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FN3342 - Advanced Food Science > Presentation Questions > Flashcards

Presentation Questions Flashcards

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1
Q

Two types of protein found in milk are __________ and __________

A

Casein; whey

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2
Q

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)

A

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

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3
Q

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

A

One amino acid

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4
Q

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

A

Proline

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5
Q

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

A

A1; A2

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6
Q

Protein alternatives are considered __________ products

A

Sustainable

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7
Q

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

A

Plants

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8
Q

Chickpea protein contains __________ essential amino acids

A

8

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9
Q

____________________ gives mushroom a meaty flavour

A

Sulfur-containing amino acids

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10
Q

The acceptance of __________ alternative protein was the lowest

A

Insects

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11
Q

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

A

SCOBY

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12
Q

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

A

2.5-4.2

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13
Q

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

A

Sugar

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14
Q

Kombucha contains __________ soluble vitamins

A

Water

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15
Q

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

A

Cloudy

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16
Q

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

A

Active; intelligent

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17
Q

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

A

pH

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18
Q

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

A

0.3

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19
Q

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

A

Films; coatings

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20
Q

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

A

dipping, spreading, spraying and wrapping

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21
Q

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

A

Asparagine

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22
Q

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

A

High

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23
Q

Acrylamide is a cumulative __________ in rodents and humans

A

Neurotoxicant

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24
Q

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

A

Carcinogen

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25
Q

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

A

fried

26
Q

The microbiome refers to the entire __________, microorganisms and genomes

A

Habitat

27
Q

Microbiome composition and __________ is important for gut health

A

Diversity

28
Q

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

A

Dysbiosis

29
Q

Not all ____________________ are considered prebiotics

A

Dietary fibers

30
Q

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

A

100

31
Q

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

A

Molds, Yeats and parasites

32
Q

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

A

40%

33
Q

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

A

0 and 100

34
Q

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

A

DNA replication, transcription and translation

35
Q

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

A

Millisecond; 20 minutes

36
Q

Antibiotics are used to treat __________ not viral infections

A

Bacterial infections

37
Q

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

A

Metabolize

38
Q

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

A

Safe

39
Q

Food poisoning from antibiotics bacteria can come from __________ waste

A

Animal

40
Q

__________ is one of the major contributors to antibiotic resistance

A

Livestock

41
Q

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

A

B12

42
Q

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

A

Slaughter-free

43
Q

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

A

Biopsy

44
Q

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

A

Organoleptic

45
Q

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

A

Polyunsaturated fatty acids

46
Q

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

A

Techniques; ecological habits; requirements

47
Q

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

A

Intensive fish farming; extensive fish farming

48
Q

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

A

Resistance gene

49
Q

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 __________

A

Sea lice; blood; flesh

50
Q

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

A

Recirculating aquaculture system (RAS)

51
Q

Aflaxtoxin is produced by the fungi __________ flavus and __________ parasiticus

A

Aspergillus; Aspergillus

52
Q

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

A

Cereals, dried fruit, nuts and spices

53
Q

Mycotoxins are toxic substances produced by __________ spores

A

Fungal

54
Q

Chronic health effects of mycotoxins may include __________ and __________

A

Hepatotoxicity; nephrotoxicity

55
Q

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

A

15 parts per billion

56
Q

Biofuel demand has had a significant and increasing impact on __________

A

Global food systems

57
Q

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

A

Microorganisms

58
Q

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

A

Carbon dioxide

59
Q

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

A

Nutrients and sediments

60
Q

Biofuels have lower __________ gas emissions than traditional fossil fuels

A

Greenhouse

FN3342 - Advanced Food Science (9 decks)

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