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food science > Lecture 1 > Flashcards

Lecture 1 Flashcards

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1
Q

Food Science is a science that consists of

A

the continuum from the farm to the consumer

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2
Q

What was the turning point in the food industry

A

World war 2

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3
Q

In the 1950’s

A

marketing of food for convince of processed food

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4
Q

What did food marketing target

A

housewifes

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5
Q

Industry built up what idea

A

that life was a constant state of panic

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6
Q

Why WW2

A

made food for distribution to the troops
needed to be safe
needed to be healthy
they needed calories

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7
Q

Why do people buy food

A

taste, appearance

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8
Q

Our health depends upon the

A

nutritional quality, safety, and balance of foods we eat

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9
Q

Technology makes possible the staggering variety and availability of

A

frozen, baked, dried, fermented, canned, refrigerated, packaged and fresh foods.

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10
Q

Part of the technological equatin is related to the numberous traditional non-food substances that are formulated into manufactured foods as processing aids and increased the shelf stability and safety of many foods. They are

A

emulsifiers
artificial sweeteners
dough conditioners

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11
Q

What is food science

A

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

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12
Q

What is food technology

A

application of food science to selection preservation, processing, packaging, distribution, and use of safe, nutitious and wholesome food.

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13
Q

Food Manufacturing

A

mass production of products generated from raw animal and plant matter using principles of food technology

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14
Q

Food Science is more than cooking and food additives it is

A

feeding the hungry with dried milk, fish flour, single cell protein (yeast)
it is preventing food borne illness
and product development/improvement
for space travel, military rations, imitation meats, non-caloric sweeteners, reduced fat

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15
Q

What are some of the dimensions of food science and technology

A 
food processing and manufacture
food preservation and packaging
food wholesomeness and safety
food quality evaluation
food distribution
consumer food preparation use
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16
Q

What are other components of food science

A 
growing and harvesting
packaging
marketing and retail
food service
consumer services
regulatory issues
17
Q

Food science is an interdisciplinary field of study. who all is involved

A 
microbiology
chemistry
biology
physics
nutrition
engineering
18
Q

Biology and food science

A

foods are living organisms
Food scientist must understand how raw food sources are organized on the cellular level
This foundation is needed to understand how changes thatoccur during processing ,storage

Important in food safety (microbiology)

19
Q

Chemistry and food science

A

chemistry of the atoms and molecules that make up substances their arrangement into structures and the reactions they participate in

Food scientists want to know and understand the molecular structures of these food components and to study changes to them that might affect quality.

20
Q

Physics and food science

A

physics is the study of matter and energy and is concerned with the physical changes that matter experiences under certain circumstances.

Thermodynamics, or the study of heat and other forms of energy, seeks to explain the properties of matter such as the solid or liquid state of food.

21
Q

Engineering and food science

A

applies to food processing

The unit operations of the food industry invoke engineering principles that are applied to food processing (heat tranfser, refrigeration, freezing, evaportation , drying)

22
Q

Wide Variety of foods available

A 
fresh produce
meats and seafood
dairy
frozen food and entrees
refrigerated foods and beverages
deli foods
23
Q

Food scientist do not work in isolation

A 
research and development
advertising and merchandising
production and manufacturing
sales and marketing
regulatory issues
environmental issues
24
Q

How did the food industry begin

A

need for safe food supply to feed the worlds population
Europe-mid 1700
Started with simple machine
Development of modern organized food industry
Technology had a major impact on thedevelopment fo the food industry

25
Q

Careers in food science

A 
largest employer in theUS
17 percent of US is employed by the food industry
Food technologis 
foodmicrobiologist
technical sales
sensory specialist
process specialist
bakery scientist
26
Q

Food Industry is

A 
Extremely large
employs lots of people
raw material production
food processing 
transportation
wholesalers
retail and food service
27
Q

Food is a bargin in the US

What do you think the % of disposable income in the US is spent on food

A

9.9

10

food science (1 decks)

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