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Introduction to food science > Chapter 1 and 2 > Flashcards

Chapter 1 and 2 Flashcards

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1
Q

What is food science

A
  • Nature and composition of food materials and their behavior
  • Interdisciplinary science to study the nature of foods, the causes of their deterioration and the principles underlying food processing

-The treatment of food substances to preserve them and improve their quality or make then functionally more useful

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2
Q

What do food processors do

A

Take raw animal. edible vegetables , or marine materials and transform them into edible products through the application of labor, machinery, energy , ad scientific knowledge

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3
Q

The purpose of food processing and the reason

A

The reason- biological nature-> deterioration,

Purpose: to preserve food, to extend the edible period

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4
Q

Traditional methods of preserving foods

A
  • Drying
  • Salting
  • Smoking
  • Fermentation
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5
Q

What do we believe the food was like before?

A

More nutritious , but in fact it was poor even for more well off

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6
Q

What people ate before

A 
Rare meat ( only when killed and slaughtered)
-Veg and fruits only in some places

-Heavily relied on staple foods as wheat, potatoes, because it is easy to store. Still 90% of intake

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7
Q

Who invented canning and when

A

1810 Nicolas Appert

Jars were hermetically sealed by boiling, did randomly

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8
Q

How was invention of Appert helpful

A

For Napoleon and his wars

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9
Q

When jars became widespread

A

After invention of cane opener in 1855

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10
Q

What happened in 1859

A

Invention of ammonia compression-> first refrigerator all -year round

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11
Q

What is the safer option for ammonia and when was it invented

A

1920s
Chlorofluorocarbons (CFCs)
Low toxicity, low reactivity, low flammability-> can be placed at home

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12
Q

What happened in 1867

A

Louis Paster- bacteria are a cause of food borne disease -> pasteurization

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13
Q

What did Clarence Birdseye do and when

A

Technology for quick freezing of foods developed in 1930s “A father of the prozen food industry “

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14
Q

What is the central concern in food nowadays?

A

Food safety: microbiological contamination

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15
Q

Consumers are involved in ___

A

maintaining the safety of food

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16
Q

In what institutions food science is required

A
  • Canada Food Inspection Agency
  • Health Canada
  • Us Food and Drug Administration
  • WHO
  • FAO
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17
Q

Four pillars of food security

A
  • Food availability
  • Food access
  • Food utilization
  • Food system stability:
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18
Q

Food science professional societies

A

Canadian Institute of Food Science and Technology
-Institute of Food Technologists
-Internatioanl Union of Food science and Technology
-American Oil Chemists’ Society
-American Association of Cereal Chemists
AOAC

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19
Q

Why AOAC is important for us

A

Methods that have legal standing

If some kind of test is needed for nutritional labeling, here is the first place to look

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20
Q

What is the contribution of food sector in canada’s economy

A
  1. 5 billion dollars- 6.7% of GDP

16. 7% of labor work in industry

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21
Q

How many food/beverage establishements are there in canada

A

9000 ( more than 50% in Ontario or Quebec)

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22
Q

Export / import of food in Canada

A

Export: 43.6 billion, fifth larger, 3.5 % of world agriculture and exports

48,4 % of export foes to US , 11,4 % to china

Imports: 32,2 billion, 6th larger importer. 61,2 & are from US

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23
Q

How many food businesses in Quebec and how many people does it employ

A

1500 businesses 70,000 workers

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24
Q

Where most employment is concentrated

A

Montreal metropolitan

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25
Q

What are the size of food companies in quebec an dhow much the employ

A

80% have fewer than 50 employees

4,5% have more than 250

The larger company provide 43,5% of all jobs

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26
Q

Key products in Quebec

A
  • Milk
  • Other dairy products
  • Meat
  • Baked goods and confectionery
  • Fruits and vegetables
  • Fruit juices
  • Soft drinks
  • Animal food
  • Beer, sprits and wine
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27
Q

What type of business is common in Quebec

A

Cooperatives, especially in dairy, meat, animal food and maple product

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28
Q

What is Agropur, how many farms, how much product a year

A

Largest dairy cooperative in Canada

More than
3300 farms

More than 3 billion liters of milk a year

More than 3 billion sales a year

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29
Q

How much people spend on food in Canada and US

A

10%

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30
Q

What is Food Freedom Day

A

1st week of February, by this date the average Canadian has earned enough money to pay for the food for the entire year

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31
Q

Why in some countries people spend 50-100% of income on food , but in canada only 10?

