Food Science and the Canadian Food System Flashcards
Define: Food Science
The application of the principles of science, engineering, and mathematics in order to study and acquire new knowledge on the physical, chemical and biochemical nature of foods.
Food science is a broad field that is composed of specializations in food microbiology, food chemistry, and food engineering.
Food science also involves the study of sensory properties of food, and therefore, the psychology of food choice.
What is food technology?
From the information gathered by food science, the corresponding technologies can be applied to the utilization, processing, preservation and storage of food.
What is food chemistry?
Deals with the composition, structure and properties of food, as well as the chemistry of changes that occur during processing.
What is food analysis?
Covers the principles and methods for quantitative physical and chemical analyses of food products and ingredients.
These analyses are related to the standards and regulations for food processing.
What is food microbiology?
Relates to the study of microbial ecology in relation to food, the effect of environment on food spoilage and food manufacture, the physical, chemical, and biological destruction of microorganisms in food, the microbiological examination of food stuffs, and public health and sanitation microbiology.
What is food processing?
Covers the principles of food preservation and the general characteristics of raw food materials, processing factors that influence quality, packaging, waste management, good manufacturing practices, and sanitation procedures.
What is food engineering?
Relates to the study and application of engineering concepts and unit operations used in food processing. Engineering principles include material and energy balances, thermodynamics, fluid flow, and heat and mass transfer.
Differentiate between food and nutritional sciences.
“the difference between food science and nutrition is that nutrition deals with the effects of foods in the person who consumes them, while food science is concerned with the study of the chemical, microbiological, physical, and sensory properties of foods and their ingredients during processing, manufacture, and storage.” Murano (2003)
Give examples of biotechnology throughout history.
There is evidence that people were fermenting beverages in (A) Babylon circa 5000 BC, (B) ancient Egypt circa 3000 BC, and (C) pre-Hispanic Mexico circa 2000 BC.
Today we know that fermentation not only contributes to a wide variety of food products, but it also involves food processing and preservation.
In 1795, Emperor Napoleon offered 12,000 francs for a new way of preserving food for his army. Who won this prize and why?
French confectioner François Nicolas Appert who won the prize by placing food in wide-mouthed bottles, then corking and heating them in a water bath.
The existence of bacteria was not known at the time, and Appert did not know the principle upon which his process depended; however, he was correct in the thought that heat could preserve food.
Appert is therefore known as the discoverer of the process later known as canning.
Where are animal foods produced in Canada?
Widespread across country
Where are cereal grains produced in Canada?
Alberta, Saskatchewan, Manitoba
Where are tree fruits and berries produced in Canada?
Mostly BC, but also widespread.
Where are vegetables produced in Canada?
Widespread across the country
Where is seafood produced in Canada?
BC & the Atlantic provinces
Why are vast quantities of fruits & veggies imported?
Due to the seasonal nature of fruit and vegetable production in Canada, as well as the need for climates warmer than Canada to grow fruits such as oranges, grapefruit and bananas.
Does Canada import or export meat & seafood?
Canada exports meat products (raw meat and processed meat products) to other countries but also imports meat products (raw meats of specific cuts that may be in short supply in Canada, as well as processed meat products).
Likewise Canada exports raw fish (fresh and frozen salmon, cod, etc.) and processed fish (canned fish, smoked fish, salmon and herring roe) to other countries, while other types of fish (such as prawns, oysters, processed fish products) are imported into Canada.
Rank from least to most processed: apple vinegar, cider or juice.
Least processed - juice
Most processed - vinegar
What can apple solids remaining after juice extraction be used for?
- feed material for the production of pectin (a carbohydrate used as gelling agent in the production of jams and jellies)
- animal feed
- as organic matter that can be returned to agricultural lands.
- the residue may also be trucked to landfill sites which adds to the waste burden entering those sites.
How can apple cider be processed into apple vinegar?
Apple cider can be further processed by inoculating it with a bacterial culture that will oxidize the ethanol to acetic acid to produce apple vinegar.
When are apples in BC being harvested?
October
What is being controlled in controlled atmosphere storage?
A controlled atmosphere is an agricultural storage method in which the concentrations of oxygen, carbon dioxide and nitrogen, as well as the temperature and humidity of a storage room are regulated.
Both dry commodities and fresh fruit and vegetables can be stored in controlled atmospheres.
How is apple cider made from apple juice?
In making cider, apple juice is inoculated with specific yeast strains which ferment sugar in the juice into ethanol and produce flavours characteristic of apple cider.
Food availability in Canada increase or decrease: Ale, wine, coolers, ciders.
Ale and wine availability declines, while availability of ciders, coolers and other refreshment beverages rises
Food availability in Canada increase or decrease: juice
Availability of refined sugar and sugary drinks continues to decline
Food availability in Canada increase or decrease: white flour and rolled oats.
Less wheat flour and more rolled oats are available, compared with a decade ago
Food availability in Canada increase or decrease: Cheese, Cream, cow milk
Total cheese and cream availability continues to increase, while total fluid milk availability decreases
Food availability in Canada increase or decrease: eggs
The amount of eggs available for consumption continues to increase
Food availability in Canada increase or decrease: chicken and beef
Chicken continues to lead meat availability, chicken availability increased, beef decreased.
