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Food Science > Chapter 7,8,9 & Chocolate > Flashcards

Chapter 7,8,9 & Chocolate Flashcards

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1
Q

What is quality?
_____involves consumer references
_____involves price
____desribes properties of food that can be measured by food scientists

A
  1. Consumer acceptability
  2. Value
  3. quality
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2
Q

Quality characteristics
____are those detected by the five senses
_____are not important to consumers but are readily detected -safety & nutrition

A
  1. sensory characteristics

2. Hidden characteristics

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3
Q 
Basic sensory quality 
\_\_\_\_combines taste and smell
Color involves?
Texture involves?
Sound involves?
A
  1. flavor
  2. sight
  3. Touch
  4. Hearing
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4
Q

Taste
Taste is?
Basic tastes are salty, sweet, bitter, sour and ___ ?
____ is detected through the nose (orthonasally) and the back of the mouth (retro nasally)

A
  1. evaluation of flavor (two senses involved)
  2. unmani (savory)
  3. Aroma
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5
Q

Color
_______is sometimes overlooked because color is not always effective for determining safety
-color is still used as a means of?

A
  1. appearance

2. Rejecting product for poor quality

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6
Q

Qualities of food color
_____is the actual color (red,blue,green)
____(aka saturation) is the clarity and purity of the color
____is the range of lightness to darkness of a color

A
  1. Hue
  2. Chroma
  3. Intensity
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7
Q 
Texture is \_\_\_\_
Chemical feeling factors
Pungency - onions
Heat-peppers
Cool-method
ASTRINGENCY -
A
  1. Another underrated characteristic but one that the consumers often use as a indicator of undesirable quality
  2. Unrise perisisimmon
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8
Q 
"Heat" substances
Capsaicin in chilies contribute to?
Other compounds include:
-
-
-
\_\_\_\_\_\_\_relate to intensity 
-2 ooo in low heat chilies
-70,000 in high heat chilies 
-1,000,000 in capsicum oleoresin
A
  1. A sensation of heat in many foods
  2. Gingerol in ginger, pipeline in black pepper, and isothiocyanates in mustard
  3. Scoville heat units
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9
Q

Food texture
____refers to the perception of food structure when held, touched or chewed
Texture is influenced by what?
____includes all the sensations in the mouth, from the first bite to chewing and swallowing

A
  1. Texture
  2. The structure of the food and the presence of texturizing ingredients
  3. Mouthful
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10
Q 
Measuring quality 
-many measurements, but not all are made using \_\_\_\_ and are only estimates of reality 
-some measurements are made using?
-
-
A
  1. Instruments
  2. elavators
    - sensory analysis
    - brew master or wine maker
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11
Q

Quality Measurement Terms
_____is how close the estimate is to the real value
____ is how close that estimate is each time it’s measured
____is how effective the method is at detecting very small amounts
____is how important the measurement is to consumer acceptability

A
  1. Accuracy
  2. Precision
  3. Sensitivity
  4. Relevance
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12
Q 
\_\_\_\_\_of the instrument used for measurements is also important and depends on several factors including:
-
-
-
-
A
  1. reliability

- installation, operator competence, calibaration, maintenance

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13
Q

Measurement situations
Safety is mainly measured by_____ and some tests or chemical and physical hazards
Nutritional label information is mainly based on____
______May include physical chemical or sensory testing
what is also tested?

A
  1. Microbiological testing
  2. Chemical analysis
  3. Sensory quality
    - package integrity and content
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14
Q

Quality control involves inspecting _____ to make they meet standards and comply with laws and regulations
Inspection of every item:
Inspection of a statistical sample:

A
  1. Products
    - fruit and carcasses
    - cans, packages, sausages
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15
Q

Quality assurance considers the _____ when evaluating quality

A

Whole process

*testing at various points to control the process

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16
Q

Quality management defines what
QM_________ but also develops standards for what the consumer wants
Consumer input along wit _______

A
  1. Quality in terms of consumer acceptability
  2. Includes TQM
  3. Sales and marketing
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17
Q

Monitoring quality in a processing plant
_______ look at every carcass for signs of disease
Quality is more than can be seen so sampling for more testing is Bessarabia
What is the real goal?