A
  • Differences in income

- Differences in food costs

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32
Q

Major contributing factors in different food cost

A
  • Advanced agricultural practices
  • Advanced food preservation and processing technologies
  • Very efficient distribution networks
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33
Q

How many people the farm could fed and feeds now

A

1940-12

2006-200

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34
Q

Is there more small farms or large farms?

A

Small-62%, but only 7& of the value

Large- 5%, but value of 49%

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35
Q

Who owns large farms

A

Majority- family-owned

A few- corporations

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36
Q

Downside of agricultural production efficiency

A
  • Monocultural practices-> pests-> extensive use of pesticides
  • Extensive use of fertilizers
  • Environmental issues
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37
Q

What are post-harvest losses in the developing world and why

A

More than 50%

Because of pests (birds, insects, etc.)

No refrigeration

Little preservation technology

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38
Q

Four sectors of the food industry

A
  • Production
  • Processing
  • Distribution
  • Marketing
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39
Q

Describe production sector

A

Primarily farming and fishing

Involves variety selection, cultivation, harvest and some bulk pre-processing and storage (slaughter, controlled atmosphere, refrigeration/freezing)

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40
Q

What is controlled atmosphere

A

CO2 concentration is increased, so less O2 for oxidation , more storage time

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41
Q

All processing requires

A

Quality control and must satisfy legal regulatory requirements

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42
Q

How can you process milk

A
  • Milk ( different %)
  • Cheeses
  • Ice creams
  • Yogurts
  • Condensed milk
  • Powdered milk
  • Butter
  • Etc.
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43
Q

What does distribution sector include

A

Wholesale, retail and food service operations

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44
Q

How many retail outlets are in Canada

A

24,000

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45
Q

What i happening with competition in retail

A

Very competetive, because limited shelf-space and low-margin. that is why there is is sales to get rid of product for the new

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46
Q

Internet and food retail

A

The only retail sector where it is not used, only 0,3% of food sales

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47
Q

How do retailers keep everything organized

A

-Computerization and scanners

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48
Q

What are allied industries and their examples

A

Support industries

  • Packaging
  • Specialty chemicals/functional ingredients
  • Equipment
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49
Q

Companies need to be highly responsive to

A

Competition ans demographic changes, trends/forces

  • Politics
  • Government regulations
  • health/environment issue
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50
Q

Key demographic changes affecting the food industry

A
  • Aging population
  • More women in work force
  • More ethnic diversity
  • Changes in disposable income
  • Higher levels of education
  • More nutritional/medical awareness
  • Smaller household size
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51
Q

What is the issue with product development

A
  • Essential in remaining competitive
  • Expensive process
  • But new products fail 95% of the time
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52
Q

What are steps in scientific method of product development

A

-Ask questions
-Define problem
-Conduct research ( maybe somebody did something like that and failed, etc.)
-State hypothesis, possible solutions (test you hypothesis repeatedly yo have a theory)
-Design an experiment (should be variable and a control)
Conduct experiment (record data-numerical and descriptive)
-Evaluate the results
-Report the results ( conclusion analysis)

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53
Q

Each change in an experiment is a ___

A

Variation

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54
Q

Who can be involved in scientific research and what should be done with conflicting information

A

Medical experts may be involved

Make a meta-analysis for controversial data

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55
Q

What is happening to the world’s population and economy

A

Population is constantly rising, but economy is not growing as expected

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56
Q

How many people are still hungry today?

