Ch. 1: Introduction To Food Science

Question 0

What are the 2 food analysis courses?

Answer 0

1. Elementary food analysis
2. Advanced food analysis

*both of these determine % of fat

Question 1

Curriculums generally include what courses? (9 courses)

Answer 1

1. General food composition and processing. Ex- FDSC 2300 (mine)
2. 2 food analysis courses
3. Food sanitation
4. Food chemistry
5. Food microbiology
6. Food processing courses
7. Food safety
8. Food engineering
9. Internship

Question 2

What are the 3 food processing courses?

Answer 2

1. Fruits and vegetables
2. Meats
3. Milk and dairy

Question 3

A food scientist is involved with food from _____ until _____.

Answer 3

The time it leaves a farm/ranch

It reaches the supermarket

Question 4

What are the 4 major constituents of food? % wise.

Answer 4

1. Water- % wise the major constituent in most foods.
2. Fat- supplies the most calories per gram.
3. Carbs- supplies the most total calories worldwide in foods consumed.
4. Protein- major limiting constituent needed to feed the world population.

Question 5

What are the 4 examples of improvements that have been made in the area of food science in recent years?

Answer 5

1. Bacon chips- made from soybean protein.
2. Improvements in mechanical harvesting of vegetables. Like cucumbers and tomatoes.
3. Quick freezing using liquid nitrogen to prevent cell rupture. Tomatoes.
4. Controlled atmospheric storage for year round sale of apples (temp, relative humidity, gases)

Question 6

What are bacon chips made out of?

Answer 6

Soybean protein.