A
  1. Inspectors

2. Process control

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18
Q

ISO Programs (international organization standardization) offers several programs
ISO 9000-
ISO 22000-
______ maintain trust for suppliers and manufacturers

A
  • guidelines for specific processes to ensure quality
  • addresses food safety
    1. ?
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19
Q

Statistical process control an essential element of ______ and _______ that invites measurement of the effectiveness of a process or unit operation
______may be used to collect data during processing and a trend (up or down) may indicate when a proces will be out of control

A
  1. QA
  2. QM
  3. Sensors
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20
Q
  • ***Hazard analysis and critical control point system is ? (HACCP)
  • nasa, pills bury and U.S. ARMY Natick Labs created the concept (1995)
  • national academy of science endorsed it
  • national advisory committee for the microbiological criteria for foods named principles (1989)
A
  1. A science approach to present the production of unsafe foods
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21
Q

Hazards associated with food-borne illness

  • biological hazards:
  • chemical hazards:
  • _________:bone, metal, glass, plastic, other foreign objects
A
  • bacteria, molds, viruses, Protozoa, flatworms, round worms
  • plant toxins, antibiotics, horomines, cleaners, lubricants
  • physical Hazard
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22
Q

Principals of HACCP:

A
  • conduct a hazard analysis
  • determine critical points
  • establish critical limits
  • establish monitoring procedures
  • establish corrective actions
  • establish verification procedures
  • establish record-keeping procedures
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23
Q

Sanitation

  • a major obstacle to food quality and safety is_____
  • Sanitation is all about keeping things______
A
  1. Product contamination

2. (Facilities, equipment, people, and materials) clean in order to reduce contamination

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24
Q

________is defined as the willingness to buy and eat a product
-it is more difficult to measure consumer attitudes than quality characteristics

A

Consumer acceptability

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25
Q

Mark segments

A
  • simple questions are the best

- acceptable or not: Henie? Lol

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26
Q

Remember this !

  • Quality focuses on characteristics while acceptability considers attitudes
  • the goal of product quality is to satisfy the consumer
  • HACCP is a system designed to ensure safety of food products
  • Quality measurements must be accurate, precise, sensitive, relevant
A

.

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27
Q

Chapter eight product and process development …

A

….

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28
Q

________includes everything from the generation of new food product ideas to product launch, into market place
-new products can be novel or simply modifications of existing ones
A ______ is a new form of an established product and often has a success rate greater than novel introductions

A
  1. Product development

2. Line extension

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29
Q

Product development basics
-satisfy _______ (make products that meet customer needs)
A product development team combines various skills yo compete the development process

A
  1. Corporate mission
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30
Q

Product development stages:

  • ________ step where the concept is developed
  • ________ step where a bench-top or prototype product is created (investment stage)
  • ________ includes the test market and up-scale from pilot production to the commercial production and market introduction (test marketing)
A
  1. Idea stage
  2. Development stage
  3. Commercial stage
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31
Q

Proliferation of food products

  • stores are jammed with 1000s of items
  • exsisting products and staples
  • ________ (similar to existing products)
  • new products (different from existing items)
A
  1. Line extensions
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32
Q

Where do you find new products ???? :~)

A

Toilet store

  • super market
  • fast food restaurants
  • casual dining restaurants
  • military and space programs
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33
Q

Generating new food product ideas:

A 
Individuals: recipes, experimentation at home 
Marketing departments
Sales departments 
Customers
Product developers
34
Q

Improving existing products
_______ are defined as changes in product feature (flavor, content, size, name package)
-balance between satisfying current customers and obtaining new customers by making something better (“new coke” or angus burgers)

A
  1. Line extensions
35
Q 
Types of improvement 
Sensory:
Shelf life:
Reformulatiom:
Process modification:
Package modification:
A
  1. Green ketchup
  2. diacetate in hot dogs
  3. Low cal versions
  4. 3-D chips
  5. MAP
36
Q 
Brand new products 
These products are developed for many reasons 
-new idea
-new trend
-new technology
-new material for packaging 
-introduction of a foreign dish
A
  1. Hotdog
  2. Health food
  3. Extruders
  4. Microwaveable
  5. Pizza
37
Q

Extruded soy product

A

-developed at the university of Missouri by Dr. Fu-Hung Hsieh

38
Q

Carp products

A

Developing new products from invasive carp as a solution to multiple problems

39
Q

Reality check

  • not all ideas will work so ___________ is important
  • many constraints limit prospects for success
A
  1. Feasibility

2. Ingredients, quality, safety, process limits, distribution limits

40
Q

Food formulation
-developers need to know many things:

-a list of ingredients provides clues about a formulation but omits the _____

A
  1. Functions of each ingredient, how they interact with ingredients, which are essential and which can be replaced, order of addition
  2. Actual amount
41
Q

