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MFS Orientation > Module 1 > Flashcards

Module 1 Flashcards

1
Q

List new macro trends in food innovation. [4]

A
  • Self-care
  • Disease prevention
  • Home-centered living
  • Creative ways of celebrating special occasions
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2
Q

List longstanding macro trends in food innovation. [4]

A
  • Indulgence
  • Convenience
  • Plant-based eating
  • Health and wellness
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3
Q

What should food innovators keep pace with to focus on high-potential cohorts (millenials and high-income households)? [2]

A
  • Planetary care
  • Societal care
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4
Q

List the top 10 food trends.

A
  1. Rx Food - functional foods
  2. Alternative formulations - desire to avoid unwanted ingredients/allergens
  3. The Kid Continuum - Gen Z’s favs
  4. Global modifications - experimenting with new international flavours/foods
  5. Planetary transparency + societal care - products with claims like ‘local’, ‘eco-friendly’, ‘fair-trade’, and ‘real ingredients’, sell best
  6. A new crop of plant-based foods - sales of meat/seafood/dairy/egg analogues are projected to grow
  7. Coping with kitchen burnout - consumers want products that decrease prep time
  8. Everyday specials - demand for restaurant style meals and coffee shop experiences at home; ‘entertainment worthy’ foods
  9. Winning combinations - combining unexpected foods and flavours
  10. Four-legged family members - people care about pet nutrition and supplements more than ever!
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5
Q

Define: food science.

A
  • The application of the principles of math, engineering, and science to study and acquire knowledge on the physical, chemical, and biochemical nature of foods.
  • A broad field encompassing microbiology, chemistry, and engineering.
  • Also involves sensory properties of food, and therefore, also the psychology of food choice.
  • The main components of food science:
    • (1) Food Chemistry
    • (2) Food Analysis
    • (3) Food Microbiology
    • (4) Food Processing
    • (5) Food Engineering
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6
Q

Define: Food technology

A
  • From the information gathered by food science, the corresponding technologies can be applied to the (1) utilization, (2) processing, (3) preservation, and (4) storage of food. This is known as food technology.
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7
Q

What is food chemistry?

A
  • Deals with the (1) composition, (2) structure, and (3) properties of food, as well as (4) the chemistry of changes that occur during processing.
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8
Q

What is food analysis?

A
  • 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.
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9
Q

What is food microbiology?

A
  • Relates to the study of (1) microbial ecology in relation to food, (2) the effect of environment on food spoilage and food manufacture, (3) the physical, chemical, and biological destruction of microorganisms in food, (4) the microbiological examination of food stuffs, and (5) public health and sanitation microbiology.
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10
Q

What is food processing?

A
  • Covers (1) the principles of food preservation and the general characteristics of raw food materials, (2) processing factors that influence quality, (3) packaging, (4) waste management, (5) good manufacturing practices, and (6) sanitation procedures.
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11
Q

What is food engineering?

A
  • Relates to the study and application of engineering concepts and unit operations used in food processing.
  • Engineering principles include (1) material and energy balances, (2) thermodynamics, (3) fluid flow, and (4) mass transfer.
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12
Q

Discern between food science and nutritional science.

A
  • The difference between food science and nutrition is that nutrition deals with the effects of food 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.
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13
Q

Give an example of food biotechnology that has existed for thousands of years.

A

Fermentation: Evidence that people fermented beverages in Babylon circa 5000 BC, ancient Egypt circa 3000 BC, and 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.

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14
Q

What was the result of Emperor Napoleon’s offer of 12,000 francs for a new way of preserving food for his army?

A
  • It was the 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.
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15
Q

Who revealed the unsanitary conditions of US meat packing plants in 1906?

A

Upton Sinclair in his book ‘The Jungle’

Lead to congress passing of the ‘Meat Inspection Act’ and ‘Food and Drugs Act’ of 1906.

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16
Q

Describe the Canadian food system.

A
17
Q

Describe which agricultural food commodities each major Province in Canada produces.

A
18
Q

Describe Canadian food import and export.

A
  • The Canadian food industry is a multi-billion dollar industry.
  • Canada produces large amounts of fruits and vegetables.
  • Significant quantities of fruits and veg are imported as fresh, frozen, canned, and dehydrated products.
  • Imports are necessary due to Canada’s seasonal production and the need for warmer climates for certain fruits (e.g., oranges, bananas).
  • Canada exports both raw and processed meat products but also imports specific cuts of raw meat and processed meat.
  • Canada exports raw and processed fish.
  • Canada imports fish products too.
19
Q

Define: controlled atmosphere storage.

A

Concentrations of oxygen, carbon dioxide, and nitrogen, as well as temperature and humidity in a storage room are regulated.

20
Q

After harvesting, apples are routed through several directions: [3]

A
  • Shipped directly to the fresh market
  • Processed
  • Put into controlled atmosphere storage
21
Q

A large portion of apples are used to make apple juice. What is apple juice used to make?

A
  • Apple juice can be used as the starting material for the production of apple cider.
    • In making cider, apple juice is inoculated with specific yeast strains which ferment sugar in the juice into ethanol and produce flavours characteristic of apple cider.
  • Apple cider can be further processed by inoculating it with a bacterial culture that will oxidize the ethanol to acetic acid to produce apple vinegar.
22
Q

Apple cider is made by inoculating apple juice with bacterial cultures.
True or false?

A

False.
Apple cider is made by inoculating apple juice with yeast strains.

23
Q

Apple cider is made by inoculating apple juice with yeast strains.
True or False?

A

True.

24
Q

Apple vinegar is made by inoculating apple cider with yeast strains.
True or False?

A

False.
Apple vinegar is made by inoculating apple cider with bacterial cultures.

25
Q

Apple vinegar is made by inoculating apple cider with bacterial cultures.
True or False?

A

True.

26
Q

What are the apple solids used for after juice extraction?

A
  • Can be used as a (1) feed material for the production of pectin (a carbohydrate used as gelling agent in the production of jams and jellies), (2) animal feed, or (3) as organic matter that can be returned to agricultural lands.
  • In some cases, the residue may also be trucked to landfill sites which adds to the waste burden entering those sites.
27
Q

Where is the largest proportion of apple sauce and apple pie fillings used?

A
  • In bakeries and food service industries rather than in retail stores.
28
Q

What are apples used for to a lesser extent?

A

To a lesser extent, apples are used to produce dehydrated apple slices, fruit leather, apple-filled snack bars and as ingredients for some confectionary products and breakfast cereals.

29
Q

Give an overview of the apple industry in Canada.

A
30
Q

Describe Canadian food availability changes in 2020.

A
  • Fresh fruit and processed vegetable availability increased.
  • Chicken leads meat availability
  • Egg availability for consumption decreases despite higher egg production
  • Cheese and cream availability increases while total fluid milk availability decreases.
  • Availability of wheat flour breakfast food increases while rolled oats declines.
  • Maple sugar availability nearly halved.
  • Availability of juices and soft drinks continues decade-long decline.
  • Ale availability declines, while wine, ciders, and coolers increases.

MFS Orientation (13 decks)

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