Food science

Question 1

definition food science +

food science vs nutritional science

Answer 1

Food science is a coherent and systematic body of knowledge and understanding of the nature and composition of food materials and their behaviour under the various conditions to which they may be subject

Food science= from farm to fork
Nutritional science= from fork to bod

Question 2

definition of food science showing its interdisciplinary nature

Answer 2

Food science is the discipline in which BIOLOGY, PHYSICAL SCIENCES, AND ENGINEERING are used to study the nature of foods, the causes of their deterioration and the principles underlying FOOD PROCESSING

Question 3

definition food processing

Answer 3

Food processing is the treatment of food substances by changing their properties to PRESERVE them, IMPROVE THEIR QUALITY or make them FUNCTIONALLY MORE USEFUL

Question 4

what type of food is 90% of our dietary intake

Answer 4

staple food (potato, rice, maze, wheat)

Question 5

what invention in 1810 + by who

Answer 5

• Nicolas Appert, invented canning (in glass jars that were hermetically sealed + placed in boiling water)
  
  • Glass jar soon replaced by tin cann
    1855: invention can opener

Question 6

invention in 1855

Answer 6

INVENTION OF AMMONIA COMPRESSION
- People knew cooling preserved food but had no means of producing lower-temp environment artificially
Ammonia compression technology facilitated INDUSTRIAL ICE PRODUCTION on demand

Question 7

invention in 1920

Answer 7

USE OF CHLOROFLUOROCARBONS (CFCs) as a safer alternative to ammonia was developped: known as Freon (registrered trademark of Dupont)
Low toxicity + reactivity + flammability of CFCs allowed refrigeration to safely enter the home

Question 8

what invention and by who in 1867

Answer 8

LOUIS PASTEUR - RESPONSIBLE FOR THE RECOGNITION OF BACTERIA AS A CAUSE OF FOODBORNE DISEASE and determining the fact that heat killed them
- He developped the process PASTEURIZATION - also became the basis for all other forms of thermal processing
Pasteur’s work explained why Appert’s empirical canning process worked to preserve food
- It was applied in medecine and food preservation + provided a new degree of food safety
- Big benefit in milk: milk was a common vector for the transmission of tuberculosis + brucellosis (undulant fever)

Question 9

invention in 1930 and by who

Answer 9

TECHNOLOGY FOR QUICK FREEZING OF FOODS DEVELOPPED BY CLARENCE BIRDSEYE (father of the frozen food industry)
- Numerous advances in food preservation technologies for world war 2 until now. These have been accompagnied by basic research leading to an understanding of the key scientific principles associated woth food preservation that food scientist exploit
These scientific + technological advances have resulted in sophisticated food production, processing + distributions systems in the developped world

Question 10

roles of food scientists

Answer 10

1. Quality control (the most typical role of food scientists)
   
   2. Product development (create new ones ex: new sources of proteins)
   3. Management (like to be busy, tell people what to do)
   4. Technical sales (interact with clients)
   5. R&D (new recipe in a scientific way, why do you use these chemicals with that.. But they are not chef!!!)
      Organisation (CFIA..) when you dont want to work in a lab
   6. Professionals with knowledge in food science are also in demand by government
      Ex: CFIA, Health Canada, FDA
   7. Also in demand by non-governmental organizations (NGOs) concerned with food security on a worlwide scale
      Ex: FAO, WHO

Question 11

professional societies (6)

Answer 11

1. CIFST: Canadian institute of food science and technology
   
   2. IFT: Institute of food technologies
   3. IUFoST: international union of food science and technology (worldwide society representing scientists and industry)
   4. American oil chemists’ society (deals largely with edible oil processing, quality and chemistry)
2. American association of cereal chemists (cereal grains)
3. AOAC: association of official analytical chemists

Question 12

characteristics AOAC

Answer 12

• Its involved with the development and validation of analytical methodology for foods
  
  • Analytical methods adopted by AOAC international as official methods have LEGAL STANDING
    Ex: analytical methods employed for nutritional labeling of food products (nutrition facts panel)