Process operations

  • process developers design new processes or modify existing ones
  • effects of unit operations on microbial activity, ingredient functionality, and product quality need to be known
  • __________ contain miniaturized equipment to mimic operations in a manufacturing plant
A
  1. Pilot plants
42
Q

Quality evaluation

  • standards and specifications are developed for?
  • sensory. Microbial. And nutritional testing may be used to ensue products are meeting specifications for ?
A
  1. Products and processes

2. Prototypes

43
Q

Storage stability

  • effects of handling and storage are determined for?
  • ____________ is needed to ensue that the product meets requirements, establish expiration dates and assess quality under conditions seen by the consumer
A
  1. prototypes

2. Shelf life stability

44
Q 
Package development 
Packages serve many functions:
-
-
-
-
\_\_\_\_\_\_\_\_\_\_choose the right materials and make sure that the product and package are compatible
A
  1. contain product, protect product, provide information, sell the product
  2. Package engineers
45
Q

Packaging materials *

A

Metal, glass, paper, fiberboard, plastic

46
Q

Packaging labels need:

A 
Product name, and place of business
Product net weight or size 
Product ingredients (in decreasing order)***
Company name and address 
Product code (UPC)
Product dating (if applicable)
Religious symbols (if applicable)
Special warning instructions (if applicable)
47
Q 
The nutritional facts label 
Required info:
-\_\_\_\_\_\_
-amount per serving for nutrients except vitamins and minerals 
-percent of daily value for nutrients

Reference daily intake values for 13 vitamins and 12 minerals and 8 key food components are in ch 2

A
  1. Serving size
48
Q

An _______ is an abnormal response to a food that is triggered by the immune system (peanuts, tree nuts, dairy products, eggs, wheat, soy foods, fish, shell fish)
A ________ is a sensitivity to various substances that does not involve the immune system (aspartame, MSG, sulfites)

A
  1. Allergy

2. Food intolerance

49
Q

The transition from pilot plant production to commercial plant production is an example of?
Testing product reveals of reformulation or process modification is required

A
  1. Scaling up
50
Q

A ______ is one with desired consumer demographics?
A marketing plan is created for the new product and a target market is identified
Many things are considered:
-
-
-

A
  1. Test market
    - advertising
    - product placement
    - image
51
Q

Role of marketing in product development
-there are consumer, market and technical factors that have a role in determining the success of new products
-marketing has several important roles
-
-
–

A
  • **tracking market trends
  • testing responses
  • -focus groups, consumer testing, test marketing
52
Q

Meeting market needs

  • identify who?
  • _______: age, gender, income, geographical location, education, motivation
  • identify what?
  • gap analysis: form, quality, price
A
  1. The consumer
  2. Demographics
  3. The need
53
Q

Product launch

________ and testing to track performance in the market is important

A

Media involvement

54
Q 
Remember this!!!
success is measured by what?
Ingredients are listed how?
There are many steps involved in what?
Most product intros will?
A
  1. profit
  2. Most to least on a package (decreasing order)
  3. The development of a new food product
  4. Fail
55
Q

Success or failure
Under what percentage of product development make it to the market?
Market and most fail in less than a year
What percentage survive to be a commercial success?
Some products have early success, but turn into a fad that fades away (clear cola)

A
  1. Under 10%

2. About 1%

56
Q

Chapter 9!!!! Sustainability and distribution

A

.

57
Q

__________ is meeting the needs of the present without compromising the needs of the future
___—- is designed, manufactured and sourced under process guidelines, based on the efficient use of natural reasources, the minimization of all kinds of waste, and the reduction of negative impact in surrounding communities along their life style

A
  1. Sustainability

2. Sustainable food

58
Q

Population changes
-currently near seven billion
Projected to be over ___________
Food production needs to growwwwwwwwwww

A
  1. 9 billon by 2050
59
Q 
Concerns with modern food production 
Industrial food systems
-technology
-transportation 
Environmental impacts
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
A
  1. Welfare
60
Q 
Environmental impacts
Climate change 
\_\_\_\_\_\_\_\_\_\_\_\_\_. (Accumulation of nutrients in water that deplete oxygen or in soil that decrease plant fertility)
Resource depletion 
Water depletion
A
  1. Eutrophication
61
Q

_________ in lex everything that happens to a product from the time it is produced until it reaches the consumer
-the goal of ________ is to deliver a product to the consumer in a reasonable time in acceptable quality with an adequate amount of shelf life remaining

