Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food science > Dimensions of food studies > Flashcards

Dimensions of food studies Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

define Food science

A

is the application of the basic sciences and the engineering of food to study the functional physical chemical and biological nature of food and the principles of processing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

define food

A

any substance that provides nutrient’s to nourish the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

define food microbiology

A

the components of foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

define food and nutrition

A

any operation that alters the value of food for a specific prupose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Food science is influenced by?

A

Consumer selections and preferences

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Food science involves

A
  1. the study of nature of food and its composition
  2. behavior of food in different conditions
  3. causes and prevention of spoilage basic principles of processing and preservation
  4. basic improvement of food quality
  5. sensory properties
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is food engineering?

A

raw food is processed or preserved

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is food microbiology?

A

microbial ecology related to food spoilage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is food and nutrition?

A

composition/ properties that have health effects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what are the significance of food science and technology

A
  1. Food supply regulation
  2. providing for consumer convenience
  3. providing for mobility/ travel
  4. waste utilization and reduction
  5. economic gains
  6. contribute to hunger/undernourishment epidemic
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what are primary nutrients

A

CHO, Protein, Lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are secondary nutrients?

A

Vitamins/ minerals/ enzymes/ flavors/ acids/ pigments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what role does water have in the body

A

one of the most important nutrients

1. occurs in food extracellularly and intracellularly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what role does water have on food

A

responsible for: dispersing medium / solvent/ phase/ food preservation/ spoilage/ texture/ interaction with other nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

who are the 5 major influencers of the Food Marketplace? and which is the most influential?

A 
Consumers--> most influential
farmers/fishermen 
food scientists 
food transport 
agribusiness
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are some factors that influence consumer food choices?

A
  1. sensory factors
  2. nutritional criteria
  3. budgetary criteria
  4. environmental influences
  5. social/ cultural criteria
  6. religious criteria
  7. psychological
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what are the consumer trends

A
  1. Hemp/CBD
  2. online shopping and delivery
  3. snacking
  4. immune supporting
  5. wellness
  6. comfort foods
  7. plant based foods
  8. packaging
  9. calming
  10. beverages
  11. functional ingredients
  12. meal kits/ frozen foods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

are are examples of credible sources

A

USDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what are examples on misinformation?

A

media/ bloggers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

where does CBD come from?

A

cannabis plant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

how is CBD different from THC

A

CBD does not have the psychoactive component

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Why is it an emerging ingredient? (benefits)

A 
Helps with 
1.stress 
2. seizures
3. inflammation, 
4. pain
insomnia 
5. anxiety (mental health disorders)
6. IBD/IBS
7. nausea 
8. migraines
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what system does CBD interact with?

A

Endocannabinoid system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what is the difference between organic and natural

A

Organic: has legal protection (since 1990)
-no hormones, antibiotics, GMO petroleum based, sewage sludge-based fertilizers, conventional pesticides, or ionizing radiation
Natural: NO legal protection
- only if a food item is free of added color, artificial flavors or synthetic substances

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what is genetic engineering?

A

developing new products with a desired trait through genetic modification

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what are products of genetic engineering?

A

genetically modified organisms (GMO)

-plants or animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

How are GMOs regulated?

A

FDA: regulates safety of GM crops/ GRAS
EPA: pesticides (PIP) food that had utilized genetic modification
USDA: safety of other plants/ responsible for labeling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

what are Functional foods?

A

foods that claim to have additional physiological benefit beyond its nutritive value

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

what are types of ingredients are often isolated for this?

A 
Phytochemicals
Anthocyanins 
carotenoids
polyphenols 
fiber
sterols 
stanols
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

what is fusion?

A

liquid to a solid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

what is condensation

A

gas to a liquid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

what are the characteristics of water?

A

polar
surface tension
neutral pH
colligative properties: high because it is able to act as a solvent specific heat: high (takes a lot to change the temperature)
latent heat change in state
solvent: dispersing medium, essential nutrients etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

how much energy does a solid have?

A

the least amount

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

how much energy does a gas have?

A

the most amount of energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

why is water polarity important? why is water referred to as the universal solvent?

A
  1. influences surface tension and the ability of something to dissolve in a medium
  2. becasue water is able to dissolve more substances than other liquids
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

what types of bonds form between water molecules as a result of their polarity?

A

Hydrogen bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

discribe what causes surface tension?

A

the top layer of water does not have more water about it so it is not able to bond to more carbons so oxygen will form hydrogen bonds between each other on the top layer
cohesive nature of water due to waters polarity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

what is the significance of waters pH

A

water is neutral
pH is the relatice number of the h ions to the OH molecules.
high numbers of h+=acidic(low pH)
high numbers of oH= basic high pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Define colligative properties

A

the binding together of molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

what impact water’s colligate nature?

A

number of solutes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

how are waters colligative properties impacted when salt is added?

A

vapor pressure decreaseing
freezing point decreasing
boiling point increasing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

what is vapor pressure?

