Food Analysis Introduction

Question 1

What are the three factors of food analysis?

Answer 1

1. Microbiology
2. Physical
3. Chemical

Question 2

What are 4 reasons for analyzing foods

Remeber - this can be used to answer long questions

Answer 2

1. Food Safety
2. Government Regulations
3. Quality control
4. Research and development
5. Consumer trends and demands

Question 3

What do consumers expect from their food?

This is also an important reason for food analysis

Answer 3

1. Quality
2. Safety (food is safe to consumer)
3. Nutrition and health
4. Consistency

Question 3

Reasons for analyzing foods

What do you need to consider with regards to Government Regulations

Answer 3

• Nutrition labeling
• Standards (manditory/voluntary)
• Food inspection and grading
• Authenticity

Question 3

What is important to consider when analyzing foods for Government regulations and standards

Answer 3

• Nutrition labeling
• GMP (Good manufactoring practice)
• Hazard analysis (how to control/prevent)
• Code of Federal Regulations (CFR)
• Codex

Question 4

What reason is food assessed for quality?

Raw ingredients, in process, final product)

Answer 4

Consumer demands and trends

Question 5

For what reason are products developed

Answer 5

Consumer demands and trends

Question 6

Why do new processes need to be evaluated?

Answer 6

• Make sure it follows government regulations
• Safety
• Quality

Question 7

What is the purpose of problem solving and considering competitors samples

Answer 7

Cost and profits

Question 8

What would you require suppliers to provide to be reliable

Answer 8

1. Technical/Product Data sheets
2. Specifications
3. Certificate of Analysis

Question 9

Why is there an increasing dependance on suppliers in the food industry?

Answer 9

• can determine product quality
• can affect processing timeline
• failure to meet safety/regulatory standards
• financial losses

Question 10

Example Question

As a food scientist in the R&D department, you were asked by the management to replace butter with vegetable fat in order to reduce cost. What food analysis tests will be involved in this process?

Answer 10

• shelf stability
• quality tests
• texture analysis
• Flavour analysis
• Microbiological tests
• Viscocity
• Aroma analysis

Question 11

Example Question

Frozen French fries were being sold to various customers. The customer complained that the finished product was “off.” You obtain packages of product from the customer.
1. What might be the reasons for the problem?
2. What would you measure to help identify the cause of the problem?

Answer 11

1. It could be the oil in which they fried the fries (unclean/rancid/old). It could be the variety/type/quality of patato. It could be the storage condition of the product (ie freezer burn)
2. Contact the suppliers of the raw ingredients. Microbiological analysis, texture analysis, rancidity, volatile compounds

Question 12

Whay are govenment regulations needed/important?

Answer 12

They reinfoce the efforts of the food industry:
* provide wholesome food
* inform consumers
* eliminate economic fraud

Question 13

What important information is published in the Code of federal Regulations (CFR) with relations to foods and ingredients?

Answer 13

1. What they must contain
2. What must be tested
3. Which methods of analyis must be used

Question 14

What are the four different food standards?

Answer 14

• Standards of identity
• Standards of quality
• Standards of Fill
• Standards for grades

Question 15

What do standards of identity encompas?

Answer 15

Defines what food is and what is contains

Question 16

What is the role of “Standards of Quality”

Answer 16

Minimum standards for some canned fruits and vegetables

Question 17

What is the role of “Standards of Fill”

Answer 17

How full a container should be

Question 18

What is the role of “Standards for grades”

Answer 18

Set by USDA to classify products from average -> excellent quality

Question 19

What is the role of the FDA?

Answer 19

1. Implements FD&C act
2. Nutrition Labeling (excelpt meat, poultyr, egg products)
3. Enforces tolerances for pesticides
4. Works with other agencies

Question 20

What is the role of the USDA?

Answer 20

1. Manditroy and voluntary grading programs
2. involved in the regulations for milk
3. Nutrition labeling of meat, poultry and egg products

Question 21

What is the role of the EPA?

Answer 21

1. Sets tolerance for pesticide residues
2. Sets effluent standards for food processing plants

Question 22

Name which agencies are reponsible for the following: Water; Dairy; Meats and meat products, seafood, Alcohol, Fruit and veg

Answer 22

1. EPA, FDA (bottled)
2. FDA, USDA
3. USDA
4. FDA
5. FDA
6. FDA or USDA