A

820 million

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57
Q

What is happening with the number of hunger people

A

The prevalence of undernourishment has stabilized by the absolute number is increasing

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58
Q

How many people in the world are experiencing moderate or severe food insecurity

A

2 billion

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59
Q

Where and in what population there is a concentration of moderate or severe food insecurity

A

Concentrated in low-and middle-income countries, but also 8% in Europe and North America

Higher in women than men

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60
Q

What are 2030 SDG and 2025 World Health Assembly goals and are we meeting them

A

Sustainable Development Goals- half the number of stunted children

2025-reduce the prevalence of low birthweight by 30%

One in seven babies are born with low birthweight

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61
Q

How many people die because of obesity related issues in the world

A

4 million per year

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62
Q

What is another way to monitor hunger and what is happening with its value

A

Food insecurity experience scale

Number is slowly rising

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63
Q

Where hunger is on rise and at what percentage

A

In almost all subregions of Africa -20%

Slowly rising in Latin America and the Caribbean, but still under 7%

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64
Q

What part of Asia is the most susceptible to undernourishment

A

11% of the overall population

South Asia, improving, but still at 15%

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65
Q

What are experiencing people that are under the category moderately food insecure

A

Lack regular access to nutritious and sufficient food -> greater risk for malnutrition and poor health

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66
Q

The indicator for hunger

A

Undernourishment +FIES

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67
Q

How many people in (%) are severely insecure and moderate

A

Severe -9,2% of the population

17,2%- moderate

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68
Q

Countries with higher prevalence of moderate or severe food insecurity tend to have ____

A

Higher rates of adult obesity

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69
Q

In upper-middle and high-income countries, living in food insecure countries is a predictor of ___

A

obesity in school-age children, adolescents and adults

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70
Q

What is sensory evaluation

A

The analysis of the taste, smell, sound, feel , and appearance of food

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71
Q

Describe how physical factors can influence food likes and dislikes

A

Body chemistry
Number of taste buds
Age
Gender affect the ability to detect flavors

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72
Q

What is taste bias

A

A like or dislike that is linked to past negative or positive experiences

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73
Q

What else is a contributor to psychological bias apart from taste bias

A 
Label terms
Brand names
Advertising
Peers
Setting
74
Q

Name two other factors (apart from psychological and physical) that influence food likes and dislikes

A

Cultural- Beliefs and behaviors ->exposures to food-> food preferences

Environmental->people are more likely to eat what is available and economical; immediate surrounding

75
Q

Appearance refers to ___ and is measured by

A

The shape, size, condition, and color of a product

Colorimeter- the color of foods in terms of hue, value, and chroma

76
Q

What is used in order to avoid the influence of light on a taste panel

A

Colored lights

77
Q

Flavor is the combined effect of

A

Taste and aroma

78
Q

6 tastes

A 
Bitter
Salty
Sour
Savory
Sweet
Umame
79
Q

Foods as lemons, tea, and sourballs are evaluated in terms of

A

Astringency

80
Q

What is the odor of food

A

Aroma

81
Q

What might affect the flavor of food

A

Temperature

82
Q

Odor results from

A

Volatile particles coming in contact with the olfactory bulb

83
Q

Texture is

A

How food product feels to the fingers, tongue, teeth, and palate

84
Q

5 textures

A 
Chewiness
Graininess
Brittleness
Firmness
Consistency
85
Q

The ability to slide without breaking. What is it?

A

Chewiness

86
Q

The thinness or thickness is

A

consistency

87
Q

What is the size of the particles

A

graininess

88
Q

Food’s resistance to pressure ____

A

Firmness

89
Q

How easily a food breaks apart

A

Brittleness

90
Q

What is a taste pane;

A

Evaluates food flavor, texture, appearance,and aroma’ performed by trained specialists

91
Q

What is consumer test panels

A

Help to determine products the average consumer will prefer; performed with untrained;
Compare a new product to one on the market; evaluate new types of products

92
Q

What factors can influence on panelists during panels

A

Influence form other testers- prevent seeing facial expression, need to remain quiet during the evaluation

Environmental factors- light levels in testing room are the same, tests take place in a room separate from the food preparation room, testers sip water between each sample to prevent lingering and do not swallow afterwards
All product are served at room temperature

Psychological bias: only 3 digit random code, and only 4 to 5 products can be judged at a time

93
Q

How evaluation van be performed

A

Numerical scoring
Verbal label
Universal form (images)

94
Q

What is food chemistry

A

The branch of food science that deals with the chemical composition of foods, the physiochemical (physical and chemical) properties of food components, the physiochemical changes that occur in foods during handling, processing ,and storage, and the chemical basis of functional properties of food ingredients

