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
Rank from least to most processed: apple vinegar, cider or juice.
Least processed - juice
Most processed - vinegar
