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FDSC 300 > Lecture 1 - Intro > Flashcards

Lecture 1 - Intro Flashcards

1
Q

the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents is:

A

food analysis

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2
Q

what are characteristics of foods that can be tested?

A
  • composition
  • structure
  • physicochemical properties
  • sensory attributes
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3
Q

expand CFIA

A

canadian food inspection agency

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4
Q

what is the role of the government with regard to food standards?

A
  • ensure wholesomeness and safety of food
  • nutritional composition of foods
  • enable fair industrial competitions
  • eliminate economic fraud
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5
Q

what does the scope of food analysis include?

A
  • government/industrial regulations and recommendations
  • food safety and quality control
  • research and development
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6
Q

what does food safety and quality control ensure?

A
  • avoid hazardous agents and ensure consumer safety
  • avoid economic backlash arising from unsafe constituents
  • product consistency
  • monitoring food during transit through value chain
  • adherence to GMP, HACCP
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7
Q

describe quality management at these points in the industry:

  • raw materials
  • processing
  • final product
A

raw materials:

  • specifications
  • properties relevent for determining processing parameters
  • consistency

processing:
- process control

final product:

  • consistent quality
  • legal requirements
  • nutrition labelling
  • competitors product
  • complaint product
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8
Q

what does research and development ensure?

A
  • competitiveness within the food industry
  • basic research on interactions of food components
  • product process development
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9
Q

how is composition defined?

A
  • atoms
  • specific molecules
  • types of molecules
  • specific substances
  • total ash, moisture, etc
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10
Q

determining the major components of food moisture, ash (total minerals), lipids, proteins, and carbohyddrates is:

A

proximate analysis

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11
Q

desribe AOAC’s triangle scheme

A

used to divide foods into matrix categories based on levels of fat, carb, and protein content

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12
Q

what is structure defined by?

A
  • molecular structure of constituents
  • microscopic structure
  • macroscopic structure
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13
Q

the physical form in which food components are packed in the matrix is also known as:

A

structure

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14
Q

what properties are analyzed?

A
  • rheological
  • optical properties
  • physical firmness
  • chemical stability
  • sensory attributes
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15
Q

perception of sensory attributes are (objective/subjective)

A

subjective

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16
Q

what factors can influence individual perception?

A
  • state of mind/body
  • age
  • educational background
  • ambience of test environment
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17
Q

describe the 5 point workflow of food analysis

A

1) planning stage
2) sampling plan
3) sample processing/preparation
4) analysis and detection
5) data and result

18
Q

how many listed factors are there for selecting an appropriate technique?

A

14 hehe

  • objective of assay
  • precision
  • reproducibility
  • simplicity of operation
  • cost
  • speed
  • sensitivity
  • specificity
  • safety
  • destructive/non-destructive
  • online/offline
  • nature of food matrix
19
Q

a measure of the ability to reproduce an answer between determinations performed by the same scientist (or group of scientists) using the same equipment and experimental approach

A

precision

20
Q

a measure of the ability to reproduce an answer by scientists using the same experimental approach but in different laboratories using different equipment

A

reproducibility

21
Q

a measure of how close one can actually measure the true value of the parameter being measured

A

accuracy

22
Q

a measure of the ease with which relatively unskilled workers ma carry out the analysis

A

simplicity of operation

23
Q

the total cost of the analysis, including the reagents, instrumentation, and salary of personnel required to carry it out

A

cost

24
Q

the time needed to complete the analysis of a single sample or the number of sample that can be analyzed in a given time

A

speed

25
Q

a measure of the lowest concentration of a component that can be detected by a given procedure

A

sensitivity

26
Q

a measure of the ability to detect and quantify specific components within a food material, even in the presence of other similar components

A

specificity

27
Q

many reagents and procedures used in food analysis are potentially hazardous

A

safety

28
Q

in some analytical methods, the sample is destroyed during the analysis, whereas in others it remains intact

A

destructive/nondestructive

29
Q

some analytical methods can be used to measure the properties of a food during processing, whereas others can only be used after the sample has been taken from the production line

A

on-line/off-line

30
Q

various international bodies have given official approval to methods that have been comprehensively studied by independent analysts and shown to be acceptable to the various organizations involved

A

official approval

31
Q

the composition, structure and physical properties of the matrixx material surrounding the analyte often influences the type of method that can be used to carry out an analysis

A

nature of food matrix

32
Q

what are official methods?

A

methods that have been evaluated by a legally accredited professional organization and has been accepted or approved using a particular set of guidelines

33
Q

give 3 examples of accredited organizations

A
  • AOAC
  • AOCS
  • AACC
34
Q

expand AOAC

A

Association of Official Analytical Chemists

35
Q

expand AOCS

A

American Oil Chemists Society

36
Q

expand AACC

A

American Association of Cereal Chemists

37
Q

how are official methods evaluated?

A

collaborative study, inter-laboratory study, statistical evaluation of results, first step of approval: official first action, acceptance of the method: official final action

38
Q

food can be divided into what categories?

A
  • dry matter

- h2o

39
Q

dry matter can be divided into what

A

organic and inorganic (ash)

40
Q

organic matter can be divided into what

A

non-nitrogenous components, n-containing (crude protein)

41
Q

non-nitrogenous components can be divided into what

A

non-fatty components, fatty components (fat)

42
Q

non-fatty components can be divided into what?

A

non-structural CHO, fiber

FDSC 300 (6 decks)

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