Chapter 1

Question 1

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

Answer 1

quality and safety
food
consumes

Question 2

Nutrition is related to how the ___ uses the ___.

Answer 2

body

food

Question 3

Food technology is the ____ of the ____.

Answer 3

application

science.

Question 4

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

Answer 4

raw materials

finished food products.

Question 5

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

Answer 5

select, purchase, pack

Question 6

Food science deals with _____ _____ and their _____.

Answer 6

food manipulations, consequences

Question 7

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

Answer 7

consequences, food components

Question 8

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

Answer 8

living things, life sustaining

Question 9

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

Answer 9

great, positive, negative,

Question 10

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

Answer 10

atoms and molecules, structures, form, reactions

Question 11

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

Answer 11

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

Question 12

Physics - the study of ____ and ______.

It is concerned with changes in _____ under various conditions.

Answer 12

matter and energy

matter

Question 13

Many different aspects of physics impact ____.

Answer 13

food

Question 14

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

Answer 14

momentum,

heat and mass

Question 15

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

Answer 15

manufacturing operations

process food

Question 16

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

Answer 16

long, milling of flour

Question 17

______ age led to dramatic advances.

Answer 17

Industrial

Question 18

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

Answer 18

the food processing industry, 2nd, $600

Question 19

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

Answer 19

food (and water) .
provision
modern food industry.

Question 20

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

Answer 20

Nicolas Appert

Napoleon’s troops

Question 21

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

Answer 21

Brian Donkin

Question 22

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

Answer 22

Gail Borden

sugar

Question 23

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.

Answer 23

ice house

ompressor-based

Question 24

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

Answer 24

agriculture and physiology

protein, lipid, carbohydrate

Question 25

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

Answer 25

nutritional deficiency | vitamins

Question 26

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

Answer 26

B3 | Scurby

Question 27

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

Answer 27

volume, weight, or aesthetic

Question 28

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).

Answer 28

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

Question 29

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

Answer 29

scientific knowledge technological food components

Question 30

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

Answer 30

Food scientists

Question 31

______ trends dictate the need for new food choices.

Answer 31

Consumer

Question 32

``` Food scientists concentrate on: Basic ____ _____ Development _____ _____ _____ ```

Answer 32

Basic Research Product Development Quality Assurance Processing

Question 33

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

Answer 33

biology chemistry physics

Question 34

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

Answer 34

sensory evaluation | food safety

Question 35

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

Answer 35

food processing | product lines

Question 36

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

Answer 36

maintain assure processing marketing

Question 37

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

Answer 37

raw ingredient specifications quality standards

Question 38

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

Answer 38

Food scientists | food

Question 39

``` Scientific Method - a ______ approach to answering the ____ or ____ posed by the scientists and involves the following steps: _____ _____ ____ ____ _____ ____ ___ the ____ ____ ____ ```

Answer 39

``` systematic problem or question question hypothesis experimental design conduct experiment analyze the results draw conclusions ```

Question 40

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

Answer 40

``` Institute of food technology scientific chemistry engineering processing microbiology nutrition sensory information Food technology ```

Question 41

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

Answer 41

health benefits | cancer or heart disease

Question 42

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

Answer 42

Nutraceuticals

Question 43

____-____ is example of nutraceuticals.

Answer 43

Beta-carotene

Question 44

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 _____)

Answer 44

``` three Macronutrients Micronutrients Phytochemicals biologically active nonnutritive ```

Question 45

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 ____ ___ ____.

Answer 45

USDA nutritional value potential harm Food Guide Pyramid

Question 46

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

Answer 46

food scientists

Question 47

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

Answer 47

basic scientists | food quality or safety

Question 48

Graduates can work in the many varied aspects of food science: - ____ ____ - _____ ______ - ____ _____ - _____ _____

Answer 48

Food Microbiology Food Chemistry Food Engineering Sensory Evaluation

Question 49

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

Answer 49

microbial involvement, food, good, and bad.

Question 50

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

Answer 50

chemicals, food, analyzed, food quality

Question 51

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

Answer 51

engineering principles, food, food processing

Question 52

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

Answer 52

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