Exam #1 Flashcards
Food Science is ___________
Food Technology is ___________
Theory
Application
What is food science?
The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products
What is food technology?
The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome foods
What is food manufacturing?
mass production of food productions from raw animal and plant materials utilizing the principles of food technology
How is nutrition different from food science?
nutrition deals with how food components affect people whereas food science deals with how manipulations affect the food components
Natural foods:
Original food ingredients have been used and chemical or artificial additives have not been included
Organic foods:
Legally defined as plant of animal food produced without using growth hormones, antibiotics, or petroleum-based or sewage-sludge-based fertilizers
National Organic Program of 2002
Organic of 95% organic to be USDA organic qualified
Organic Food Production Act of 1990
Made with 70% organic ingredients by weight
Functional Food:
Food that may provide health-promoting qualities beyond just the nutrition it provides
4 categories of functional foods
1: conventional foods
2: modified foods
3: medical foods
4: foods for special dietary use
Nutraceutical:
Sometimes used to describe not only functional foods, but also supplements and medicinal herbs
Phytochemicals:
Chemical compounds in plants that are important to promote healthful reactions in the body, but are not classified as nutrients required for life and growth
Probiotic:
Bacterial culture because of its health-promoting capabilities AND viability in intestines
Prebiotic:
CHO readily digestible by bacteria in the intestine but not by humans (yogurt is an example)
Designer Foods:
Manufactured food that has been created to meet consumer demand for a food that may be effective in promoting health and avoiding or minimizing risk of certain physical problems
Biotechnology:
Development of new products by making a genetic modification in a living organism
Genetic engineering:
Biotechnology in which a genetic modification is achieved by removing, adding, or modifying genes
GMO:
Plant of animal developed by genetic manipulation to alter nutrient levels or other characteristics
Experimental Design:
The laying out of a detailed experimental plan in advance of doing the experiment: random selection and random assignment of participants
Quasi-experimental Design:
A particular type of experiment or other study in which one has little or no control over the allocation of the treatment or other factors being studied: control group, multiple measures
Non-experimental:
data collection and results. No experiment
Objective Evaluation:
Use of mechanical devices to measure physical properties of a food
Subjective Evaluation:
Sensory eval. Evaluate samples and provide feedback/guidance for improvement of the product (uses a scoring system)
Rheology:
The study of the flow of matter and the deformations that result from flow
Fahrenheit to Celsius
(F-32)*5/9 = celsius
Celsius to Fahrenheit
(C*9/5) + 32 = F
Boiling Point:
The temp at which vapor pressure just exceeds atmospheric pressure
Heat of fusion/ heat solidification
heat released when a liquid is transformed into a solid (80 calories per gram of water)
Heat of vaporization
Heat energy absorbed in the conversion of water into steam (540 calories per gram of water)
