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FDSC 200 > Unit 1 > Flashcards

Unit 1 Flashcards

1
Q

food science

A

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

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2
Q

Historically the primary concern is to ___. The methods included: ___, ___, ___, ___

A

preserve

smoking/fermenting/drying/salting

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3
Q

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

A

time consuming

nutritious

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4
Q

staple foods

A
  • account for 90% of the worldwide diet

- suitable for longterm storage without decay

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5
Q

Nicholas Appert

A

invented canning in 1810, didn’t know the reason why it worked

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6
Q

the can opener was invented in ___, before that ___ were used instead of tins

A

1855/glass jars

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7
Q

what was invented in 1859? what did this facilitate?

A

ammonia compression

it facilitated industrial ice production

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8
Q

what happened in 1920?

A

CFCs were used as a safer alternative to allow household refrigeration

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9
Q

what is Louis Pasteur invent and when?

A

pasteurization (thermal processing; explained canning) in 1867

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10
Q

what did Clarence Birdseye invent?

A

a technique for quick freezing foods (1930)

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11
Q

food ___ is a top priority in the food industry

A

safety

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12
Q

consumers usually don’t understand their personal role in ___ or the work that goes into it which can lead to ___

A

food safety

consequences

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13
Q

what are the roles of food scientists?

A

quality control, product development, management, technical sales, R&D, government work, NGO work

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14
Q

what is food security?

A

ensures a stable, nutritious food supply for a population

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15
Q

what are the four pillars of food security?

A
  1. availability: are sufficient quantities consistently available
  2. access: do all members of the populations have access to a nutritious diet?
  3. utilization: do all members of the population have access to clean water, sanitization, and knowledge of basic nutritional requirements for an active, healthy life
  4. system stability: encompasses sustainability issues
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16
Q

Canada is the ___ largest exporter and the ___ largest importer of agri-food products

A

5th/6th

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17
Q

what sector are most of the food industry jobs in Canada?

A

manufacturing

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18
Q

small/medium farms in Quebec are ___ in numbers than larger ones but employ ___ people, they also count for ___ of the food we eat

A

greater
less
less

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19
Q

small/medium empty less than ___ people each usually

A

50

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20
Q

What are the main products from Quebec?

A

milk, dairy, meat, baked goods/confectionary, fruits/veg, juices, soft drinks, animal food, beer/spirits/wine

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21
Q

___ are common (ex. Agropur); many farms and producers work together to standardize practices and prices

A

cooperatives

22
Q

what is food freedom day?

A

the day the average Canadian has earned enough money to pay for their food for the year

23
Q

in Canada and the US food spending account for ___% of household expenditure

A

10

24
Q

what are some of the reasons for the variance in food costs around the world?

A
  • advanced agricultural practices; increased production efficiency and extensive mechanization
  • advances food preservation and processing technology
  • efficient distribution networks in the developed world
25
Q

what are the downsides of agricultural product efficiency?

A
  • 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
26
Q

in the developing world what percentile of crops is lost due to improper storage/preservation?

A

50

27
Q

what are the four sectors of the food industry? briefly describe them and what a food scientist’s role could be

A
  1. production: involves selection, cultivation, harvest, fishing, bulk pre-processing and storage
    - food scientists can work in slaughter, storage, or refrigeration
  2. processing: converting raw materials into consumable or preserved foods
    - main sector for food scientists (ex. quality control)
  3. distribution: wholesale, retail, and food service operations
  4. marketing: multi-level process requiring food science knowledge and creativity
28
Q

allied industries

A

support industries for the food industry, ex. packaging, specialty ingredients, functional ingredients, equipment manufacturers

29
Q

companies must ___ and ___ to not be left behind, demographic changes have a great effect on the food industry

A

adapt/change

30
Q

key demographics that affect the food industry:

A

ageing population, more working women, higher ethnic diversity, disposable income changes, higher education levels, more nutritional/medical awareness, smaller household sizes

31
Q

companies should also be aware of what other factors?

A

perceived nutritional information, conflicts in supply areas, energy costs, efficiency, regulations, environmental concerns, technological innovations

32
Q

what is the fail rate for new products?

A

95%

33
Q

scientific method

A

ask questions, define the problem, research, state a hypothesis, design the experiment, conduct the experiment, evaluate the results, report them

34
Q

meta-analysis:

A

gives overall conclusions to multiple studies done on the same issue

35
Q

sensory evaluation

A

analysis of taste, smell, sound, feel, and appearance of foods

36
Q

physical factors that influence sensory evaluation:

A

body chemistry, number of taste bud, age, gender

37
Q

psychological factors that affect sensory evaluations:

A

taste bias, label terms, brand, advertising, peers, setting

38
Q

what is taste bias?

A

like or dislike of something based on a previous experience

39
Q

cultural factors that influence sensory evaluations:

A

beliefs and behaviours

40
Q

people tend to eat what is ___ and ___

A

economical/available

41
Q

what are the sensory characteristics of food?

A

appearance, flavour, texture

42
Q

appearance

A

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

43
Q

texture

A

how it feels to the fingers, tongue, teeth, and palate

44
Q

chewiness

A

ability to slide without breaking

45
Q

graininess

A

particle size

46
Q

brittleness

A

ease to break

47
Q

firmness

A

resistance to pressure

48
Q

consistency

A

which or thinness

49
Q

flavour

A

combined effect of taste and aroma, salty, sweet, umami, bitter, sour, can be affected by temperature of the food

50
Q

astringency

A

used to measure bitter or sour tastes

51
Q

aroma

A

when volatile compounds from food come into contact with the olfactory bulb

52
Q

influencing factors for a taste test panel

A

other testers (should be done alone), environmental factors (like smells, lights, lingering flavours, temperature, etc.), psychological biases

FDSC 200 (11 decks)

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