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Exam prep Flashcards

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1
Q

the change in characteristics for the canola

A

Canola: -can be dry-sown
- has superior weed control can out grow weeds
- can produce a trips 20 percent greater yield then non-GM canola
- only needs one spray of herbicide compared with three sprays required for non-Gm products
Which is less effect on the environment

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2
Q

Change is characteristics in golden rice

A

Added beta-carotene to rice to the intake of vitamin a which will minimise blindness in developing countries and strengthen immune systems
It is a transgenic organism because it has genes of three things two from daffodils me one from a bacterium

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3
Q

Change is characteristics in non-browning potatoes

A
  • CSIRO created a back to front version of PPO which they then inserted back onto the potato which altered the genes and now the potatoes don’t brown during harvest, transporting and processing
  • require less fertiliser so are more economical to grow
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4
Q

Benefits of genetic modification for primary producers

A
  • higher yielding crops bringing greater financial gain for farmers
  • drought resistance so could be grown in low rainfall areas guaranteeing income for farmers in harsh environmental conditions
  • seeds could be dry sown, not needing rain to sow crops
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5
Q

Risks of genetic modification for primary producers

A
  • Pollen could be transferred to organic crops by wind drift. Cross pollination could then compromise the organic crop and then not be saleable as an organic product
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6
Q

Benefits of genetic modification on the environment

A
  • Less use of chemicals reduce runoff into streams and waterways
  • less use of pesticides and herbicides means the bird population could increase
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7
Q

Risks of genetic modification on the environment

A
  • Increase weed resistance as a result of super weeks developing which are hard to kill
  • Gm crops may affect the biodiversity and the balance of wildlife
  • difficult separation Gm crops from non Gm crops ( pollen drift and pollution of other crops)
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8
Q

What is microencapsulation

A

Packaging of small particles of an active ingredient or functional ingredient ( like omega 3) in a minute capsule to mask the flavour of ingredients, to extend shelf life or improve health.

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9
Q

Benefits of microencapsulation

A
  • flavour for omega 3’a in tuna oil is masked and can consume without the fishy flavour and aroma
  • it can enhance the sensory properties of food to make it more attractive to consumers
  • it allows care material to be released in a controlled manner to allow a longer lasting toast or benefit to the consumer
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10
Q

Define genetic modification

A

The process that alters the genetic material of plants or animals by duplicating, removing or inserting one or more new genes in a plant to improve its characteristics.
Can take place within the same species or it can be transgenic
Examples canola, golden rice and non-browning potatoes

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10
Q

Concerns about microencapsulation

A
  • Many consumers may not understand the processes involved in the microencapsulation and may reject foods that could benefit them
  • products that have been enriched with nutrients such as omega 3 or iron may not appeal to consumers who are looking for organic food.
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11
Q

What is membrane technology?

A

Involves using a porous membrane or filter to separate the particles in a fluid

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14
Q

Benefits of membrane technology

A
  • It can be used to enhance the nutrient content of milk by producing milks with a reduced fat content or those with increased concentrations of protein or calcium providing health benefits to consumers
  • reverse osmosis is used to produce whey protein powders and milk concentrates for export reducing shipping costs
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15
Q

Concerns about membrane technology

A
  • Milk products produced using membrane technology may be more expensive them generic brands that have not been modified to have nutrient-enriched properties
  • Consumers may be misled into thinking that they will gain a significant health benefit form consuming a ‘nutrient-enriched’ milk
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16
Q

What are the functions of packaging

2 P’s and the 3’cs

A

Protection - from damage during transporting without spilling and distribution and from the environment and safely protected on supermarket shelves
Containment- in manageable containers for transportability during all stages in the food supply chain.
Secondary processing -> retailers -> consumers
Convenience- reduces time taken in daily prep. Like portion sizes or packaging materials used
Communication- provides information for consumes or nutrient panel
Preservation- to help extend the shelf life- reducing food spoilage of perishable foods by using packaging systems or materials that reduce enzyme called browning

