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Question 1

Food chemists are part of

Answer 1

Ordre des chimistes du Québec & food scientists

Question 2

Food science represents

Answer 2

the knowledge and the understanding of the nature and composition of food materials and their behavior under different conditions. Uses biology, physical sciences and engineering to study causes of deteriation, food processing

Question 3

Food processing represents

Answer 3

the treatment of the food to preserve it better, to improve quality and to make them functionally more efficient

Question 4

Food processing uses tools like

Answer 4

Labor, machinery, energy and scientific knowledge

Question 5

Traditional food processing methods

Answer 5

Drying, salting, smoking, fermentation

Question 6

More than 90% of the diet has always been from

Answer 6

staple foods (rice, corn, wheat, potato, cereal grains and tubers)

Question 7

Inventer of Canning

Answer 7

1810 = Nicolas Appert, Canning (glass jars sealed hermetically and placed in boiling water). Useful in Napoleon's battles
1855 = Can opener

Question 8

1859

Answer 8

1859 = Ammonia Compression to replace block ice. Facilitated industrial ice production

Question 9

1920

Answer 9

1920 = Use of CFCs (chlorofluorocarbons, Freon-Dupont), safer alternative because of low toxicity, reactivity and flammability.

Question 10

1867

Answer 10

1867 = Louis Pasteur, recognition of bacteria as a cause of foodborne disease. Pasteurization. Explained why Appert worked. Milk was now sain = No more Tuberculosis, brucellosis.

Question 11

1930

Answer 11

1930 = Clarence Birdseye, father of frozen food industry. Technology for quick freezing.

Question 12

Jobs in food science & employers

Answer 12

Quality control, product development, management, RandD (come up with recipe in a scientific way, come up with something new (research and development)
CFInspectionAgency, health canada, USDA

Question 13

Stats about food import/export in Canada

Answer 13

Food and beverages processing manufacture is the second’s largest manufacture in Canada
Half of the primary production of Canada is exported
5th largest exporting country, 6th largest importing country of agri, food products

Question 14

Stats about food processing in Quebec

Answer 14

1500 business = 70 000 workers
80% <50 employees, 4,5> 250 employees. Larger companies encounter for 44% of jobs (ex: Agropur, largest coop in Canada >3billion of sales/year)
Dairy, meat, drinks!! Animal food, baked goods, fruits/veggies

Question 15

Food expenditure in Canada

Answer 15

10% of household expenditure, Food Freedom Day is the first week of February = by this date, the average canadian has earned enough money to pay for a year of food. In other countries, can be 50-100% depending on cost of living, and income

Question 16

Differences in food costs/expenditures with the years is due to:

Answer 16

Advanced agricultural practices (mechanization, increasing production efficiencies) from 1farmer for 12 persons (1940) to 1 for 200 (2006). Household expenditures spent on food dropped from 20% (1960) to 10% (2006)
Advanced preservation and processing technologies (but 50% is due to pests, poor refrigeration/preservation, in developing countries)
Efficient distribution networks, ex:roads (less in developing countries)

Question 17

Distribution of Farms in Canada

Answer 17

Small farms (<100000$ revenue) = 62% of farms, 7% value of production
Largest farms (<1000000$) = 5% of farms, 49% of production, with a majority owned by family.

Question 18

Most important characteristics for each step of Food industry

Answer 18

Production: Collecting Raw materials and storage
Processing: Quality control + legeal regularoty requirements
Distribution: Wholesale, retail and food service operations. Retail outlets in Canada = 24000 hypermarkets, supermarkets, grocery stores. Intense competition among products for shelf space. Internet sales of food = <0,3%. Low profit/item bussiness so rapid stock turnover is key.
Marketing: Allied industries= Packaging materials (steel, aluminum, glass, plastic). Specialty chemical/functional ingredients (additives, flavors, spices, sweetteners, proteins, acids, enzymes). Equipment manufacturers: processing equipment, packaging equipment.

Question 19

What is Dynamic nature of food industry?

Answer 19

Dynamic nature of food industry: Responsive to demographic/trend changes (aging population, ethnic diversity, health concerns, higher level of education, government regulations, technological innovations, environmental issues) to stay in the competition

Question 20

Product development to keep innovating

Answer 20

Product development fail 95% of the time, expressive process

Question 21

Scientific method

Answer 21

Question
Gather information about topic
Hypothesis
Design experiment (variable and control, plus variation)
Conduct experiment = Collect data
Evaluate resuslts
Conclusion (back to hypothesis,etc.)
To explain it to public, a meta-analysis is mandatory!!

Question 22

Theory

Answer 22

A hypothesis repeatedly tested over a variety of conditions

Question 23

Laws

Answer 23

Theories widely accepted as explaining and predicting phenomena