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FDSC 2000 > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

Food science is concerned with all ___ and ___ aspects of __ before a person ___ it.

A

quality and safety
food
consumes

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2
Q

Nutrition is related to how the ___ uses the ___.

A

body

food

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3
Q

Food technology is the ____ of the ____.

A

application

science.

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4
Q

Food Manufacturing is the processes that are used to convert ___ __ into ___ ___ ____.

A

raw materials

finished food products.

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5
Q

Food technology is how we ____the food, ____ the food, and how we ___ the food and knowing what are the best ways to do that.

A

select, purchase, pack

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6
Q

Food science deals with _____ _____ and their _____.

A

food manipulations, consequences

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7
Q

Nutrition deals with the _____ of ___ ____ on the body.

A

consequences, food components

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8
Q

Biology - the study of ___ ___ and their ____ ____ systems.

A

living things, life sustaining

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9
Q

Microorganisms have a _____ impact on food from both ____ and _____ standpoints.

A

great, positive, negative,

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10
Q

Chemistry - the study of ____ and _____, the _____ that they can ____, and the _____ in which they participate.

A

atoms and molecules, structures, form, reactions

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11
Q

Foods contain a variety of molecular structures such as _____, ____, ____ and ____, which undergo many different ____ _____.

A

water, proteins, carbohydrates, and lipids, chemical reactions.

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12
Q

Physics - the study of ____ and ______.

It is concerned with changes in _____ under various conditions.

A

matter and energy

matter

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13
Q

Many different aspects of physics impact ____.

A

food

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14
Q

Engineering -discipline devoted to the study of ______, ____ and _____ transfer, among other physical phenomenon.

A

momentum,

heat and mass

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15
Q

Engineering principles are applied throughout the ____ ____ used to ____ ___.

A

manufacturing operations

process food

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16
Q

The history of food processing is ____ and varied dating back to the ____ of ____ more than 10,000 years ago.

A

long, milling of flour

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17
Q

______ age led to dramatic advances.

A

Industrial

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18
Q

The ____ ____ ____ is currently the ____ largest manufacturing sector in the nation.
$_____ Billion in retail sales.

A

the food processing industry, 2nd, $600

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19
Q

Because ____ and ____ is the most essential necessity to life, historically the need for ____ of food to avert starvation has led to the ____ ____ ____.

A

food (and water) .
provision
modern food industry.

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20
Q

Canning of Foods: ____ _____ (1810) is credited with the first large scale use of this technology as a means to feed ____ ____.

A

Nicolas Appert

Napoleon’s troops

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21
Q

____ ____ is credited with developing the tin can which replaced the glass bottle.

A

Brian Donkin

22
Q

____ ___ developed a canned milk product with added ____ that was used by soldiers during the Civil War.

A

Gail Borden

sugar

23
Q

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.

A

ice house

ompressor-based

24
Q

Early chemists looking into the chemistry of ____ and _____ discovered the macrocomponents of living tissue (____, ____, ____).

A

agriculture and physiology

protein, lipid, carbohydrate

25
Q

Treatment of what are now referred to as ____ _____ diseases revealed the importance of _____ (micronutrients).

A

nutritional deficiency

vitamins

26
Q

Pellagre- caused from deficiency vitamin ____. _____- deficiency of vitamin C.

A

B3

Scurby

27
Q

In the 1800s, some food/drug manufacturers sought to exploit and adulterate food to increase ____, ____, or ____quality.

A

volume, weight, or aesthetic

28
Q

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).

A

The Jungle
meat industry
US Food and Drug act
Meat Inspection Act

29
Q

A food scientist/food technologist applies ____ ____ and _____ principles to study ____ and their _____.

A

scientific knowledge
technological
food
components

30
Q

____ ____ tend to be the originators of most new food products

A

Food scientists

31
Q

______ trends dictate the need for new food choices.

A

Consumer

32
Q 
Food scientists concentrate on: 
Basic \_\_\_\_
\_\_\_\_\_ Development 
\_\_\_\_\_ \_\_\_\_\_
\_\_\_\_\_
A

Basic Research
Product Development
Quality Assurance
Processing

33
Q

Basic Research involves the basic sciences such as _____ (including microbiology), ____ and _____.

A

biology
chemistry
physics

34
Q

Applied Food Sciences involve areas such as _____ ___- and ___ ____.

A

sensory evaluation

food safety

35
Q

Product development: Utilized by most ____ _____ companies to develop new or modify existing ____ ____.

A

food processing

product lines

36
Q

Quality Assurance: Employed to _____ and ___ quality at all levels of the _____ and _____ of food products.

A

maintain
assure
processing
marketing

37
Q

Quality Assurance: Includes ____ ____, _____, company ____ ____, etc.

A

raw ingredient
specifications
quality standards

38
Q

____ ____ operate in the same mode as all scientists with their focus on some aspect of ____.

A

Food scientists

food

39
Q 
Scientific Method - a \_\_\_\_\_\_ approach to answering the \_\_\_\_ or \_\_\_\_ posed by the scientists and involves the following steps:
\_\_\_\_\_
\_\_\_\_\_
\_\_\_\_ \_\_\_\_
\_\_\_\_\_ \_\_\_\_
\_\_\_ the \_\_\_\_
\_\_\_\_ \_\_\_\_
A 
systematic
problem or question
question
hypothesis
experimental design
conduct experiment
analyze the results
draw conclusions
40
Q

____ or ____ ____ (IFT)
- print ____ principles once a month and focus on 5 different areas: food chemistry, food _____ and _____, food ____ and ____, and ____ _____.
___ ____ is the monthly magazine.

A 
Institute of food technology
scientific
chemistry
engineering
processing
microbiology nutrition
sensory information
Food technology
41
Q

Nutraceuticals -foods that may provide ___ ____ beyond their normal nutritional value, such as preventing ____ or ____ ____.

A

health benefits

cancer or heart disease

42
Q

_______ have become an emerging new product in the history of food product development.

A

Nutraceuticals

43
Q

____-____ is example of nutraceuticals.

A

Beta-carotene

44
Q

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 _____)
A 
three
Macronutrients
Micronutrients
Phytochemicals
biologically active
nonnutritive
45
Q

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 ____ ___ ____.

A

USDA
nutritional value
potential harm
Food Guide Pyramid

46
Q

All of the products found in the grocery store have been affected by university trained ____ ____.

A

food scientists

47
Q

The early food scientists were ____ ____ who were inspired to solve problems related to ____, ___ or ____.

A

basic scientists

food quality or safety

48
Q

Graduates can work in the many varied aspects of food science:

  • ____ ____
  • _____ ______
  • ____ _____
  • _____ _____
A

Food Microbiology
Food Chemistry
Food Engineering
Sensory Evaluation

49
Q

Food Microbiology: the study of all aspects of ___ ___ in ___, both ___ and ____

A

microbial involvement, food, good, and bad.

50
Q

Food Chemistry: the study of ___ in ___, how they are ____ and how they impact ____ ___.

A

chemicals, food, analyzed, food quality

51
Q

Food Engineering: applies ___ ___ to ___ processes and ___ ____ equipment.

A

engineering principles, food, food processing

52
Q

Sensory Evaluation: evaluates ___ as perceived by the ___ ____ of ___, ____, ___, ___ and____

A

food, human senses, sight, smell, taste, touch, hearing

FDSC 2000 (9 decks)

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