14 working days of the formal notification of the result of the assessment.
If you would like to request a review of your results or if you have any concerns about your results, contact your Teacher/Assessor or Head Teacher. If they are unavailable, contact the Student Administration Officer.
Contact your Head Teacher/Assessor for the assessment appeals procedures at your college/campus.
Specific task instructions
The instructions and the criteria in the tasks and activities will be used by your Teacher/Assessor to determine if you have satisfactorily completed this assessment event. Use these instructions as a guide to ensure you demonstrate the required knowledge and skills.
Submit this assessment document online as either one pdf document or with other suitably titled pdf documents so that the assessor can map your submissions to marking criteria.
Part 1: Research based
To complete this part of the assessment, research the composition and processing of three (3) commercially processed foods. You can research any three commercially manufactured products, including raw materials (for example milled flour, or white sugar etc) or packaged finished product.
In your research on the three products, you should find out about the following.
1. The main steps in production. Write these as a flow process diagram without symbols. All steps must be numbered in the sequence they follow in the production process.
2. Note any physical phenomena that can be observed throughout the process:
• shear and strain
• friction
• surface tension
• pressure
• crystallisation
• total solids
• heat and temperature
• relative humidity
• work and energy input
• viscosity
• particle size
• melting points, boiling points, freezing points
• dew and condensation points
• changes in state
• additional phenomena appropriate to the production process
Label these at the appropriate step(s) on each flow diagram.
3. Describe any changes in the chemical characteristics of product components, in particular carbohydrates, fats, proteins, acids, and enzymes.
Track these changes through the process, marking all key step(s) in processing that can cause a change in the chemical structure of carbohydrates, fats, proteins or other key components. For example, frying chips, acid and enzyme addition in cheese making, baking bread etc.
4. Describe the chemical change/ reaction(s) that occur – include description and word equation and the key molecules changed.
5. Ensure you use the correct technical terms to describe the chemical and physical properties
6. Provide references using either the Harvard or APA reference style.
Document your research findings and attach to the back of this assessment document.
Once completed you will need to submit this assessment to your Teacher/Assessor for marking.

Part 2: Report
To complete this part of the assessment, complete a report of your use of common tests and measures to identify the components of three (3) different food items.
You will:
• use common tests and measures to identify the components of three different food
• items interpret and apply test results and reporting formats to communicate information on composition, properties and reactions in food processing
• interpret test results to provide accurate information
• apply systematic and analytical decision making processes for complex and no-routine situations
Use a suitable notebook/ log sheet to record your results and calculations.
Create three (3) separate simple reports for each of the food products tested.
Document your reports using the template provided below.
Once completed, submit this assessment to your Teacher/Assessor for marking.
Introduction:
Details of the food tested and date tested
Provide an overview of the purpose of the report
Method:
Summary of test method(s) used
Results:
Provide an overview of the results of the evaluation and any recommendations, specifically:
1. component(s) identified by test(s)
2. measurement(s) with correct units
3. a very brief explanation of what test results indicate about the composition, properties/ reactions in food processing for that food
4. any errors that can occur with chosen test method and how these could be reduced
Ensure all tables and figures (charts) are numbered and given an appropriate title.
Conclusion:
Simple statement relating back to purpose.
Bibliography:
Provide references where required, using either the Harvard or APA reference style.)
Appendix:
5. Provide attachments – any mathematical calculations/ raw data, charts, tables, computer printouts, diagrams

Part 3: Practice and process improvement
To complete this part of the assessment, you will:
• read and interpret safe work procedures, and consolidate information for review
• investigate innovative ideas as a means to continuously improve work practices and processes through formal and analytical thinking.
What you need to do:
1. Review a SOP that uses use of chemicals in either production or handling (for example cleaning and sanitation).
Complete a JSEA for hazards and control measures for working with chemicals identified in SOP. Attach to this document.
2. Brainstorm some improvements that could be made to reduce risk rating of identified hazards. List these.
3. From your brainstorm, create a simple flow process chart, poster or picture steps that could be used to communicate the required steps for safe chemical use and procedure.
Attach a copy to the back of this assessment.
This may be completed individually or with other team members.
Once completed, submit this assessment to your Teacher/Assessor for marking.
Details of brainstorming
Record your list of improvements here.

Part 4: Assessment Checklist
The student’s copy of the Assessment Checklist will be used by you to capture evidence of their performance in any type of project. This checklist outlines all the required criteria you will be marking the student on. All criteria described in the Assessment Checklist must be met. The following checklist contains benchmark responses for you to use when assessing to ensure reliability of judgement.
Table 9 Assessment Checklist
TASK/STEP # Instructions S U/S S U/S S U/S Assessor Comments
1 Research Three product processes must be researched.
Date (s):
1.1 The main steps in production mapped in a flow process diagram without symbols, but numbered steps. ?
?
?
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Comments:
1.2 Labelled any physical phenomena that can be observed at the appropriate step(s) on each flow diagram ?
?
?
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Comments:
1.3 Key steps in the process where any changes in the chemical characteristics of product components, in particular carbohydrates, fats, proteins, acids, and enzymes have been noted at the appropriate step(s) on each flow diagram ?
?
?
?
?
?
Comments:
1.4 Described the chemical change/ reaction(s) that occur – including description and word equation and the key molecules changed ?
?
?
?
?
?
Comments:
1.5 Used the correct technical terms to describe the chemical and physical properties
?
?
?
?
?
?
Comments:
1.6 Provided references using either the Harvard or APA reference style
?
?
?
?
?
?
Comments:
2 Reports Three must be completed
Date (s):
2.1 Identified component(s) identified by test(s)
?
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Comments:
2.2 Reported measurement(s) with correct units
?
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Comments:
2.3 Wrote a very brief explanation of what test results indicate about the composition, properties/ reactions in food processing for that food
?
?
?
?
?
?
Comments:
2.4 Noted any errors that can occur with chosen test method and how these could be reduced
?
?
?
?
?
?
Comments:
2.5 Journal attachments from testing – any mathematical calculations/ raw data, charts, tables, computer printouts ?
?
?
?
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Comments:
3 Practice and process improvement ?
?
Date:
3.1 Reviewed a SOP that uses use of chemicals in either production or handling (for example cleaning and sanitation).
Completed a JSEA for hazards and control measures for working with chemicals identified in SOP.
Attached to this document.
?
?

3.2 Brainstormed improvements that could be made to reduce risk rating of identified hazards. Listed these.
?
?

3.3 Created a simple flow process chart, poster or picture steps that could be used to communicate the required steps for safe chemical use and procedure.
Attached a copy to the back of this assessment

Assessment Feedback
NOTE: This section must have the Teacher/Assessor and student signature to complete the feedback. If you are submitting through the TAFE NSW online learning platform, your Teacher/Assessor will give you feedback via the platform.
Assessment outcome
? Satisfactory
? Unsatisfactory
Assessor feedback
? Has the Assessment Declaration for this assessment event been signed and dated by the student?
? Are you assured that the evidence presented for assessment is the student’s own work?
? Was reasonable adjustment in place for this assessment event?
If yes, ensure it is detailed on the assessment document.
Comments:
Assessor name, signature and date:
Student acknowledgement of assessment outcome
Would you like to make any comments about this assessment?
Student name, signature and date