Presentation Questions

Question 1

Two types of protein found in milk are __________ and __________

Answer 1

Casein; whey

Question 2

During digestion, depending on the amino acid at position 67 (histidine in A1 and proline in A2 beta-casein) there will be a release of a specific amino acid called __________ or __________ (abbreviation accepted)

Answer 2

Beta-casomorphin-7 (BCM-7); beta-casomorphin-9 (BCM-9)

Question 3

A1 and A2 beta-casein variants are identical except for __________ at position 67

Answer 3

One amino acid

Question 4

Human milk and A2 milk beta-casein both have __________ in position 67

Answer 4

Proline

Question 5

There are 13 genetic variants of beta-casein in cow’s milk. The most prevalent ones are _____ and _____ beta-casein

Answer 5

A1; A2

Question 6

Protein alternatives are considered __________ products

Answer 6

Sustainable

Question 7

Alternative protein is protein-rich ingredients sourced from insects, fungi, __________ or through tissue culture

Answer 7

Plants

Question 8

Chickpea protein contains __________ essential amino acids

Answer 8

8

Question 9

____________________ gives mushroom a meaty flavour

Answer 9

Sulfur-containing amino acids

Question 10

The acceptance of __________ alternative protein was the lowest

Answer 10

Insects

Question 11

Kombucha has a biofilm called __________ that contains culture of bacteria and yeast

Answer 11

SCOBY

Question 12

The recommended pH for the fermentation of kombucha is between __________ to prevent the overproduction of acetic acid

Answer 12

2.5-4.2

Question 13

__________ acts as an energy source for yeast in order for the fermentation to commence, creating a by-product of ethanol and CO2

Answer 13

Sugar

Question 14

Kombucha contains __________ soluble vitamins

Answer 14

Water

Question 15

Kombucha has a __________ appearance as a result of SCOBY being present in the beverage

Answer 15

Cloudy

Question 16

Smart packaging involves both __________ and __________ technology to detect quality changes and prevent food spoilage

Answer 16

Active; intelligent

Question 17

Sensors in smart packaging can detect changes in levels of gases, __________, and temperature

Answer 17

pH

Question 18

An edible coating is any material with a thickness of less than _____ mm

Answer 18

0.3

Question 19

Two types of edible food packaging are edible __________ and edible __________

Answer 19

Films; coatings

Question 20

The 4 techniques used to coat food are __________, __________, __________ and __________

Answer 20

dipping, spreading, spraying and wrapping

Question 21

Reducing sugars and the amino acid __________ undergo a Maillard browning reaction which forms acrylamide

Answer 21

Asparagine

Question 22

Acrylamide forms naturally in some foods during processing or cooking at __________ temperatures

Answer 22

High

Question 23

Acrylamide is a cumulative __________ in rodents and humans

Answer 23

Neurotoxicant

Question 24

According to the International Agency for Research on Caner, acrylamide is classified as a “probable human __________”

Answer 24

Carcinogen

Question 25

To mitigate acrylamide exposure, Health Canada advises to limit __________ or deep-fried foods and snacks

Answer 25

fried

Question 26

The microbiome refers to the entire __________, microorganisms and genomes

Answer 26

Habitat

Question 27

Microbiome composition and __________ is important for gut health

Answer 27

Diversity

Question 28

A __________ of the gut microbiome can lead to the development of diseases

Answer 28

Dysbiosis

Question 29

Not all ____________________ are considered prebiotics

Answer 29

Dietary fibers

Question 30

Health Canada recommends taking at least __________ million colony-forming units per day to benefit from probiotics

Answer 30

100

Question 31

The microbes that are most sensitive to pressures are __________, __________ and __________

Answer 31

Molds, Yeats and parasites

Question 32

Foods going through this processing contain a minimum moisture content of __________

Answer 32

40%

Question 33

The temperature during HPP can be set between _____ and _____ degrees C

Answer 33

0 and 100

Question 34

Microorganisms lose the ability to continue cellular functions like __________, __________ and __________

Answer 34

DNA replication, transcription and translation

Question 35

The exposure times at selected pressures can range from a __________ to more than _____ minutes

Answer 35

Millisecond; 20 minutes

Question 36

Antibiotics are used to treat __________ not viral infections

Answer 36

Bacterial infections

Question 37

Livestock use antibiotics to treat illness but to minimize the risk to humans they must wait for the drug to __________ and be excreted

Answer 37

Metabolize

Question 38

All foods that at one point were treated with antibiotics are __________ to consume

Answer 38

Safe

Question 39

Food poisoning from antibiotics bacteria can come from __________ waste

Answer 39

Animal

Question 40

__________ is one of the major contributors to antibiotic resistance

Answer 40

Livestock

Question 41

Plant based meat and meat replacers contain less vitamin _____ compared to conventional meat

Answer 41

B12

Question 42

The name "clean meat" or "lab-grown meat" can suggest that this method of meat production is __________

Answer 42

Slaughter-free

Question 43

Artificial meat is made by taking a __________ from a live animal, which frees the stem cells giving them the ability to proliferate and convert themselves into different types of cells

Answer 43

Biopsy

Question 44

Meat replacers and artificial meat place a large emphasis on __________ properties to mimic conventional meat

Answer 44

Organoleptic

Question 45

The nutritional content of cultured meat can be controlled by altering the ratio of saturated fatty acids and ____________________

Answer 45

Polyunsaturated fatty acids

Question 46

Aquaculture refers to the use of __________ to raise aquatic plants and animals by humans according to the ____________________ of the farmed objects and the __________ of the water environmental conditions

Answer 46

Techniques; ecological habits; requirements

Question 47

There are two main fish farming systems, which are __________ and __________

Answer 47

Intensive fish farming; extensive fish farming

Question 48

Once people consume fish with antibiotic overuse, ____________________ will be transmitted to humans and cause some diseases cannot be treated by the current antibiotic

Answer 48

Resistance gene

Question 49

The wild salmon population that passes through the fish farm are easily exposed to __________, which is a parasite that lives on the bodies of salmon and feeds on their __________ and __________

Answer 49

Sea lice; blood; flesh

Question 50

Indoor factory fish farming has a high-quality recirculation system, which is called ____________________

Answer 50

Recirculating aquaculture system (RAS)

Question 51

Aflaxtoxin is produced by the fungi __________ flavus and __________ parasiticus

Answer 51

Aspergillus; Aspergillus

Question 52

The food categories most commonly intoxicated with aflatoxin include __________, __________, __________, and __________

Answer 52

Cereals, dried fruit, nuts and spices

Question 53

Mycotoxins are toxic substances produced by __________ spores

Answer 53

Fungal

Question 54

Chronic health effects of mycotoxins may include __________ and __________

Answer 54

Hepatotoxicity; nephrotoxicity

Question 55

According to Health Canada, the maximum level of aflatoxin allowed in nut and nut products is ____________________

Answer 55

15 parts per billion

Question 56

Biofuel demand has had a significant and increasing impact on __________

Answer 56

Global food systems

Question 57

Fuel can be made from food-related sources substances in many ways, including through the help of __________

Answer 57

Microorganisms

Question 58

Biofuels are produced by the growth of plants that absorb __________ from the atmosphere

Answer 58

Carbon dioxide

Question 59

The production of biofuel feedstocks, could increase water pollution from __________ and __________

Answer 59

Nutrients and sediments

Question 60

Biofuels have lower __________ gas emissions than traditional fossil fuels

Answer 60

Greenhouse