Chapter 1 Flashcards
Food science is concerned with all ___ and ___ aspects of __ before a person ___ it.
quality and safety
food
consumes
Nutrition is related to how the ___ uses the ___.
body
food
Food technology is the ____ of the ____.
application
science.
Food Manufacturing is the processes that are used to convert ___ __ into ___ ___ ____.
raw materials
finished food products.
Food technology is how we ____the food, ____ the food, and how we ___ the food and knowing what are the best ways to do that.
select, purchase, pack
Food science deals with _____ _____ and their _____.
food manipulations, consequences
Nutrition deals with the _____ of ___ ____ on the body.
consequences, food components
Biology - the study of ___ ___ and their ____ ____ systems.
living things, life sustaining
Microorganisms have a _____ impact on food from both ____ and _____ standpoints.
great, positive, negative,
Chemistry - the study of ____ and _____, the _____ that they can ____, and the _____ in which they participate.
atoms and molecules, structures, form, reactions
Foods contain a variety of molecular structures such as _____, ____, ____ and ____, which undergo many different ____ _____.
water, proteins, carbohydrates, and lipids, chemical reactions.
Physics - the study of ____ and ______.
It is concerned with changes in _____ under various conditions.
matter and energy
matter
Many different aspects of physics impact ____.
food
Engineering -discipline devoted to the study of ______, ____ and _____ transfer, among other physical phenomenon.
momentum,
heat and mass
Engineering principles are applied throughout the ____ ____ used to ____ ___.
manufacturing operations
process food
The history of food processing is ____ and varied dating back to the ____ of ____ more than 10,000 years ago.
long, milling of flour
______ age led to dramatic advances.
Industrial
The ____ ____ ____ is currently the ____ largest manufacturing sector in the nation.
$_____ Billion in retail sales.
the food processing industry, 2nd, $600
Because ____ and ____ is the most essential necessity to life, historically the need for ____ of food to avert starvation has led to the ____ ____ ____.
food (and water) .
provision
modern food industry.
Canning of Foods: ____ _____ (1810) is credited with the first large scale use of this technology as a means to feed ____ ____.
Nicolas Appert
Napoleon’s troops
____ ____ is credited with developing the tin can which replaced the glass bottle.
Brian Donkin
____ ___ developed a canned milk product with added ____ that was used by soldiers during the Civil War.
Gail Borden
sugar
Refrigeration Technology: The ___ ____ was the precursor to modern day refrigeration, which was made possible through the development of _____-____ refrigeration systems in the mid 1800’s.
ice house
ompressor-based
Early chemists looking into the chemistry of ____ and _____ discovered the macrocomponents of living tissue (____, ____, ____).
agriculture and physiology
protein, lipid, carbohydrate
Treatment of what are now referred to as ____ _____ diseases revealed the importance of _____ (micronutrients).
nutritional deficiency
vitamins
Pellagre- caused from deficiency vitamin ____. _____- deficiency of vitamin C.
B3
Scurby
In the 1800s, some food/drug manufacturers sought to exploit and adulterate food to increase ____, ____, or ____quality.
volume, weight, or aesthetic
Upton Sinclair’s book ___ ___, which depicted the extent of abuse in the ___ ___, was a major factor in the development of the ___ ___ and ___ ___ and the ___ ____ ___(1906).
The Jungle
meat industry
US Food and Drug act
Meat Inspection Act
A food scientist/food technologist applies ____ ____ and _____ principles to study ____ and their _____.
scientific knowledge
technological
food
components
____ ____ tend to be the originators of most new food products
Food scientists
______ trends dictate the need for new food choices.
Consumer
Food scientists concentrate on: Basic \_\_\_\_ \_\_\_\_\_ Development \_\_\_\_\_ \_\_\_\_\_ \_\_\_\_\_
Basic Research
Product Development
Quality Assurance
Processing
Basic Research involves the basic sciences such as _____ (including microbiology), ____ and _____.
biology
chemistry
physics
Applied Food Sciences involve areas such as _____ ___- and ___ ____.
sensory evaluation
food safety
Product development: Utilized by most ____ _____ companies to develop new or modify existing ____ ____.
food processing
product lines
Quality Assurance: Employed to _____ and ___ quality at all levels of the _____ and _____ of food products.
maintain
assure
processing
marketing
Quality Assurance: Includes ____ ____, _____, company ____ ____, etc.
raw ingredient
specifications
quality standards
____ ____ operate in the same mode as all scientists with their focus on some aspect of ____.
Food scientists
food
Scientific Method - a \_\_\_\_\_\_ approach to answering the \_\_\_\_ or \_\_\_\_ posed by the scientists and involves the following steps: \_\_\_\_\_ \_\_\_\_\_ \_\_\_\_ \_\_\_\_ \_\_\_\_\_ \_\_\_\_ \_\_\_ the \_\_\_\_ \_\_\_\_ \_\_\_\_
systematic problem or question question hypothesis experimental design conduct experiment analyze the results draw conclusions
____ or ____ ____ (IFT)
- print ____ principles once a month and focus on 5 different areas: food chemistry, food _____ and _____, food ____ and ____, and ____ _____.
___ ____ is the monthly magazine.
Institute of food technology scientific chemistry engineering processing microbiology nutrition sensory information Food technology
Nutraceuticals -foods that may provide ___ ____ beyond their normal nutritional value, such as preventing ____ or ____ ____.
health benefits
cancer or heart disease
_______ have become an emerging new product in the history of food product development.
Nutraceuticals
____-____ is example of nutraceuticals.
Beta-carotene
There are ____ major classes of food components:
- _____ (protein, lipid, carbohydrate, water)
- ______ (minerals and vitamins)
- ______ (plant derived chemicals that are ____ ____ and are thought to function in the body to prevent certain disease processes – considered _____)
three Macronutrients Micronutrients Phytochemicals biologically active nonnutritive
My Plate: Developed by the ____ as a guide to help people chose the makeup of their diet so that ____ ____ is maximized and ____ ____ is minimized.
Replaced The ____ ___ ____.
USDA
nutritional value
potential harm
Food Guide Pyramid
All of the products found in the grocery store have been affected by university trained ____ ____.
food scientists
The early food scientists were ____ ____ who were inspired to solve problems related to ____, ___ or ____.
basic scientists
food quality or safety
Graduates can work in the many varied aspects of food science:
- ____ ____
- _____ ______
- ____ _____
- _____ _____
Food Microbiology
Food Chemistry
Food Engineering
Sensory Evaluation
Food Microbiology: the study of all aspects of ___ ___ in ___, both ___ and ____
microbial involvement, food, good, and bad.
Food Chemistry: the study of ___ in ___, how they are ____ and how they impact ____ ___.
chemicals, food, analyzed, food quality
Food Engineering: applies ___ ___ to ___ processes and ___ ____ equipment.
engineering principles, food, food processing
Sensory Evaluation: evaluates ___ as perceived by the ___ ____ of ___, ____, ___, ___ and____
food, human senses, sight, smell, taste, touch, hearing
