Exam-Term 4 2021 Flashcards
key sectors of the food system
Hospitality Retail Health and Community Food processing Transport and Distribution
Consumer demands driving new food innovations and products
Know and understand ingredients, be able to read labels on their food products
How consumer demands impact food processing
Consumers want fresh and minimal processed foods
How consumer demands impact food distribution
To be sure their food is safe and of high quality
How consumer demands impact food consumption
Impacts environment through the way they purchase, prepare and store foods
What is HPP
High Pressure Processing
How does HPP make milk safe to drink
Destroys harmful bacteria
Consumer demand that has driven development of HPP
Minimal effect of nutritional value of fresh products
Food safety
Other high pressure functions
Traditional consumer food drivers
Convenience
Budget
Quality
Ethics and culture
How price vs quality can influence consumer spending
Quality is becoming more important than price, therefore consumers spend more money on food
How budget can drive consumer purchasing decisions
Thinking a higher price means better quality food. Buy for value.
Importance of cowpea in Africa/ advantages
Demand is high
Quick growth
Rapid ground cover
Benefits farming
What is GM
Genetically Modified
How has GM influenced cowpea
Improves crop breeding, drought tolerance, disease resistance
Fortified and Functional Foods
Packaged food and beverages containing added health or nutritional benefits.
Explain Entomophagy
Eating insects for the protein
Does Entomophagy have a place in fulfilling protein requirements
Reduces greenhouse gas emissions giving you the same protein benefits
Explain synthetic meat production
Uses existing animal cells to grow meat
Does synthetic meat production fulfil protein requirements
Yes - Contains high amount of protein and calcium
Identify uses of sensory profiling
It identifies what the consumers really think of the food - Flavour, aroma, etc.
Identify and explain physical properties of food
Flavour, texture, appearance, aroma
Methods of Sensory profiling
Analysing and interpreting reaction to the characteristics of the food material
Physical and chemical properties of food
Colour, shape, size, density, nutritional value
How consumers impact retail policy and food wastage
Generally buy too much food, not looking at how it affects the environment
Why are food safety programs important
Understand risks and prevent food related accidents
Describe HACCP (Hazard Analysis and Critical Control Points)
System where food safety is addressed
Control of biological, chemical and physical hazards
Describe perishable foods with examples
Foods they spoil, decay or become unable to consume.
e.g. meat, fish, dairy products, leftovers.
Describe non perishable foods with examples
Foods that can’t go off
e.g. Canned foods, peanut butter, dry soups, tea, coffee,
Describe semi perishable foods with examples
Take a couple of weeks or a month or two to go off
e.g. potatoes, onions, biscuits,
Biological food hazards
Biological - Harmful to human health
e.g. bacteria, yeasts, moulds
Physical Food hazards
Accidental contamination/ poor food contamination
e.g. human hair, false nails, jewlery
Chemical food hazards
Cleaning agents, pest control substances, food contact materials
e.g. Food additives,
What do FSANZ do
Develops standards that regulate the use of ingredients, processing aids, colourings, additives, vitamins, minerals.
Who is FSANZ
Food Standards Australia and New Zealand
Process of genetic modification
Inserting trait into desired organism
Growing engineered organism
Process of genetic modification
Inserting trait into desired organism
Growing engineered organism
Why is country of origin important to consumers
Where the food is made is important for purchase decision
Provides info about the product and its category
Why is country of origin important to consumers
Where the food is made is important for purchase decision
Provides info about the product and its category
Summarise Health Star Rating
Assigns health ratings to packaged foods and beverages
What needs to be on food label
- Nutritional information panel
- Percentage labelling
- Food Identification
- Allergies and intolerance info
- Date marking
- Ingredients list
- Truthful labels
- Food additives
- Use and storage directions
- legibility requirements
- Country of Origin
- Nutrition and health claims
Best before VS used by date marking
BB - Gives you an idea of how long the foods will last before they lose quality
UB - Must be consumed before or on the date