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17
Q

What is aseptic of packaging

A

The food product and the package are sterilised separately and brought together in a sterile environment
Extends shelf life of food products

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18
Q

Examples of foods packaged using the aseptic of system

A

UHT milk, cream and custards, fruit juices and purées, soy drinks, stocks, olive oils

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19
Q

Advantages of the aseptic system to consumers

A
  • No preservatives are needed
  • natural flavour and colour are maintained
  • Nutrient value is maintained
  • Product had a long shelf life
  • No refrigeration required until after opening
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20
Q

Advantages of the aseptic system to manufacturers

A
  • Preformed materials are inert and resistant to light
  • Different size packs can be made on the same machinery
  • Headspace is possible so products can be shaken
  • Efficient and stable shape for storage
  • Lightweight and string materials for distribution
  • Large, flat surface area for printing information
21
Q

What is the MAP system

A

MAP stand for modified atmosphere packaging and is a system that extends the shelf life of food by modifying or changing the atmosphere or gas within the packaging.

22
Q

Examples of MAP packaging

A

Vacuum- removing air from packaging with plastic tightly fitting around food eg. Some meats
Gas packaging - gases replace air in headspace of containers before being sealed
Active packaging- uses active packaging film or reactive punches that react to changes while the food is stored on the shelf. This extends the shelf life by changing or modifying the atmosphere inside the package air
Barrier specific- material that allows gases to move in and out of the package. The package prevents the build up of moisture and extends the shelf life as it allows it to respire without becoming mouldy

23
Q

One type of membrane technology and foods produced using that technique

A

ULTRAFILTRATION- milk is pumped across a fine membrane containing minute pores that hold back larger molecules like protein and fat and allows smaller ones like water and lactose to pass through producing reduced fat milk

24
Q

Another type of membrane technology and foods produced using that technique

A

REVERSE OSMOSIS- filters skim milk, producing a milk concentrate that has an increased calcium and protein content.
Pores in the membrane are smaller and only allow water to pass through leaving behind a milk concentrate
Such as reduced-fat milks

25
Q

Impact on the environment of water use and the strategies that could be used to address the issue

A

Manufacturers use water for processing- washing ingredients, cleaning equipment and need to minimise their use of a valuable source
Strategies
- using alternative cleaning practices ie high pressure trigger hoses
-making sure the water using equipment is working efficiently
- water pipes are checked regularly for leaks and blockages

26
Q

Impact on the environment of energy use and the strategies that could be used to address the issue

A

Food manufacturers are high users of non-renewable energy such as electricity or gas.
Greenhouse gas emissions from the methane and nitrous oxide emoted into the atmosphere causing pollution.
The transporting of food products emits CO2 therefore increases the carbon footprint

Strategies

             - install new equipment that is energy efficient 
             - installing solar panels to heat water 
             - waste heat from the canning process could be redirected to heat staff officers

Improving sustainability in distributing processed food by
- replacing road trucks with hybrid trucks
👉🏻 decreases exhaust emissions and improved fuel economy
👉🏻 return power from the braking system to whine emits less diesel particles into the atmosphere

27
Q

Impact on the environment of food waste and the strategies that could be used to address the issue

A

Food waste sent to landfill gives off and unpleasant smell and can also attract files and vermin.
It can also lead to the production of methane leeching into the soil and contaminating ground water. Methane is a dangerous greenhouse gas that damages the ozone layer

Strategies

          - food manufacturers could develop biogas from food waste becoming an energy source
           - could create new products from waste like fruit pastes, jams and sauces
            - used to feed animals like pigs
28
Q

Impact on the environment of food packaging and the strategies that could be used to address the issue

A

Many products are over packaged or food items are packaged singly creating excessive waste. Plastic packaging is not biodegradable and can take many years to break down in landfill
The transportation of food waste and packaging to land fill uses fuel, which is a non renewable resource and contributes to the production of greenhouse gas emission

Strategies
- produce larger unit packaging sizes to reduce the packaging or concentrated form
Strategies manufacturers and consumers could do
🔸reduce the amount of packaging
🔸 refuse plastic bags
🔸recycle plastic and paper

29
Q

What is the target market?