A

it is the vapor over the liquid medium equilibrium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

what are the factors influence solubility?

A

increases with temperature

lowers with the presence of solute

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

what us specific heat?

A

the amount of heat required to raise the temperature of 1 gram of substance by 1 degree

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

what is the specific heat of water

A

1cal/gram

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

is waters specific heat high or low compared to other substances

A

high

47
Q

what roles does the specific heat play into?

A

important for temperature regulation

48
Q

what is latent heat?

A

when the temperature of a substance does not change the temperature but it does change the state

49
Q

what types of latent heat?

A 
heat of fusion (when substances solidify)
heat vaporization (when substances become vapor
50
Q

what happens when liquid changes to ice?

A

fusion

hydrogen bonds are forming between molecules and there is a RELEASE OF ENERGY

51
Q

what happens when ice changes to liquid water?

A

melting

energy is taken in some hydrogen bonds are broken

52
Q

what happens whenthe temperature of liquid water increases?

A

the calories of heat are being added to met waters specific heat

53
Q

liquid water changes to steam

A

latent heat
vaporization
energy is applied
hydrogen bonds are broken

54
Q

what happens when steam changes to liquid?

A

latent heat
condensation
energy is removed
hydrogen bonds are formed

55
Q

what happens at a molecular level when water freezes?

A

molecules move slower

@4degrees water is less dense and has increased in volume

56
Q

what structure does water form at 0degrees

A

a crystal lattice

57
Q

explain what factors affect the freezing point of water

A

addition of soluble substances (lowers the freezing point)

preventing water from freezing

58
Q

what happens when water reaches it boiling point?

A

vapor pressure of the liquids overcomes atmospheric pressure (hydrogen bonds break when water is heated and temperature rises)

59
Q

what is the boiling point of water?

A

100

212

60
Q

explain the factors affecting the boiling point of water?

A
  1. atmopheric pressure: higher the pressure higher the vapor pressure needed to overcome it
  2. altitude: increases so the temperature required for water to boil is lower (Atmos pres. decreases as altitude increases, loner cooking times are due to the lower temperature of of boing water)
  3. pressure cooker: rises atmophic pressure which makes the boiling point high (higher the temperature of boiling water the shorter the cooking time)
  4. adding soluble substances pr substances that ionizes, reduces, vapor pressure and makes the boiling point higher (due to the vapor pressure being reduced and then increasing the boiling point
61
Q

what are some functions of water in food?

A
  1. Solvent
  2. dispersion medium
  3. hydrates
  4. promote chemical rxn
  5. heat transfer/ cooking medium
  6. microorganisms
62
Q

how does sugar and salt act molecularly in water?

A

salt and water act as solutes and dissociate/ ionize in water (inoic bonds between + and -)
water= solvent

63
Q

what is the difference between hydrolysis and condensation rxn?

A

hydrolysis: adds water to bonds to break then apart

condensation removes water from bonds to form bonds

64
Q

compare free water and bound water

A

free water: free flowing
bound water: in structure of PRO, CHO, FAT/ not easily separated from food/resistant to freezing/ not available to dissolve salts, sugars, acids (important to food texture)

65
Q

what is water activity?

A

the degree to which water is bound of free within food

66
Q

what is the range of water activity?

A

0-1
zero- low activity
1- pure water

67
Q

what are some examples of food with higher water activity, that are prone to spoilage or contamination by microogramisms

A

fresh meat, fruit and vegtables

68
Q

no microbes can reproduce at a water activity below

A

0.5

69
Q

explain what factors affect water activity

A

temperature
other food ingredients
preservation methods
adding solutes

70
Q

what are two main ways that energy can be supplied to food?

A

mechanical- physical movement

heat: radiation, conduction, convection, induction

71
Q

what type of energy is transferred to food through physical movement?

A

mechanical energy

72
Q

is Mechanical enerfy an efficient way to supplying ebergy to food?

A

no it only supplies a same amount of energy

73
Q

what macronutrient can be altered through this type of energy transfer?

A

proteins can be denatured

74
Q

how does radiation transfer heat to food?

A

direct transfer of heat energy to the surface of food

75
Q

what are the 3 types of food radiation?

A

infrared
microwaves
irradiation

76
Q

what is infrared radiation?

A

electromagnetic waves or rays in the infrared range are transferred from heat sources –> food surface only

77
Q

what are examples of infrared radiation?

A

broiling
heat lamps
heat from sun

78
Q

what is microwave radiation?

A

waves casued by vibration of dipolar molecules(water fat sugar)

79
Q

how does microwaves affect food molecularlly?

A

friction between molecules generates heat within the food

80
Q

what are standing times and why are they important while microwaving?

A

conduction of heat energy through food

important for dense food (meat)

81
Q

what are disadvantages of microwaving

A

browning reactions do not occur

un-evening heating

82
Q

what is irradiation? what are the 2 main purposes of irradiating foods?