A
  1. Distribution

2. Distribution

62
Q

Systems approach to distribution

Chilled foods:

Frozen foods:

Shelf stable foods
**______

A
  1. Refrigeration needed for trucks, warehouse, retail and home
  2. More extreme refrigeration
  3. Ambient conditions are less expensive***
63
Q 
Factors to consider for distribution 
Inventory management- 
--\_\_\_\_\_\_\_\_\_
Temperature control
--all stages of distribution 
Manufacturing waste 
--by-products
A
  1. FIFO
64
Q

Supply chains
Suppliers are companies who provide goods or services to help produce a product (equipment, ingredients, packaging, test kits)
________ within a supply chain finds the least expensive raw material, ingredient, or service that results in minimally acceptable quality or safety

A
  1. Sourcing
65
Q

Bread example

How many companies are involved in making a loaf of bread?

A

13 or more people/companies involved with making bread **

66
Q

Sustainability systems
Changes in the supply chain are needed to meet the needs of growing populations
-implementation covers everything from ______ to ______
Pessimists believe we are doomed
Optimists believe in _______________

A
  1. Farm to consumer

2. Innovative technology

67
Q

Terms in use today
-sustainability terms -eco friendly, fair trade, fresh, green, local, natural, organic,
Most refer to practices that improve one aspect at the expense of another
____________ is an index that accurately reflects true environmental impact of a product

A
  1. Sustainability index

Could be business or fair trade

68
Q 
Systems approach 
Life cycle analysis
Field prints
Value chain 
Processing efficiency  
Packaging material
Distributor sustainability 
Quality at retail
Consumer responsibility
A

.

69
Q

Life Cycle Analysis
Identifying _______ or points in a system where improvements can be made by agricultural production, supply chain, processing, distribution, retailing or consumer modification
-analysis of carbon footprint or comparing processes (canned veggies vs. fresh, refrigerated ones) may influence choices

A
  1. Hot Spots
70
Q

Field prints (graph index)

A

A comparison of one farmer to the performance of other growers in country, state or nation
A field prints calculator (www. Field to market. Org) helps far,ears to adopt sustainable practices (energet, water and land use, soil loss and greenhouse gas emissions)

71
Q

________ is develop to set higher standards than just the minimum for quality and safety expectations still include a consistent supply situations exist original chains can provide more desirable quality than national chains

A

Value chains

72
Q

Processing effiency

A

Saving in water energy use will reduce production costs
Other effiencies considered: reducing packaging, reformulation
Consider steam vs high pressure processing

73
Q

Sustainability of packaging materials
many food packages serve their purpose and then go to ______
Five basic materials (glass, metal, paper, fiber board, and plastic)
Reduce reuse recycle

A
  1. Landfills
74
Q

Distributor sustainability
_____reduces the number of times product is only a handled: loading unloading back holding and warehousing
Rapid turnover helps prevent waste and improper storage or damage that leads to waste

A

Direct transportation

75
Q

Quality at retail
Many venues represent retailing : supermarkets convenience stores arenas ballparks hospitals and institutions prisons restaurant
______ refers to amount of product wasted from entry to the store to time it is purchased

A
  1. Shrink
76
Q 
Consumer responsibility 
Factors consumers can influence:
Number of trips to a store (driving less)
Amount purchased per trip
Size of packages
Transport conditions
\_\_\_\_\_\_\_\_ or dispose of packages
A
  1. Willingness to recycle
77
Q

Areas for improvement
The greatest source of food waste in _________ is immediately after harvest
-systems to protect agricultural products so they can reach consumers is vital
Loss of perishable products _______ is the greatest source of food waste in developed countries
-waste at the consumer level has a greater environmental impact than losses earlier in the value chain

A
  1. Developing countries

2. After purchase

78
Q

Sustainability index

A

Actionable info needed so intelligent decisions made

-EPA, WWF, Coca Cola

79
Q

Adoption of sustainable practices
Food companies will adopt practices if:
-Actually reduces overall cost of the product
-Increases overall cost but still allows a competitive selling price
–________ because of their social responsibility

A
  1. Entices loyal customers
80
Q

Remember this!!

  • sustainability goes beyond food products,to touch everything we consume
  • the most visible part of the waste stream is the food package
  • life-cycle analysis can identify hot spots where improvements can be made
  • waste prevention is critical in sustaining our planet
A

.

Food Science (2 decks)

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