Lecture 1

Question 1

The role of food scientist/TECHNLOGIST

Answer 1

1. Foster the use of technologies in the food industry for food safety and security (society needs new products and technologies)
2. Ensure that foods comply with requirements for consumer safety
3. Ensure that foods comply with food laws and regulations and be updated with such regulations

Question 2

What there is a need to improve food technology?

Answer 2

🞑 The need to feed 9 billion people by 2050

🞑 Ensure sustainability of agriculture/food production

🞑 Ensure food is nutritionally adequate and safe to consume

🞑 Improve the quality profile of food (nutrition, structure, flavor, shelf-life etc.)

Question 3

What place does food and beverage industry has in Canadian economy

Answer 3

2nd

Question 4

Food and beverage industry accounds to __% of total manufacturing sales and __% of national GDP

Answer 4

¨It accounts for 17% of total manufacturing sales

¨It accounts for 2% of the national Gross Domestic Product (GDP)

Question 5

What are top 9 from highest to lowest types of food manufacturers in canada

Answer 5

1. Meat
2. Dairy
3. Bakeries
4. Beverage
5. Grain
6. Animal food
7. F&G and specialty food
8. Seafood
9. Sugar and confectionary

Question 6

How food quality is measured

When this definition will not work?

Answer 6

¨measured using objective indices related to the nutritional, microbiological, or physicochemical characteristics of the food or in terms of the opinions of designated experts.

¨However, when food quality is defined in terms of degree of excellence

none of these measures serve as adequate indices of food quality.

Question 7

Why food quality from the consumer side is subjective?

Answer 7

¨consumer-based perceptual/evaluative construct that is relative to person, place and time and that is subject to the same influences of context and expectations as are other perceptual/evaluative phenomena

Question 8

How quality of the product is created when it is synonymous to excellence or superiority?

Answer 8

quality image created by marketing

From this viewpoint quality is loosely related to a comparison of product characteristics

Question 9

When quality image of the product is created by marketing what type of approach of viewing the product this is?

Answer 9

Judgemental or transcendent

Question 10

How quality is defined form product-based view

Answer 10

Quality is defined as a function of a specific, measurable variable, reflected in quantitative differences and often associated with price: higher price for better product.

Question 11

What is quality in user-based definition

Answer 11

¨The user-based definition of quality reflects the consumer’s wishes.

¨Quality ‘lies in the eyes of the beholder’.

¨Consumers have specific wants or needs and those products that best meet their preferences are those that they view as having the highest quality.

Question 12

What is value based quality of the product?

Answer 12

¨The value-based criteria, is related to the price of the product.

🞑 From this point of view, a product that offers greater usefulness or satisfaction at a comparable price.

Question 13

What is quality from the manufacturing side?

Answer 13

¨The manufacturing-based quality is described as the desirable outcome of engineering and manufacturing practice, or conformation to specifications

¨These specifications include targets with tolerances, as specified by the designers of products and services.

Question 14

¨Using the annotation function, put a green check box on the quality attributes featured on this package (more than one) (Judgement, product-based, user and manufacturing based)

Answer 14

¨Judgement: superior quality product because

🞑 It is all natural

🞑 Freeze dried

🞑 Non-GMO

¨Product based:

🞑 The crispiness

🞑 Composition

🞑 Nutritional quality

🞑 Food safety

¨User based: price vs (perceived) quality

¨Manufacturing based: number of deformed units, six sigma etc.

Question 15

A consumer prefers to buy a bag of 4L (6.97$) 3.25% milk over a pack of 2L (3.90$) from the same manufacturer. This behaviour is an example of …… view of quality.

Answer 15

Value-based

Question 16

What is quality triangle or quality constraints?

Answer 16

¨A project can be completed faster by increasing budget or cutting scope

¨Similarly, increasing scope may require equivalent increases in budget and schedule

¨Cutting budget without adjusting schedule or scope will lead to lower quality

Question 17

What is an extended triangle for quality triangle and where food scientist can help?

Answer 17

Intrinsic quality of the product

Question 18

Physical features of a product are turned into quality attributes by the perception of consumers

¨What are those attributes for food products?

Answer 18

¨Food safety

¨Sensory (taste, odors, texture)

¨Composition

¨Nutrition

¨Performance, reliability, function

¨Shelf-life

¨Packaging, convenience of handling

¨Food labeling, label claims

¨Adulteration/fraud/authenticity

¨Food suitability, fit for human use

Question 19

In Canada, fluid cow’s milk products, except creams, shall have a freezing point of

• 0.508 °C or lower. Higher value suggests addition of water to milk. This is a legislation to guarantee:
  a. The nutritional value of milk
  b. Milk safety
  c. Authenticity of milk
  d. All the above

Answer 19

D

Question 20

Examples of intrinsic and extrinsic qualities example

Answer 20

Question 21

Dairy products sales are the …… among the sales of the subsectors of the food industry in Canada.

Answer 21

2nd

Question 22

Six Sigma (6σ) is a set of techniques and tools for process improvement that only tolerates 3.4 defected units per 1 million units produced. Six Sigma is an example of …… view of quality

Answer 22

Manufactruing

Question 23

According to the quality triangle concept, producing a good product with high quality in short period of time with low budget is possible. True/False?

Answer 23

False