95
Q

pH and food preservation

A

Knowing the pH environment in which bacteria grow best is crucial to preserve food and keeping it safe

96
Q

Where do botulism bacteria grow, yeasts and molds (ph)

A

Botulism - above 4.6
Yeasts 4.0-7.0
Molds- 2.0-8.5

97
Q

How pH influence food color

A

Acids( lemon, cream of tartar)- develop white color

Chocolate cakes have a deeper, darker color and smoother flavor if the batter is basic

98
Q

What happens with eggs during storage

A

Eggs become more basic as CO2 escapes through the egg shell ( you need fresh eggs for cooking, because it will have more air)

99
Q

What is functional property

A

The contributions that individual ingredients make the characteristics of food products (structure and texture, flavor, appearance, shelf life)

100
Q

What is functional food

A

Any food or food ingredient that may provide a health benefit beyond the nutritional value of the nutrients it contains ( probiotoc yogurt, cereals with added fiber

101
Q

What is nutraceuticals

A

Any naturally derived bioactive compounds that are found in foods, dietary supplements, or herbal products and have health promoting, disease-preventing, or medical properties

102
Q

How dietary supplements and functional foods are sold

A

Typically sold in capsules, tablets, or other pharmaceutical-type formats while functional foods are sold as foods/beverages

103
Q

Elements that are present naturally

A 
Hydrogen
Boron
Carbon
Nitrogen
Oxygen
Fluorine
Sodium
Magnesium
Alumnimum
Silicon
Phosphorus 
Sulfur
Chlorine
Potassium
Ca
V
Cr
Mn
Fe
Co
Ni
Cu
Zn
As
Se
Br
Mo
I
104
Q

Key minor components and what roles they have

A 
Minerals
Vitamins
Acids
Pigments
Flavors
Additives

Nutritional, aesthetic, functional

105
Q

Major food components

A

CHO
Proteins
Lipids
Water

106
Q

Oligosaccharide- how many carbons

A

3-10

107
Q

Examples of polysaccharide

A

Starches
Cellulose/ hemi
Pectins
Gums

108
Q

The result of connection of 2 AAs , how many molecules of water

A

1

109
Q

The simplest sugar

A

Glucose

110
Q

What happens to sugars when dissolved in water

A

The cyclic structure-> unbound,hydroxyl group becomes carbonyl functional group (ketone and aldehyde)

111
Q

Sugars are active only in

A

Open-chain form , because of carbonyl functional group that becomes functionally active, but cyclize very quickly

112
Q

Two main types of sugars

A

Aldoses

Ketoses

113
Q

The bons that connects two simple sugars

A

Glycosidic ( like an ether bond R-O-R)

114
Q

Maltose is found in

A

Used to make beer

115
Q

Formation of disaccaride will result in

A

1 water

116
Q

Oligosaccharide are poorly

A

Digested in upper GI, they are food for microflora

117
Q

Bacterial metabolism of oligosaccharides produces

A

Organic acids and gases

118
Q

Substances that have a good effect on the growth of bacteria

A

Prebiotic

119
Q

The benefits of probiotics and prebiotics are

A

Speculative ( not clinically proven)

120
Q

How many people in the world are dying from obesity

A

4 million

121
Q

D vs L in sugars

A

Last OH group should be on the left from the projection->L, on the right ->D

122
Q

How sugars cycle

A

Aldehyde or ketose group react with last OH group

123
Q

Percentage of molecules in the open-chain form at any moment

A

1%

124
Q

Alpha vs beta glycosidic bond

A

If the bond lie in one plain->alpha

In different-> beta

125
Q

Oligosaccharides are present in

A

In many fruits, vegetables, and plants

126
Q

Organic acids form bacterial metabolism of oligosaccharides are the only

A

Source of calories form ingestible oligosaccharides

127
Q

Two groups of oligosacharides

A

Fructo-oligosaccharides

Galacto-oligosaccharides

128
Q

FO and GOS have been found to

A

To favor the growth of “good” bacteria over “bad”