A

The target markets are a small group of consumers who share a common need or want.
Companies determine this market to be the focus of their marketing strategy

30
Q

What is the market?

A

Is a groups of people who have similar characters and who buy the same kind of products.

31
Q

What is a niche market ?

A

Is a small portion of the target market that is not being readily served by other products

32
Q

What is SWOT

A 
It is 
🔹strength 
The product has valuable brand status 
🔹weakness
People want change
🔹opportunity
May lead to new products  
🔹threat
There are competitors  
The framework on which manufacturers use to determine if a products will be successful or should be discontinued in its development
33
Q

What are the ethics of marketing to children?

A

🔅children most likely to watch to between 6-9pm
🔅 unethical to advertise high fat, salt and sugar foods in this time slot
🔅 high energy, nutrient poor foods -> increasing weight -> obesity -> type 2 diabetes
🔅 children are vulnerable, impressionable and easily persuaded
🔅 companies are now responding to consumer pressure to take a more ethical approach and limit junk food advertising during these time slots
🔅’pester power’
-> repetition junk food ads or attractive officer promotions
-> constant reminder of food products on the market
-> when shopping children will pester parents when they see the product or and ad

34
Q

Causes of food spoilage

A

Mould
Yeast
Enzymes

35
Q

Define food spoilage

A

Occurs when there is a reduction in the food quality identified by deterioration in the physical, chemical and/or sensory properties

36
Q

What is yeast spoilage

A

Is a single-cell microscopic fungi that reproduces by budding and it occurs by the mother cell forming a bud which is the daughter cells then they separate and the daughter cell grows to full size which produces bubbles on the surface of liquids and leaves an yeasty odour

37
Q

What is mould spoilage

A

Is a type of fungi and reproduce spores on the top of solids such as bread cheese and citrus fruits which is a dark-coloured fuzzy mass. They’re carried in the air and form like seeds on flower heads.

38
Q

Causes of food poisoning

A

Bacterial contamination
Biological contamination
Chemical contamination

39
Q

What is food poisoning

A

Is an illness caused by consuming foods contaminated by bacteria chemicals or biological contamination

40
Q

What is bacterial contamination

A

Is the contamination of food through poor food handling

41
Q

What is biological contamination

A

Occurs when we eat foods containing naturally occurring substances that are poisonous to humans like some species of mushrooms

42
Q

What is chemical contamination

A

This occurs through the misuse of agricultural compounds such as herbicides and insecticides

43
Q

Types of bacterial food poisoning

A

Salmonella ➡️
Causes infection and is found it raw meats poultry sausages fried egg powder and mayonnaise

Bacillus cereus ➡️
Found in soil and form spires so are easily distributed in the air and dust food sources are cereals rice left to cool after boiled and potatoes

44
Q

How to Prevent food spoilage and food poisoning

A 
Personal hygiene 
      -> wash hands 
      -> don't wear rings 
      -> tie up hair etc 
Design of premises 
      -> adequate lighting ventilation 
      -> separate area for the preparation of raw and cooked foods 
Pest control 
     -> build them out 
Seal all unnecessary gaps around fittings 
      -> starve them put 
Store food correctly clean up any spills immediately 
       -> chase them out 
Baits 
Refrigeration 
       -> cool of foods between 4'c and 8' c it retards the deterioration of foods and slows down the bacteria growth and Enzyme activity
45
Q

How to avoid cross contamination

A
  • ->Raw and cooked foods should be stored separately
  • -> Use different chopping boards for different uses
  • -> use clean tea towels for dishes
46
Q

What is national authorities.

A

Development of food standards including standards to address food safety issues through:
Food standards Australia New Zealand ( FSANZ)
Food standards code
AQIS

Food & Technology (2 decks)

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