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- Unit 1 and 2 Food Studies Resources▼
- Unit 1▼
- Unit 1.1.1
- Unit 1.1.2 – Food Systems, Cultures and Distinctive Cuisines
- Unit 1.1.3 – The Early Development of Agricultural Food Systems
- Unit 1.1.4 – Hunter-Gathere Versus Early Agricultural Food Systems
- Unit 1.1.5 – The Global Spread of Food and the Growth of Trade
- Unit 1.1.6 – Industrialisation, Technologies and Globalisation
- Unit 1.2.1 – Food Production and Consumption Among Victoria’s First Peoples
- Unit 1.2.2 – Challenges Encountered By The First Non-Indigenous Settlers
- Unit 1.2.3 – Food Production, Processing and Manufacturing Industries
- Unit 2
- Unit 1
- Unit 3 and 4 Food Studies Resources▼
- Unit 3▼
- Unit 3.1.1 – Appetite, Satiety and the Sensory Appreciation of Food
- Unit 3.1.2 – The Microbiology of the Gastrointestinal Tract (Part A)
- Unit 3.1.2 – The Microbiology of the Gastrointestinal Tract (Part B)
- Unit 3.1.3 – Diet, Gut Microbiota and Health
- Unit 3.1.4 – The Principles of Research
- Unit 3.1.5 – The Australian Guide to Healthy Eating
- Unit 3.1.6 – Reasons for Different Dietary Needs
- Unit 3.1.7 – The Physiology of Food Allergies and Intolerances
- Unit 3.2.1 – Patterns of Eating in Australia
- Unit 3.2.2 – The Social Factors Across Australia
- Unit 4▼
- Unit 3
- Year 7 to 10 Food Studies▼
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