129
Q

The most common polysaccharide in food is

A

Starch

130
Q

Where starch is found, size and solubility

A

Starch is found in water-insoluble granules in the endosperm of wheat, corn,etc. Granule size varies by factor of 50, ranging from 2microm(rice) to 100 microm(potato)

131
Q

Granules are made of

A

Amylose and Amylopectin

132
Q

Length of amylose and characteristics

A

alpha-d-glucose

250-300 units

133
Q

Branches in amylopectin occur every

A

15-25 units

134
Q

How many glucose units are found usually in starch

A

The order of 1,000

135
Q

Proportion of amylose and amylopectin depend on

A

Plant source

136
Q

If starch is insoluble in water, how can use it

A

When heated in the presence of water, hydrogen bonds between branches are disrupted, starch undergoes gelatinization to from a gel( a three-dimensional network), because granules start to absorb water and swell

137
Q

The process of gelatinization is used

A

For thickening and texture modification of the product

138
Q

What happens to starch in cold water

A

Suspension is formed

139
Q

What happens at gelatinization temperature and above it

A

Increased viscosity( formation of paste)

Above->granules swell more and viscosity continue to increase and some starch molecules( particularly amylose) start to leach in the the water. If continued to heat-> viscosity begins to decrease, because more starch escapes granules which will rupture eventually

140
Q

What happens with gelatinized starch when it is cooled

A

If the starch concentration is sufficiently high, the starch chains re-associate to reform hydrogen bonds in an ordered structure, trapping water inside->formation of a gel

141
Q

What is a key contributor to the texture of freshly baked bread

A

Wheat starch gelatinization

142
Q

Retrogradation happens when… and its example

A

Starch gels may become firmer due to continued formation of hydrogen bonds between starch chains

Staling of bread->retrogradation example

143
Q

What is syneresis

A

Freeze/Thaw cycles when water is forces out of the gel->appearance of water droplets in the surface of a thawed pie

144
Q

What changes affect gelatinization behavior and tendency for retrogradation

A 

Size of starch granules

Amylose/amylopectin ratio

Average length of amylose and amylopectin chains
145
Q

The more there is the content of amylopectin, ___ temperature of gelatinizatio

A

Higher the temperature of gelatinization

146
Q


In addition to its important functional roles as thickening and gelling
agents in a wide variety of products, starch is extensively used as a _____

A 
raw material for the production of syrups and sugars . E.g. high
fructose syrup (HFS).
147
Q

What does different names like HFCS 55, HFCS 45 mean

A

there are designated by the percentage of glucose that has
been converted to fructose

The higher the number, the sweeter the product

148
Q

Cellulose is

A

Cellulose is a structural polysaccharide in plants and one of the most
common molecules in the biosphere.

149
Q

Why we are unable to digest cellulose

A

We do not have an enzyme for breakage of beta-glucose bond

150
Q

Cellulose is composed of

A

alpha-D-glucose, amylose

151
Q

As we cannot break the bond in cellulose, how can we use it

A

derived food additives can provide
useful functional properties without adding calories or affecting
taste.

152
Q

How MCC is produced

A 
Microcrystalline cellulose (MCC) is a food additive that is produced by
partial depolymerization of cellulose.
153
Q

12 functional roles of MCC

A


Anti caking agent and flavor carrier in grated and shredded cheese

Stabilizes foams

Stabilizes emulsions

Replaces fats and oils, is used in low fat hot dogs, reduced fat ice cream

Forms gels, improves adhesion (cling) of sauces, salad dressings

Modify texture thickens with favorable mouth feel

Improves quality of low solids tomato sauces

Freeze thaw stability, retards ice crystal growth

Suspending agent in ice cream

Vegetable fat whipped toppings improves body, texture, stability

Other food uses: Barbecue sauces, frozen cheese lasagna, frozen
guacamole, marshmallow topping, liquid diet products, sandwich spreads,
low calorie mayonnaise

Tabletting agent

154
Q

CMC is

A

Carboxymethylcellulose (CMC) is a chemically modified cellulose:
some CH 2 OH groups are replaced by CH 2 COOH groups to increase
solubility in water.

155
Q

How CMC is used

A

CMC is used to increase viscosity without adding calories.

CMC forms weak gels that trap water.

