FABS (Full Year) Flashcards
1
Q
What are the two types of Biotechnology?
A
Classical
- Fermentation
- Vaccines
- Plant breeding
Modern
2
Q
What are herbicides for?
A
Killing weeds without causing harm to desired plants
3
Q
What are “round up ready” crops?
A
Herbicide-tolerant GM crops/plants
4
Q
How do you have crops that are insect repelling?
A
- using insecticides
- Removing the part that insects want (if possible)
- create plants with substances that are toxic to insects but not animals and humans.
5
Q
How do you make virus resistant plants?
A
- Inserting of genes into plants that have the code for the synthesis of the viral proteins to inhibit subsequent infections of that virus.
6
Q
How are plants made to be fungal resistant?
A
- Plants are given the gene code for the production of chitinase. Chitin digests the cell wall of fungi that attacks the plant
7
Q
How do drought resistant plants resist droughts?
A
The sugar trehalose captures water for the cell, which acts like and extra water storage when free water isn’t available. Trehalose could be inserted into other plants.
8
Q
What was the problem for rapeseed oils in Canada?
A
They had two compounds unsafe for human consumption, erucic acid and glucosinolate. They got around this by suppressing the genes that produced these two compounds.
9
Q
What is golden rice?
A
Rice engineered to have beta-carotene, a precursor to vitamin a. It would be a huge benefit in developing countries where they lack essential nutrients like vitamin A. Met with lots of anti gmo protest
10
Q
What are the GMO foods in allowed Canada?
A
Corn
Canola
Soy
Sugar beet (white)
Alfalfa
Salmon (CANCELED)
Papaya
Squash
Pineapple
11
Q
What are some of the biggest concerns with biotech-derived foods
A
- Are biotech foods harmful?
- Do biotech foods harm the ecosystem balance?
- Will big companies dictate food Biotech practices?
- Does genetic engineering create unnatural consequences?
12
Q
How many GM foods are approved for sale in Canada since 1994?
A
120
13
Q
What are the rules for labeling GMO foods in Canada?
A
There is no requirement to put on the labels if the foods are GMO.
14
Q
What are GMO foods label requirements in the US?
A
They are required to include the phrase: “Partially produced with genetic engineering” if their product contains any GM product.
15
Q
How small is a nano meter?
A
10^-9 m
16
Q
What is Nanotechnology?
A
The application of nanoscience to develop new materials and products and involves the manipulation of matter at the nanometer scale
17
Q
Why is Nanotechnology so important?
A
The physical, chemical, and biological properties of structures/systems at nano scale are substantially different than at macro scale.
18
Q
What are some fields nanotech is used in?
A
Health
Food
Consumer Products
19
Q
What are some applications of Nanotech in the health sector?
A
- New natural health products, drugs and drug delivery systems
- medical devices, diagnostic devices for detection and treatment of illness
20
Q
What are some applications of nanotech in the food sector
A
Improved food production, processing, preservation and packaging
21
Q
What are some applications of nanotech in consumer products?
A
- Office supplies
- Personal care products (ex sunscreen)
- Electronics and sports equipment
- Vehicles
22
Q
How can Nanotech be used foodborne pathogens?
A
Nano Biosensors
- contain certain antibodies or enzymes specified to a bacteria
- They generate a distinguishable signal when antibodies or enzymes come into contact with a bacteria
23
Q
How can Nanotech be used in food packaging?
A
- Nanocomposites
- Active Packaging
- Intelligent Packaging
24
Q
What are Nanocomposites in the field of food packaging?
A
materials where nanoparticles are incorporated into a polymer matrix to enhance properties like barrier functionality, mechanical strength, and thermal stability, ultimately extending shelf life and improving food safety
25
What is the US Dept of Agriculture def of Organic Food?
According to US Dept of Agriculture: “indicates that food or other ag product has been produced using approved methods”
26
What **is** organic farming/food?
The use of synthetic materials is **strictly forbidden** in organic farming **unless** the materials are on the national list of Allowed and Prohibited Substances
27
What do organic farmers use to help grow?
Animal and crop waste, non synthetic pest control, and sometimes allowed synthetic materials
28
What do Canadian organic Standards Prohibit?
Hydroponics
Synthetic fertilizers
Synthetic pesticides
GMO
Artificial colours, flavours and preservatives
Growth hormones
Irradiation
Sewage sludge
29
What can organic farmers use/do in Canada?
Rotating crops
(To prevent pests, nutrient depletion, soil fertility)
Using beneficial insects
30
Are organic foods more nutritious than conventional food?
Not really. There’s some evidence they may be higher in anti oxidants, and the amount of residues from pesticides is negligible
31
What are the sensory organs?
Mouth
Eyes
Touch (skin)
Ears
Smell
32
How are smell and taste related?
Most of what we perceive as flavour of food is actually being sensed by our olfactory (smell) cells within the nasal canal
33
What are supertasters?
People who have every strong opinions on food flavour.
- Can detect specific ingredients
- Have more intense reaction to sensations.
34
What are medium tasters?
People who tend to like all foods
Fussy about preparation
Think about food in a positive wat
35
What are non tasters?
Attentive to presentation may prefer higher sweetness
Think of food more as healthfulness rather than taste
36
What’s sensory analysis?
Usually food companies working to make and test food to make sure it’s as best as it can be in every property
37
Three examples of different types of sensory evaluation methods.
Trained Lab Panels (10-20 people)
- Assessing product attribute changes
Lab Acceptance Panel (25-50 people)
- Predicting consumer reactions to a products
Large Consumer Panels (more than 100 people)
- to determine consumer reaction to a product
38
What is active packaging?
Incorporation of active materials for improved functional properties.
Eg, silver nanoparticles in packaging for antibacterial properties
39
What is intelligent packaging?
Sensing relevant info of the food and atmosphere
-eg, in built nano sensors in packaging for traceability and monitoring of conditions
40
What is a Nanocomposites?
A polymer Nanocomposites is a hybrid material consisting of a **polymer matrix reinforced with a fibre, platelet, or particle.**
41
How are nano composites made?
Nanocomposites can be formed by blending inorganic nanoclusters, fullerenes, clays, metals, oxides, or semiconductors with numerous organic polymers or organic and organometallic compounds, biological molecules, enzymes, and sol-gel derived polymers
**Nanoclusters, fullerenes, clay, metal, oxides, or semiconductors
Mixed with
Numerous organic polymers**
42
Advantages of Nanocomposites in food packaging
- Improved in moisture sensitivity
- better barrier properties against moisture and gas
- makes the film more flexible and stronger
Improved in thermal stabilit.
43
What are Nano-Laminated emulsions?
Emulsions where multiple layers of materials, often polymers or surfactants, creating a “nano-laminated” structure that enhances stability and functionality.
44
Advantages of Nano emulsions
- Much improved stability compared to conventional emulsion
- can provide transparent/translucent fluid
- greater bioavailability of encapsulated materials
45
Why do we need an alternative protein source?
- 9 billion people by 2050
- EST needed to produce 70% more protein on 30% less farmland
- Climate change
46
Why insects as alternative protein source?
- contain high quality proteins, fats, vitamins, amino acids
- have high food conversion rates (crickets need 6x less feed than cattle)
- emit less ghg
- can be grown on organic waste
- require much less space
47
What is the criteria for edible insect selection?
- High protein quality
- live in high density
- low vulnerability to disease
- low feed costs
- high productivity
- high egg production/hatchability
- high weight larvae/pupae
48
What is the nutritional quality of Insects
High quality protein
- proteins contain all essential amino acids
Fat
- low fat, and fatty acid is similar to poultry and fish in degree of unsaturation
Fibre
- exoskeleton chitin
Vitamins
- Iron, copper, zinc, thiamine and riboflavin.
49
What are three main things that should be replicated by plant based meat alternatives?
Nutrition
- Proteins, Fats, vitamins (vit b), and mineral (iron)
Structure
- The bite, texture
Sensory
- Taste (flavour+aroma), visual appearance
50
What is molecular gastronomy?
Scientific discipline that studies the **physiochemical transformation of edible materials during cooking and the sensory phenomena associated with eating them** (This, 2002)
51
What are similarities of Food Science and molecular gastronomy?
Both deal with creating foods in new tasty unique ways.
52
What are differences of Food Science and molecular gastronomy?
Food science is more involved in understanding food and how to enhance its development and maintenance (preventing deterioration)
Molecular Gastronomy focuses more on how to transform food, and create new ways of preparing, viewing, and consuming it.
53
What is the primary function of food packaging?
- Preservation
- protection against physical damages
- aiding in distribution to consumers
- Enhancing market appeal
54
What is the goal with convenience of food packaging?
- Divided into portions (yogurt cups)
- keep ingredients apart (salad dressing in salad bag
- cooked in packaging
55
What is the goal of sustainability in food packaging?
- Materials should be biodegradable, or recyclable
- Have collection/recycling processes
- Five Rs
- Remove unnecessary packaging materials
- Reduce packaging materials
- Re-use containers, trays
- Recycles packaging materials or use recycled materials
- Renewable materials for packaging (bio plastic)
56
What are functional requirements for food packaging?
Easy to use
Easy to dispose
Protects food adequately
57
What are some advantages of Modified Atmosphere Packaging??
Increased shelf life
Reduced economic loss
Little/no need for chemical preservatives
58
What are some limitations of Modified Atmosphere packaging?
Added cost of packaging
Temp control needed
Different gas comp for each product
Benefits lost once opened
59
What are some examples of smart/intelligent/active packaging?
- Freshness labels that detect ammonia emitted by meat
- Ripeness indicators that measure aroma
- Ethylene absorbers (blue Apple)
60
What causes plants to ripen?
Ethylene
- All plants produce a small amount of ethylene, bruises and external damage can increase ethylene amount.
61
How does Ethylene make plants ripen?
- Breaks down chlorophyll
- acids are broken down (making it sweet)
- amylase degrades starch to sugar
- breakdown of pectin causes the cells to “unglue” from each other (pectin acts as the glue)
-
62
What is a Climacteric fruit?
Produce high levels of ethylene, and if exposed to exogenous ethylene will ripen faster. **Ripen after harvest**
63
What is Non-Climacteric fruit?
Do not produce ethylene, but do respond to exogenous ethylene by softening and increasing respiration rate. (Ex, citrus)
64
How might plant products deteriorate naturally?
- Water loss
- Fungal/Bacterial growth
- Physiological deterioration
- Physical Injuries
65
How can you maintain quality/freshness of fruits and veg?
- Precooling
- Pre-Storage treatments (ex, surface coatings like plastic, irradiation to inhibit potato sprouting)
- Controlled Atmosphere Storage
- Packaging
66
What Microorganisms are found in food?
- Bacteria/spores
- fungi
- Mold
- Yeast
- Protozoa
- Viruses
67
What is cell morphology?
the study of a cell's shape, size, structure, and arrangement of organelles
68
What are three major cell morphologies?
Coccus: spherical/ovoid
Rod: Cylindrical
Spirillum: spiral
69
How can you tell the difference between bacteria’s?
Gram stain
Purple = Gram Positive
Pink = Gram Negative
(**Based on cell wall of bacteria**)
70
What are the four parts of a spore?
Core
Cortex
Spore coat
Exporium
71
What is depression of freezing point?
Solutes in the water in items that cause the freezing point to be lowered below 0
72
What is the freeze concentration effect?
When ice crystals form they force liquids with solutes with lower freezing points together making some portions have higher concentrations of solute.
73
What’s the effect of slow freezing on muscle and veg?
Large ice crystals are allowed to form, which damage the cells, especially of veg, causing structural loss.
74
What is the effect of fast freezing on muscle and veg?
Leads to higher ice crystals nucleation rate, which allows for smaller ice crystals, which don’t damage cells as easy maintaining structure.
75
What happens to enzymes in frozen items?
Enzymes remain active allowing for unwanted enzymatic activity (leading to loss of flavour, colour, lipid oxidation, ect.)
76
What happens to microorganisms on frozen items?
They aren’t completely killed off, but their reproduction rate is significantly decreased.
77
How can you prevent freezer burn?
- Relative humidity above 90%
- glazing of food before freezing (layer of water that turns to ice)
- Use food packaging
78
What is IQF?
Individual Quick Freezing
- foods frozen individually for ease of consumer use (like making sure frozen fruit isn’t on giant clump.)
79
What is the loss of nutrients like on fruit and veg when frozen?
Slight loss of nutrients in veg
Some loss of vitamin c in fruit, and major vitamin loss in thawing syrup or juices.
80
What are the three types of heat transfer?
Convection
Conduction
Radiation
81
Describe radiation heating
Heat transfer by electromagnetic waves emitted by hot objects
82
Describe convection heating
Transfer of heat by group of molecules that move as a result of differences in density or as result of agitation (ex, fluids)
83
Describe conduction heating
Heat energy transferred from one molecule to another adjacent molecule
84
What are the four types of thermal processing?
Cooking
Blanching
Pasteurization
Sterilization
85
Describe the goals of cooking
Primary objective: Increase Palatability
- Destroyed many spoilage/pathogenic microorganisms
- Can deactivate some anti-nutritional factors.
86
Describe the process and goals of Blanching
Food is briefly submerged in boiling water than rapidly cooled off
Primary objective: deactivate deteriorative enzymes, kill spoilage bacteria
- less severe than canning
- Typically done prior to freezing, canning, or drying of food.
87
Describe the process of pasteurization
- Kills part of microbial population in a food
- Low and high temp versions (low temp effects sensory experience of milk more)
88
What is Commercial Sterilization?
Destroying all pathogens and all spoilage that can grow under normal storage conditions.
89
What are the two types of health claims in food?
Disease Risk Reduction Claims (?)
Function claims (?)
90
What are disease risk reduction claims?
Statements linking good to reducing the risk of developing diet related disease,
Ex, oat fibre helps lower cholesterol
91
What are function claims?
Statement about specific beneficial effect that food has on normal functions of the body
Ex, consuming 7 grams of fibre promotes regularity.
92
What is the difference between food, functional food, and Nutraceutical?
Food: Basic Nutrition
Functional Food: focuses of inactive compounds
Nutraceutical: a product isolated from food to be sold sorta like a drug (think vitamins)
93
What are the categories of functional food?
Basic foods
Processed foods with added ingredients
- calcium enriched fruit juice
Foods enhanced to have more functional components
- GMO oat bran with higher levels of beta glucan
94
What are the bioactive compounds?
Bioactive carbs
Bioactive lipids
Bioactive peptides
Bioactive polyphenols
Bioactive Caretenoids
95
What are some examples and benefits of bioactive Carbs
Soluble and insoluble fibres, prebiotics
- resists being digested in upper tract, reaching colon and becoming food for microflora.
96
What are some examples and benefits of bioactive Lipids?
Omega 3, SCFAs
- SCFAs promote intestinal health
97
What are some benefits of bioactive peptides
Just says provides physical benefits…?
98
What are some examples and benefits of bioactive polyphenols
Flavonoids and phenolic acids
- it really doesn’t say how just says it’s good for you.
99
What are some examples of bioactive carotenoids?
Beta Carotene, and Lycopene
100
What’s the difference between probiotic, synbiotics, and prebiotic?
Prebiotics are good for the microflora in our bodies
Probiotics is food that contains living microorganisms (added microflora)
Synbiotics are a combination of both
101
Nine Major causes of Food Deterioration
1. Growth/activity of Microorganisms
2. Activity of endogenous food enzymes
3. Infestation (insect, parasite, rodent)
4. Inappropriate temps
5. Gain/loss of moisture
6. Reaction with oxygen
7. Exposure to light
8. Physical stresses
9. Time
102
What are the four types of food deterioration?
Physical
- Phase separations, drying, safety, nutritional value
Chemical
- undesired chem reactions, enzyme reactions, lipid oxidation, toxins
Biological
- microbial growth and food spoilage
Enzymatic
- change in colour, flavour and texture due to enzyme activity.
103
Food Processing vs Food preservation
Food processing
- Conversion of raw food into convenient, edible and practical forms
Food Preservation
- use of thermal and nonthermal methods to minimize the number of spoilage and pathogenic microorganisms in foods, extending shelf life
104
What are ten techniques for food preservation?
1. Blanching
2. Pasteurization
3. Canning
4. Refrigeration/freezing
5. Drying
6. Acidification
7. fermentation
8. Smoking
9. Modified atmosphere packaging (MAP)
10. Chemical preservatives
105
What is food processing?
The systematic **combination of unit process operations** into complex total processes
106
What are unit operations?
Unit operations are fundamental **steps in a process that involve physical changes or transformations,** such as separation, filtration, or evaporation, but do not involve chemical reactions
107
What’s an example of the unit operation: Materials handling?
Harvesting from the farm, transporting to processor.
108
What’s an example of the unit operation: Seperating
- solid from solid (peeling potato)
- Liquid from liquid (oil from water)
- Sorting food from bad
And more
109
What’s an example of the unit operation: cleaning
Brushing to remove dirt
Cleaners and sanitizers
110
What’s an example of the unit operation: Dosintegrating
Cutting food, grating, dicing, grinding
Creating an emulsion
111
What’s an example of the unit operation: Pumping
Moving semi solids/liquids through pipe
112
What’s an example of the unit operation:
Mixing
Lots of equipment, all sorts of mixing
Solid with solid
Air with solid
Air with liquid
Liquid with solid, ect
113
What’s an example of the unit operation: Heat Exchange
Application or removal of heat
- Cooking, canning, pasteurization, freezing
114
What’s an example of the unit operation: Evaporation
Removal of moisture from food to concentrate solids
- juice concentrates, evaporated milk
115
What’s an example of the unit operation: Drying
More moisture removal than evaporation (less than 5% water remains)
116
What’s an example of the unit operation: Packaging
Various containers and materials.
117
What’s an example of the unit operation: controlling
The process in which the food industry monitors and controls the processing of their foods
118
What are the diff types of emulsions?
Oil in water
- Milk, creme, mayo
Water in Oil
- Butter, margarine
119
Why do emulsions require energy to be formed?
Mixtures of water/oil/air are not thermodynamically favourable, thus requiring energy to create
**the interface needs to be broken to form an emulsion**
120
Why is water a polar molecule?
Two lone electrons push hydrogen away
121
How do hydrogen bonds form?
The -ve end and +ve end interact with eachother. Each water molecule can form two hydrogen bonds.
122
What are some anomalous properties of water?
Volume expansion when frozen
Unusually high melting and boiling points
Density increase from heating up to 4C
123
What is water activity?
A measure of availability of water molecules to enter into microbial, enzymatic and chemical reactions
124
What is Protein Nutritional Quality?
Compares amount of weight gained by a growing rat after 10 days or more of eating a standard amount of protein form that food.
125
What is PDCAAS
Protein Digestibility corrected Amino acid Score
126
What is PPO and how is it related to enzymatic browning?
PPO = Polyphenoloxidase
- Polyphenol enzymatic activity is a plant defence mechanisms that turns plant phenols into antibacterial products in case of tissue injury. This leads to the dark brown pigments, **enzymatic browning**
127
What is protein denaturation?
Loss of structural integrity
128
How can protein denaturation be used?
Heating: cooking eggs
Change in pH: yogurt
And many others
129
What makes cystine and lysine special?
Cystine and lysine are special because they are both essential amino acids, meaning the body cannot produce them and they must be obtained through diet
130
What is the importance of isoelectric point in food?
The isoelectric point (pI), the pH at which a molecule has zero net charge, is crucial in food science because it influences protein solubility, structure, and interactions, impacting food texture, stability, and processing
131
How much sweeter is aspartame than sucrose?
200x
132
What is lipid oxidation?
Reaction between oxygen and lipids
Off flavour from rancidity, can generate carcinogens
133
What does the iodine value of fats tell us?
The degree of unsaturation.
**# of g of iodine absorbed by 100g of oil**
134
135
What is the smoke point of fats and oils?
The temp at which oils start to produce visible smoke
Free fatty acids, unsaturated fats, low molecular weight lower the smoke point.
136
What are some essential fatty acids
Linoleic Acid (LA): This is an omega-6 fatty acid.
Alpha-Linolenic Acid (ALA): This is an omega-3 fatty acid.
137
Saturated vs unsaturated (sorta saturated) fatty acids
**unsaturation levels indicated number of double bonds**
Fully saturated (no double bonds)
Monosaturated (one double bond)
Polyunsaturated (two or more db)
138
Cis vs Trans fatty acids
All naturally occurring veg oils and fat contain only cis
Animal fat contains natural trans fatty acids
Hydrogenation of veg oil create TFA
139
