lecture-chapter1 Flashcards
what is food defined as?
material and any nutritious substance.
what is material(food defined)?
plant or animal origin, that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.
what is nutritious substance(food defined)?
people or animals eat or drink or that plants absorb, in order to maintain life and growth.
what is food science?
the study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for consumers.
when does food science begin to evolve?
when technology moved food preparation from home to factory.
what concepts does food science involves?
math , science, food preparation, health and technical writing.
what does food science focuses on ?
what happens to foods before you eat them.
what does food science addresses?
nutrition, what happens to foods after you eat them .
where does civilizations formed?
water, game and land were abundant.
how does food, preparation techniques and preservation methods are discovered?
trial and error and by accident.
what is the earliest forms of food processing?
drying, salting, smoking and cooking over open flame.
until relatively recently,__,__,and__consumed most of humankind’s time and energy.
food production
gathering
preparation.
which traditional methods of food preservation were available? 4.
drying,salting, smoking and fermentation.
how does most foods were consumed?
fresh with little or no processing.
what is the mindset of fresh/natural in developing countries?
more healthy.
what does the food that was historically consumed with little or no processing could have been viewed as based on that interpretation? (wrong)
more wholesome or nutritious than the processed food that we consume today.
why is it wrong?
Traditional foods were generally poor fare, even for the wealthy. For example the availability of meat was limited as meat had to be eaten very soon after harvest of the animal
supply of fruits and veges was also very limited, what does it depend?
local climate.
which food has a heavy reliance? why?
staple foods. e.g. potatoes, rice,maize,wheat etc.
because these foods were suitable for storage over long periods of time without decay.
what is the global basis of staple foods?
they still account for approximately 90% of dietary intake.
what does the industrial revolution bring?
scientific
advances and changes in the economy and
food production.
what’s the advantage of canning process?
reduced food spoilage.
what’s the advantage of specialized farm machinery and food processing equipment?
increase the food supply.
what’s the advantage of new ingredients?
improved food quality and preparation ease.
how many years is food processing as a way to preserve food?
200 years.
which war does food preservation played a key role?
Napoleonic wars.
how does food preservation played a key role in Napoleonic wars?
Nicolas Appert (1810) invented canning in glass jars. The jars were sealed and placed in boiling water
– A wide variety of foods were preserved by canning
– Appert had no understanding of why his process worked.
The can logistically helped Napoleon win many of his battles in Europe, and Appert received a 12,000 Franc award from Napoleon
which can replaced the glass jar?
tin can.
when does the tin can wide spread?
1855, until the invention of the can opener.
what is a major advance in food preservation and one of the key invention of the Modern Age?.
Canning. it is still one of the best methods we have of preserving foods.
when is ammonia compression invented? by who? what is the function?
1859
Ferdinand Carre
allow year round freezing to replace winter block ice.
what does ammonia compression technology facilitated?
production of industrial ice on demand.
In _s, the use of _ is a safer alternative to _ ? known as _?
1920
CFCs
ammonia
Freon
what allow refrigeration to enter home?
low toxicity, low reactivity and low flammability.
what did Louis Pasteur show? when?
1867
bacteria cause food borne disease and heat kill bacteria.
what became the basis for all thermal processing? what did pasteur’s work show?
develop pasteurization,
why Appert’s canning process worked.
what did pasteurization bring?
provided a new degree of food safety where non existed before.
benefit in milk production.
disease and others under control to a certain extent.