CMC is used in ice cream to improve texture, prevent drip and retard
formation of ice crystals during frozen storage.

156
Q

Vegetable gum is

A

“Vegetable gum” polysaccharides are substances derived from various
shrubs or trees.

157
Q

Properties of vegetable gum

A

thickeners,

stabilizers, or gelling agents in various food products.

158
Q

4 examples of vegetable gums

A 
guar gum:

gum Arabic

gum karaya

gum tragacanth
159
Q

Guar gum is extensively used to

A

guar gum: improves the consistency of gluten free baked goods

160
Q

Where pectins are found and what they are used for

A

Pectins are found in plant cells and made of sugar acids a key
component in jams and jellies

Pectins substitute gelatine in vegan products

161
Q

Other name for indigestible fiber

A

is called fiber, bran, or bulk on food labels

162
Q

Indigestible fiber role in human body

A

aids in digestion and the elimination of waste

helps maintain a feeling of fullness

163
Q

Use of indigestible fiber in food products

A

is added to commercial bread products to slow staling and improve loaf
volume

164
Q

6 key functional properties of sugar

A 
(1) Have sweetening power

(2) Are fermentable

(3) Agents for flavor and color production
(caramelization/Maillard

(4) Contribute mouthfeel (

(5) Preservatives

(6) Tenderizers
165
Q

How sugar helps in preservation

A

Water is attracted to sugars , but to a solution-. no water available for microorganisms

166
Q

Why many foods are sweetened with sugar

A

The sensation of sweetness generally elicits a favorable response

167
Q

Evaluation of sweetness is very ___

A

Subjective

168
Q

What is the rank of sweetness in sugars

A

sweetness: fructose > sucrose > glucose > lactose

169
Q

2 other alternative sweetening agents and their relative sweetness

A

Xylitol-sugar alcohol -90

Aspartame-non-carbohydrate artificial sweetener-20000

170
Q

How the sweetness of sucrose can be varied

A

The glycosidic bond in sucrose is readily hydrolyzed by heat or acid,

171
Q

How the variability of sweetness of sucrose can be avoided

A

This variability can be avoided by converting sucrose to invert sugar ,
e.g., to stabilize its sweetness in acidic beverages such as soft drinks.

Involves use of an enzyme (invertase) that catalyzes the splitting of
sucrose into an equimolar mixture of glucose and fructose.

172
Q

Fermentation is

A

Fermentation involves conversion of sugars to alcohols and carbon
dioxide or organic acids by microorganisms (yeasts and/or bacteria).

173
Q

How fermentation can preserve the product

A

Acids and alcohols produced by fermentation act as preservatives by
inhibiting the growth of other microorganisms.

174
Q

When does caramelization reactions happen

A

Caramelization reactions occur when any concentrated sugar solution
is heated (e.g., maple

Heating results in breakdown of the sugar molecules and
polymerization of the breakdown products.

175
Q

Caramelization reactions are used commercially to produce

A


(a) flavor caramel syrup

(b) caramel color, e.g., cola drinks

176
Q

What is the most important reaction in food chemistry

A

Maillard reaction

177
Q

What is happening during Maillard reaction

A

Involves the reaction of the open chain form of sugars with primary
amine ( RNH 2 ) groups , present in amino acids and

178
Q

What is the result of maillard reaction and in what products it happens

A

Color and flavor produced numerous volatile flavor compounds are
formed and many of the aromas we associate with specific foods are due
to this reaction:

Coffee flavor, color and aroma formed during roasting

Popcorn aroma/flavor

Roasted peanuts

Baked bread aroma

179
Q

Viscosity of sugar solutions increases with increasing ____

A

Sugar concentration

180
Q

What is the issue with diet soft drinks and how it is solved

A

Diet soft drinks are sweetened with very low amounts of artificial
sweeteners and would not have the same mouthfeel; sugar alcohols
may be added to increase viscosity.

181
Q

What is the most effective way to keep freshness of baked goods

A

invert sugar

182
Q

How sugars act as tenderizers

A

Sugar changes the viscosity or pourability of doughs and batters because
sugar interferes with flour s ability to form an elastic structure

Introduction to food science (12 decks)

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