A

the application of ionizing radiation to food

purpose: improve safety and extend life of food

83
Q

why is food irradiated

A

to reduce microorganisms

84
Q

how does irradiation kill bacteria?

A

high energy ionizing radiation breaks chemical bonds

microbes and bacteria die

85
Q

how does irradiation affect a food?

A

breaks chemial bonds in food
causes changes in food
1. leafy greens turn mushy/2. slow to ripen/3. can destroy nutr,/ 4, control for formation of compounds formed by radiation/ 5. research doesn’t show identifiable problems

86
Q

does irradiation cause induce radioactivity? why or why not?

A

No
food does not come into contant with radioactive materials
too much can casue a disruption in energy balance of food items making them unstable but FDA puts a limit on the radiation allowed

87
Q

describe conduction

A

direct transfer of energy from one molecule to the adjacent molecule in a continuous and progressive fashion so that heat can pass from its source (soild)

88
Q

describe convection

A

is the transfer of heat through air or liquid, as liquid is heated the molecules move apart become less dense and rise to the surface getting replaced by the cooler denser (liquid/ air)

89
Q

what is induction

A

special induction coils create magnetic current that heats pans

90
Q

what types of pans are necessary for induction stoves?

A

iron pans are required

91
Q

what is mass transfer in foods?

A

movement of a food component into or out of a food that is being heated

92
Q

what are some examples given in class of mass transfer?

A

ex: water moving into or out of a food

water moving from the surface of food to the cooking medium surrounding air?

93
Q

what is a dispersion

A

a mixture of two or more substances

94
Q

describe how true solutions, collodidal dispersion, coarse dispersions are different in terms of their particle size

A

true solution<1 millimicron
colloidal medium
coarse dispersion: >1 millimicron

95
Q

Compare “solvents” and “solutes” and give an example of each

A

solutes: salts, sucrose, lactose vitamins
solvents: water

96
Q

as temperature increases the amount of solute that will dissolve in a solvent?

A

increases

97
Q

Compare unsaturated, saturated and supersaturated solutions

A

Unsaturated: solution could dissolve more solute at a particular temperature if added
saturated: solution has dissolved maximum amount of solute possible at a given temperature
supersaturated solution has dissolved more than the maximum (due to the addition of heat) crystallization occurs

98
Q

compare the continuous and discontinuous phase of a colloidal dispersion

A

continuous phase is the solvent
discontinuous phase solute (what is being dispersed)

C before D

99
Q

name and define the five types of colloidal dispersions

A
  1. sol / solid in liquid/ milk
  2. Gel/ liquid in a solid/ gelatin
  3. Emulsion/ liquid in liquid/ oil in water
  4. foam/ gas in liquid/ whipping cream
  5. suspensoid/ gas in a solid/ foam candy
100
Q

understand the concept of a colloidal dispersion changing into a different colloidal at different temperatures

A

when pectin chills it forms bonds and traps water so it is no longer pourable and syneresis occurs: the seeping of water

101
Q

what are some basic principles and examples of emulsions?

A
  1. Emulsion is: liquid-liquid system of two immiscible substances
  2. substances separate with time
102
Q

what are factors that affect stability?

A
  1. viscosity of continuous phase
  2. size of discontinuous phase
  3. ratio of phases
  4. presence of stabilizing agents
  5. temperature
103
Q

what are examples of emulsion

A
  1. butter/margarine (w/o)

2. mayo (oil in water

104
Q

what are emulsifying agents?

A

molecules with Hydrophilic head and hydrophobic tails

105
Q

how do they work in stabilizing emulsions?

A

the can increase stability of emulsion by interfacing between phases

106
Q

what are common emulsifying agents?

A

lecithin (and soy lecithin)

107
Q

be familiar with the 3 type of emulsions

A
  1. permanent: enough emulsifying agent totally cover interface between phases
  2. semi-permanent: stabilized by viscosity of continuous phase
  3. temporary: little emulsifying agent highly fluid shake immediately before use
108
Q

what are examples of course suspensions?

A

oat flakes in water

109
Q

what is the basic chemical formula for carbohydrates?

A

(CH2O)n

110
Q

what are some basic characteristic of carbs

A
  1. provide majority of energy needs
  2. regulation of blood glucose levels
  3. dietary fiber soluble and insoluble
  4. simple and complex sugars
111
Q

what are functional properties of sugar?

A

sweetness, flavoring, chemical flavoring, chemical reactivity, texturing, preserving

112
Q

what are the classifications of simple carbohydrates?

A

Simple:
1. monosaccharides: glucose, fructose, galactose

2, disaccharides: lactose, sucrose maltose

113
Q

what are the classifications of complex carbohydrates?

A

Oligosaccharides –> 3-10 sugar units

polysaccharides –> 10 sugar units

114
Q

how are pentose and hexose sugars different?

A

pentose: found in vitro deoxyribose

hexose : found in glucose, fructose galactose

Food science (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions