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FOOD 2010 Flashcards

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1
Q

Food Science

A

an applied science that takes principles from the basic sciences and applies them to study the nature of foods, and to solve food related problems

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2
Q

Food technology

A

is concerned with the development, processing, preservation, packaging, and distribution of safe, nutritious, and appealing food

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3
Q

food chemistry

A

examines the chemical composition and physical properties of food

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4
Q

Food Microbiology

A

examines the role of microorganisms in food

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5
Q

Food Engineering

A

concerned with applying physical and engineering principles to control unit operations in food processing

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6
Q

How has globalization affected the food industry?

A

has heightened the urgency to adequately and expediently address international trade issues concerning tariffs, safety labeling, and product standards

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7
Q

Where do global food issues often affect?

A

non-industrialized countries where the role of food in society and economy differs from what is seen in industrialized countries

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8
Q

Food security

A

refers to the assured access to enough food at all times for an active and healthy lifestyle; at a minimum includes the availability of nutritionally adequate and safe foods, and a guaranteed ability to acquire acceptable foods in socially acceptable ways

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9
Q

Food insecurity

A

occurs whenever the availability of nutritionally adequate and safe foods, and a guaranteed ability to acquire acceptable foods in a socially acceptable manner is limited or uncertain

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10
Q

Hunger

A

the uneasy or painful sensation caused by a recurrent or involuntary lack of food and is a potential consequence of food insecurity

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11
Q

Food Composition

A

refers ot the substances or components found in food products

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12
Q

Keys nutrients that compose food include

A

proteins, carbohydrates, fats, as well as water, minerals, vitamins, and phytochemicals

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13
Q

What is the Canadian Food Inspection Agency (CFIA) responsible for?

A

inspecting all food products sold in Canada, including imported goods

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14
Q

What is the mandate of Health Canada?

A

to protect the public from life threatening hazards in the food supply, in pharmaceuticals and cosmetics, in medical or radiation emitting devices and in the environment

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15
Q

What does it mean when a food is labelled “kosher”?

A

meets the requirements of Kashruth (Jewish dietary laws)

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16
Q

What does it mean when a food is labelled “halal”?

A

conforms to Islamic dietary laws

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17
Q

The Federal Meat Inspection Act

A

1906; provides inspection of animals, slaughtering conditions and meat-processing facilities

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18
Q

The Federal Trade Commission Act

A

protects the public and the food industry against false advertising

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19
Q

The Infant Health Formula Act

A

provides that manufactured formulas contain the known essential nutrients at the appropriate levels

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20
Q

The Nutrition Labeling and Education Act

A

protects consumer against fraud (about nutritional information)

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21
Q

GRAS (Generally Recognized as safe)

A

are substances added to food that have a history of being safe based on common usage (includes spices, seasonings, and flavourings)

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22
Q

Food Additives

A

are a very specific group of substances that are added intentionally and directly to foods, that are regulated and approved by the FDA; classified into several categories

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23
Q

Standard Plate Count (SPC)

A

total counts of microorganisms are used to evaluate the sanitary quality of food

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24
Q

Anabolism

A

reactions involving the synthesis of compounds (reduction reactions)

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25
Q

Catabolism

A

reactions involving the breakdown of products (oxidation reactions)

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26
Q

Microcomponent

A

a blanket term used to describe components in a food that comprise a small portion of total mass (includes vitamins and minerals, anitoxidants, enzymes, organic acids, flavourings, emulsifiers, pigments, food additives)

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27
Q

What is the main role of carbohydrates?

A

to provide energy

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28
Q

Examples of monosaccharides

A

glucose, fructose, and galactose

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29
Q

Discaccharides

A

two monosaccharides linked together

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30
Q

Sucrose =

A

glucose + fructose

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31
Q

Lactose =

A

glucose + galactose

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32
Q

Maltose =

A

glucose + glucose

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33
Q

Inversion of sugars

A

refers to the hydrolysis of sucrose into fructose and glucose

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34
Q

Caramelization

A

the application of heat to the point that sugars dehydrate and break down and polymerize

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35
Q

Gelatinization

A

irreversible swelling of starch granules

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36
Q

Primary protein

A

sequnce of a chain of amino acids

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37
Q

Secondary Protein

A

occurs when two amino acid sequences are linked by hydrogen bonds

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38
Q

What are proteins used for?

A

transport (such as hemoglobin), protective (such as antibodies), membranes, etc.

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39
Q

What do amino acids contain?

A

and amino group and an acid group (-COOH)

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40
Q

How are amino acids joined?

A

by forming peptide bonds

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41
Q

Lipids

A

substances that are soluble in organic solvents

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42
Q

Naturally Occurring Fatty Acids

A

have an even number of carbons and are in CIS formation

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43
Q

Triglycerides

A

made up of 3 fatty acids attached to a glycerol

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44
Q

What enzyme can break apart a triglyceride?

A

lipase

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45
Q

What vitamins are fat soluble?

A

Vitamin A, D, E, K

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46
Q

What vitamins are water soluble?

A

B-vitamins, thiamin, riboflavin, niacin, vitamin B6, panthothenic acid, folic acid, biotin, cobalamin (B12)

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47
Q

Why are food additives present in foods?

A

to achieve particular technological objectives

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48
Q

Why is analysis of food composition important?

A

important in the establishment of nutritional databases, ensure regulatory compliance, market surveillance, and in quality control

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49
Q

How can food composition be determined?

A

by either testing the actual product, or estimating based on nutritional databases

50
Q

Energy in food is measured in terms of what?

A

calories (a metric unit of heat measurement)

51
Q

1 calorie =

A

the amunt of heat required to raise 1 g of water from 14.5C to 15.5C = 4.1840 J

52
Q

Calorimeters

A

measure the heat released during the combustion of food

53
Q

Bomb calorimeters

A

used to determine the calorie content of food

54
Q

What causes cramps?

A

depletion or imbalance of salts in muscle tissue (lost through perspiration)

55
Q

Flavouring Agents

A

supplement, enhance, or modify original flavour without contributing flavours of their own

56
Q

Texturing Agents

A

affect the feel or appearance of food

57
Q

Acidulants

A

give a sharp taste to food

58
Q

Gums

A

are stabilizer/thickeners, maintain texture and body

59
Q

Surface active agent

A

modify surface properties of liquid food components

60
Q

Sequestrants

A

added to bind with metals such as iron, calcium, and copper to prevent colour, flavour, and appearance changes; chelating agents; organic compounds that react with metallic ions to bind in a relatively inactive structure

61
Q

Antioxidants

A

retard rancidity of unsaturated oils, prevents browning in fruits and vegetables that occur due to exposure to oxygen

62
Q

Antimicrobial agents

A

prevent the growth of microorganisms

63
Q

The Delaney clause

A

states that the food industry cannot add any substance to food if it induces cancer when ingested by man or animal

64
Q

Pathogen

A

organism that can cause disease

65
Q

Food-borne infection

A

organisms must enter the body; once ingested they multiply in the intestine and secrete toxins which irritate the intestinal lining, or they destroy the lining

66
Q

Food-borne intoxication

A

preformed toxins are ingested, but organisms need not be ingested

67
Q

Mycotoxins

A

are toxic metabolites produced by certain molds and fungi which are most often associated with grains and nuts

68
Q

Viruses consist of what?

A

nucleic acids surrounded by a protein coat

69
Q

Viruses are what kind of parasite?

A

intracellular (cannot grow outside of living host cells)

70
Q

Viruses that attack lactic acid are called what?

A

bacteriophage?

71
Q

Dinoflagellates

A

unicellular marine algae which are responsible for paralytic and neurotoxic shellfish poisoning

72
Q

How does food-borne parasitic infection occur?

A

consumption of meat muscle which is infested by adult parasites or larval cysts, which may then become established in human tissues

73
Q

How are factors that influence the impact microbial growth and survival in foods categorized?

A

intrinsic (properties inherent to food); extrinsic (dependant upon the the storage environment)

74
Q

What are some examples of intrinsic factors?

A

biological structures, nutrient availability, pH and presence of organic acids

75
Q

What are some examples of extrinsic factors?

A

storage temperature, relative humidity of the environment, gas composition of the environment

76
Q

What are the principal metabolic end-products of fermentation?

A

lactic acid, alcohol, acetic acid and CO2

77
Q

How do fermentation processes preserve food?

A

acidification, production of alcohol, reduction of oxygen availability, or by production of microbial inhibitors

78
Q

Food processing

A

converting raw animal and plant products into consumable goods

79
Q

Food preservation

A

treating food via thermal and nonthermal means to reduce microbial growth for an increased shelf life

80
Q

Processed meat (steps)

A

whole muscle product → treated by chemical, enzymatic or mechanical means → manufactured product

81
Q

4 general categories of functions of food packaging

A

containment, protection of product, convenience and communication

82
Q

3 general categories of containers

A

primary, secondary, and tertiary

83
Q

Primary containers

A

come in direct contact with the food

84
Q

Secondary containers

A

outer box or wrap that holds several primary containers together

85
Q

Tertiary containers

A

group several secondary containers together into shipping units

86
Q

Form-fill-seal packaging

A

involves containers being preformed at another site (or formed in the production line) then filled at the processing plant

87
Q

Hermetically sealed containers

A

protect food against the exchange of gases and vapors, and contamination from bacteria, yeasts, molds, and dirt

88
Q

The outside of a steel can is protected from rust by what?

A

a thin layer of tin

89
Q

The inside of a steel can is protected by what?

A

a thin layer of tin or baked on enamel

90
Q

What are some advantages of using aluminum as packaging material?

A

it is lightweight, low levels of corrosion, recyclable, ease of shipping

91
Q

What are some disadvantages of using aluminum as a packaging material?

A

less structural strength that metal cans

92
Q

What are some advantages of using glass as a packaging material?

A

chemically inert and non-corrosive recyclable material

93
Q

What are some disadvantages of using glass as a packaging material?

A

breaks and is often too heavy

94
Q

What must be done to paper for it to be used as a primary container, and why is this a disadvantage?

A

treated, coated, or laminated; which reduces its ability to be recycled

95
Q

What is a safety concern when using paper as a packaging material?

A

punturability or tearability that will allow outside environment to enter and contaminate food

96
Q

Ionomer (ionic bonds) plastic materials

A

improved food handling materials that function under greater oil, grease, solvent resistance, and they have a higher melting strength

97
Q

Newer plastic materials contain what which makes them more biodegradable?

A

cornstarch

98
Q

What are some advantages of using paper as a packaging material?

A

economical and has good printing properties

99
Q

What are some disadvantages of using paper as a packaging material?

A

not as strong and absorbs water

100
Q

What are some advantages of using metal as a packaging material?

A

strong and overall a good barrier

101
Q

What are some disadvantages of metal as a packaging material?

A

heavy and prone to corrosion

102
Q

Edible films

A

created by spraying gelatin, gum arabic, or other edible materials (a thin protective coating) around food particles

103
Q

Why are chemical tests used on packaging?

A

determines if any of the packaging material migrated into the food, and to measure resistance to greases, acids, alkalies, and other solvents

104
Q

Why are mechanical tests used on packaging?

A

measure barrier properties, strength, heat-seal ability, and clarity

105
Q

Aseptic packaging

A

involves composite paper cartons being sterilized then aseptically filled with sterile liquid products

106
Q

What are some advantages of using plastic as a packaging material?

A

light (helps to conserve fuel during transport), reduces the amount of package waste

107
Q

Heat processing

A

involves adding heat energy to food to increase the temperature of food; same principles involved in refrigeration and freezing where heat is removed from food to decrease the temperature of food

108
Q

What is the first law of thermodynamics?

A

energy cannot be created nor destroyed; it can only be converted into other forms of energy

109
Q

Volume heating

A

the term used to describe microwave heating because heat develops from the interior of the food

110
Q

Transfer of heat depends on what?

A

size of the food (if solid), size/depth of the container (if liquid), difference in temperature between the heat source and the food, physical properties of the food and the container, surface area, mechanism of heat transfer, use of dry heat or moist heat

111
Q

Why do convection currents naturally occur in less viscous foods?

A

heated particles tend to rise towards the top where colder ones fall

112
Q

Why does moving air cool more efficiently?

A

moving air will stir up the warmer layer of air close to the product, which removes heat more efficiently

113
Q

When does a change of phase occur?

A

occurs when a chemical compound changes from one state to another without changing chemical composition

114
Q

Viscosity

A

the resistance to flow, attributed to internal friction when substances are in flow

115
Q

What is the viscosity like in Newtonian fluids?

A

constant

116
Q

What are non-Newtonian fluids?

A

fluids that do not readily flow unless a certain amount of force has been applied

117
Q

Rheology

A

the study of relationships between force and deformation, used to determine sensory characteristics such as texture

118
Q

Elasticity

A

elastic bodies deform when stress is applied bu instantaneously return to their original conformation when stress is removed

119
Q

Viscoelasticity

A

exhibit characteristics of elastic and viscous bodies

120
Q

Pseudoplastic flow

A

when stirred, viscosity decreases, fluid flow behavior

121
Q

Dilatant flow

A

opposite of pseudoplastic flow, when shear increases, viscosity increases

122
Q

Product Development

A

a process in which new food product ideas are generated, and the products themselves are created and marketed; involves the conceptualization, formulation, processing, testing, and marketing of food products

Biology (3 decks)

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