SAC prep3b Flashcards
1a) Describe the process that would be used to genetically modify wheat. (2 marks)
Scientists would identify and isolate a specific gene from the cells of a plant, animal or microbe and make a copy of it. The gene would express a desired characteristic, for example, being high yielding, insect-tolerant, herbicide – tolerant or drought-tolerant. The gene is then redesigned and spliced into the DNA of wheat. The trait is then expresses in the wheat that receives the gene and passed on to future generations.
1b) Outline two advantages for primary producers of genetically modified wheat (2 marks)
GM wheat that is designed to provide a higher yield may mean that a greater production per hectare of land is possible.
The GM wheat may be designed to be tolerant to drought, high salt soils, or to be resistant to extreme cold, enabling farmers to grow crops in soils that were previously infertile or unsuitable for farming.
1c) Describe the problems that would occur for an organic farmer if a crop of genetically modified wheat were to be placed near their property. (2 marks)
Genes from genetically modified organisms have the potential to move from their original point of release to affect other plants and animals. Therefore, with the GM wheat planted near the organic farm, there is little that can be done to stop them cross-pollinating and contaminating the organic crops.
2a) Describe the process of microencapsulation (2 marks)
Microencapsulation is the packaging of small particles of an active or functional ingredient in a minute capsule. This process is used to mask the flavour of ingredients or to extend their shelf life within a food product.
2b) Outline two benefits of micro encapsulation for the consumer (2 marks)
- Microencapsulation provides a longer lasting taste in products such as chewing gum due to the release of the core material in in a controlled manner. The flavour molecules in gum can be encapsulated to provide a longer lasting taste.
- Microencapsulation can be used to mask the flavour of the core material such as tuna oil, a great source of omega 3.
2c) Identify and describe the membrane technology used to produce reduced fat milk (2 marks)
Ultrafiltration is used to produce reduced-fat milks. It involves using a membrane to separate the large particles such as fat from the water, protein and lactose in milk. The larger fat molecules are collected and the water and smaller molecules pass through the membrane therefore reducing the amount of fat found in the resulting milk.
3a) Identify two purpose of packaging and explain their importance to consumers (4 marks)
- Packaging protects food products as they move along the supply chain to ensure the food reaches the consumer in good condition. For example providing protection during transportation for distribution and providing a safety guarantee (e.g. tamper evident packaging).
- Packaging can also assist in the preservation the food and reduce the rate of spoilage and decomposition. This allows consumers to receive food products with maintained sensory properties. E.g. Aseptic packaging and MAP
3b) Describe the system of aseptic packaging (2 marks)
The aseptic packaging system involves independently sterilizing both the food and the packaging, and then performing the filling and sealing operation in a sterile environment. Often a multi-layered material is used:
- 70% paper for strength and rigidity
- 24% plastic because plastics are inert, meaning it does not react with food
- 6% foil adds tensile strength to prevent tearing and acts as a barrier for oxygen and light
4a) How do these two map systems extend shelf life of food (4 marks)
(i) Active packaging
(ii) Barrier specific packaging
(i) Active packaging: Active packaging is a system in which the packaging material and/or the enclosed environment can control and/or react to changes occur to food on the shelf.
(ii) Barrier specific packaging: The barrier properties of the packaging material may admit some gases at different rates and exclude others. This means the atmosphere of the contents of the package changes as the fresh food respires and therefore the food can last longer.
4b) Explain why the volume of food and food packaging sent to landfill is an environmental concern (3 marks)
The cost of rubbish disposal is expensive - costly not only for the food manufactures but also on the environment. There is limited availability of land to use for the disposal of food waste and packaging and current practices are not sustainable for the future.
Additionally, organic material such as food waste breaks down and creates methane, a green house gas that is far more damaging to the environment than carbon dioxide.
4c) Outline 2 strategies to minimise the amount of solid food waste that is sent to landfill (6 lines, 2 marks)
- Many companies now use what would in the past have been considered the “waste stream” to produce new products for consumers. E.g. making fruit paste out of the grape skin and seed waste produced as a result of wine production process.
- Another strategy is to use the waste from vegetable processing, baking bread and dairy processing as stock food, providing nutrients to the dairy, cattle and pig production industries
4d) Discuss 2 strategies that food manufacturers or consumers could undertake to minimise the impact of food packaging on the environment (6 lines, 2 marks)
- Making plastic packaging greener – using bioplastics made of cornstarch or wheat starch ensures the plastic is made of completely renewable and sustainable resources and is biodegradablein the home compost bin.
- Minimizing packaging waste – food manufacturers and consumers alike must adopt strategies to reduce (e.g. select products that have less packaging), refuse (e.g. use green bags), reuse (e.g. reuse shopping bags) and/or recycle (sort rubbish into appropriate bins) packaging material.
5a) explain the difference between a target market and a niche market (6 lines, 2 marks)
The target market is a large group of consumers who share common needs or characteristics and which a company determines to be a focal point of a marketing strategy whereas a niche market is a small portion of the target market who need or want a more specific product or service. E.g. a target market could be teenagers who demand affordable snacks but within that market is the niche market of those with gluten intolerance who have a demand for gluten free snacks.
5b) Explain why food manufacturers may undertake a SWOT analysis when planning a marketing campaign for a new product?
A SWOT analysis is a framework that can be used to identify and analyse the strengths, weaknesses, opportunities and threats involved in the development of a product or an aspect of the business. This helps a company to focus their activities on areas where they are strong and where the greatest opportunities lie.
5c) Identify and describe pester power (3 marks)
‘Pester power’ is strategy that food manufacturers use to sell their products. Many children watch a lot of TV and therefore advertisements for foods with little nutritional value (such as confectionary) are repeated frequently during times children are usually watching. This repetitive showing constantly reminds children about the food and encourages them to ‘pester’ their parents to purchase it for them. Supermarkets also encourage pester power by placing these foods low enough for children to serve themselves and providing small trolleys for children to place items that they desire inside.
