Unit 1 Flashcards
food science
the coherent and systematic body of knowledge and understand of the nature and composition of food materials and their behaviours under various conditions to which they may be subject
Historically the primary concern is to ___. The methods included: ___, ___, ___, ___
preserve
smoking/fermenting/drying/salting
Historically farming was very ___ because everything needed to be eaten fresh, it was also not as ___ as our diet today because of the climate and lack of preservation
time consuming
nutritious
staple foods
- account for 90% of the worldwide diet
- suitable for longterm storage without decay
Nicholas Appert
invented canning in 1810, didn’t know the reason why it worked
the can opener was invented in ___, before that ___ were used instead of tins
1855/glass jars
what was invented in 1859? what did this facilitate?
ammonia compression
it facilitated industrial ice production
what happened in 1920?
CFCs were used as a safer alternative to allow household refrigeration
what is Louis Pasteur invent and when?
pasteurization (thermal processing; explained canning) in 1867
what did Clarence Birdseye invent?
a technique for quick freezing foods (1930)
food ___ is a top priority in the food industry
safety
consumers usually don’t understand their personal role in ___ or the work that goes into it which can lead to ___
food safety
consequences
what are the roles of food scientists?
quality control, product development, management, technical sales, R&D, government work, NGO work
what is food security?
ensures a stable, nutritious food supply for a population
what are the four pillars of food security?
- availability: are sufficient quantities consistently available
- access: do all members of the populations have access to a nutritious diet?
- utilization: do all members of the population have access to clean water, sanitization, and knowledge of basic nutritional requirements for an active, healthy life
- system stability: encompasses sustainability issues
Canada is the ___ largest exporter and the ___ largest importer of agri-food products
5th/6th
what sector are most of the food industry jobs in Canada?
manufacturing
small/medium farms in Quebec are ___ in numbers than larger ones but employ ___ people, they also count for ___ of the food we eat
greater
less
less
small/medium empty less than ___ people each usually
50
What are the main products from Quebec?
milk, dairy, meat, baked goods/confectionary, fruits/veg, juices, soft drinks, animal food, beer/spirits/wine
___ are common (ex. Agropur); many farms and producers work together to standardize practices and prices
cooperatives
what is food freedom day?
the day the average Canadian has earned enough money to pay for their food for the year
in Canada and the US food spending account for ___% of household expenditure
10
what are some of the reasons for the variance in food costs around the world?
- advanced agricultural practices; increased production efficiency and extensive mechanization
- advances food preservation and processing technology
- efficient distribution networks in the developed world
what are the downsides of agricultural product efficiency?
- monocultural practices: farming only one crop in a given area leading to soil depletion and increased pests
- extensive use of pesticides and fertilizers
- environmental issues
in the developing world what percentile of crops is lost due to improper storage/preservation?
50
what are the four sectors of the food industry? briefly describe them and what a food scientist’s role could be
- production: involves selection, cultivation, harvest, fishing, bulk pre-processing and storage
- food scientists can work in slaughter, storage, or refrigeration - processing: converting raw materials into consumable or preserved foods
- main sector for food scientists (ex. quality control) - distribution: wholesale, retail, and food service operations
- marketing: multi-level process requiring food science knowledge and creativity
allied industries
support industries for the food industry, ex. packaging, specialty ingredients, functional ingredients, equipment manufacturers
companies must ___ and ___ to not be left behind, demographic changes have a great effect on the food industry
adapt/change
key demographics that affect the food industry:
ageing population, more working women, higher ethnic diversity, disposable income changes, higher education levels, more nutritional/medical awareness, smaller household sizes
companies should also be aware of what other factors?
perceived nutritional information, conflicts in supply areas, energy costs, efficiency, regulations, environmental concerns, technological innovations
what is the fail rate for new products?
95%
scientific method
ask questions, define the problem, research, state a hypothesis, design the experiment, conduct the experiment, evaluate the results, report them
meta-analysis:
gives overall conclusions to multiple studies done on the same issue
sensory evaluation
analysis of taste, smell, sound, feel, and appearance of foods
physical factors that influence sensory evaluation:
body chemistry, number of taste bud, age, gender
psychological factors that affect sensory evaluations:
taste bias, label terms, brand, advertising, peers, setting
what is taste bias?
like or dislike of something based on a previous experience
cultural factors that influence sensory evaluations:
beliefs and behaviours
people tend to eat what is ___ and ___
economical/available
what are the sensory characteristics of food?
appearance, flavour, texture
appearance
size, shape, condition, and colour all affect perception, can be measured on a colorimeter, in a test coloured lights can be used to prevent colour influencing taste test
texture
how it feels to the fingers, tongue, teeth, and palate
chewiness
ability to slide without breaking
graininess
particle size
brittleness
ease to break
firmness
resistance to pressure
consistency
which or thinness
flavour
combined effect of taste and aroma, salty, sweet, umami, bitter, sour, can be affected by temperature of the food
astringency
used to measure bitter or sour tastes
aroma
when volatile compounds from food come into contact with the olfactory bulb
influencing factors for a taste test panel
other testers (should be done alone), environmental factors (like smells, lights, lingering flavours, temperature, etc.), psychological biases
