Exam 1 Flashcards
Food science vs. nutrition
Nutrition deals with the effects of foods in person. How the body uses foods after we eat them to promote and maintain our health.
Food science deals with changes in food during processing, manufacture, and storage. All quality and safety aspects of foods before a person consumes them
Development of the food industry
Related to changes in Europe during the 1700s while the study of Food Science at universities originated during the early 20th century
Experimental methods
A sequence of steps that scientists apply when solving problems, including a hypothesis, experiments, data analysis and interpretation.
5 research focus areas
Food chemistry/ biochemistry Food engineering/ processing Food microbiology Nutrition Sensory evaluation
Critical human need
Health➡️ food
Importance of technology
Raw food ➡️ variety and availability of food products
Non-food processing aids (additives)
Color stabilizers, anti-staling agents, emulsifiers, fat replacers, preservatives, sweeteners
Food technology
The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious and wholesome foods.
Food manufacturing
The mass production of food products from raw animal and plant materials utilizing the principles of food technology
Canning of foods
Cooked food preserved if covered with fat➡️ no air contact (1700s). Fruit in glass bottles (1700s).
Nicolas Appert
(1752) combined both concepts food in glass bottles + heat
Brian Donkin
Replaced glass bottle with a tin can. First canning factory in 1812.
James Harrison
Mid 1800s. Development of ice factory and refrigerator.
Adulteration
1800s some extended profits by adding cheap bulk. Ex: tea with recycled tea leaves
Beneficial microbes
Fermentation, processing, and preservation
Sensory evaluation
How products are perceived through the human senses
Nutrients listed in the food composition tables
Includes proteins, fat, carbohydrates, dietary fiber, cholesterol, and specific vitamins and minerals.
Three layers of a cereal grain kernel
Fibrous outer bran layer, starchy endosperm, and nutritious germ.
Leavening
Responsible for the expansion in volume of oven baked products due to gas production
Fruit and vegetables quality in based not only on qualitative external characteristics but
Also on quantitative characteristics such as moisture, viscosity, color and pH.
Meat tissue contains
Collagen
Collagen
A tough fibrous protein that can be softened by application of moist heat.
Emulsion
A two-phase system where one phase is dispersed in the other
Meat products are an example of
Comminuted emulsion
Trimethylamine (TMA)
Responsible for “fishy” odor on fish not properly stored.
Egg yolk provides
Protein, fat, cholesterol, and Ca.
Egg white provides
Proteins, and K
Pasteurization destroys
Pathogens but some spoilage microbes survive and therefore pasteurized products require refrigeration.
Sterilization destroys
All microbes and therefore products are shelf-stable (no refrigeration) until open
Homogenization
Physical breakdown of larger fat globules into smaller ones and therefore the emulsion system becomes more stable
Ice cream is a complex
Colloidal system with characteristics of both an emulsion and foam
In cheese making the protein casein is responsible for
Curd formation due to decreased solubility of casein at pI
Candies are
Non- and crystalline each requiring different processing to achieve crystal formation or not
Food composition
The substances or components found in a beverage or food
Food composition tables show
Uniformity and diversity
Key nutrients
Proteins, lipids, carbohydrates, water, vitamins, minerals, and phytochemicals
Raw foods are
Composed of naturally occurring substances
Processed foods often contain
Specific functional additives
National Nutrient Data Bank (NDB)
One of the most complete food composition systems
Beverage
Drinkable liquid, consumed for a variety of reasons. Thirst quenching Stimulant effect Alcoholic content Health value and Enjoyment
Nutrients
Are substances used for growth, maintenance, and repair of tissue
Nutrient dense
Food is one that supplies a variety of proteins, complex carbohydrates, vitamins, and minerals without excess of fat and calories
Beverages nutrients
They do not provide fiber
More vitamin C, potassium, and even proteins provided by OJ than sports drinks
Club soda would be the dieters choice
Instant coffee provides more than twice the caffeine as iced tea
The scope of food and technology
Includes the application of biology, chemistry, engineering, microbiology, and physics to the study of food
