Week1-Course1 Flashcards
What is the purpose of food processing?
Extend the amount of time that food remains edible.
Name 4 traditional methods of preserving food.
1-Salting
2-Smoking
3-Fermentation
4-Drying
T or F : the food consumed in ancient times was more wholesome because it was eaten fresh
False, because there was a heavy reliance on staple food like potatoes, rice…
T or F : Today, on a worldwide basis, staple foods account for ~90% of dietary intake
T
Who invented canning? In what year
Nicolas Appert in 1810
What big invention was made in 1859?
Invention of ammonia compression permitting year round freezing.
What was the gas that replaced the ammonia compression and that was considered a safer alternative
chlorofluorocarbons (CFCs)
In what year CFCs replaced the ammonia compression? What were its advantages compared to ammonia?
in 1920 and it Low toxicity, low reactivity, and low flammability
Complete : _____ responsible for the recognition of bacteria as a cause of foodborne disease in ____
Louis Pasteur
1867
Complete : in ____ Technology for quick freezing of foods developed by ____
1930
Clarence Birdseye
Who is the father of the frozen food industry?
Clarence Birdseye
What is the top priority of the food industry?
Food safety
What are the roles of food scientists in food industries?
1- Product development 2- Management 3- Technical sales 4- Research and developement 5- Quality control
What does FAO stands for?
United Nations Food and Agriculture Organization
What does WHO stands for?
World Health Organization
What does CFIA stands for?
Canadian Food Inspection Agency
What are the 4 pillars of food security?
1-Food availability
2-Food access
3- Food utilization
4-Food system stability
What is food security?
Ensuring a stable nutritious food supply for a population.
What is food availability?
Are sufficient quantities of food available on a consistent
basis
What is food access?
Do all members of the population have access to appropriate foods for a nutritious diet?
What is food utilization?
Do all members of the population have access to clean water, adequate sanitation, and knowledge about basic nutritional requirements for an active and healthy life?
Name some food science professional societies
1-Institute of Food Technologists (IFT)
2-Canadian Institute of Food Science and Technology (CIFST)
3-International Union of Food Science and Technology (IUFoST)
4- American Oil Chemists’ Society
5-American Association of Cereal Chemists
Complete : The food/beverage processing industry is the ____ largest of all manufacturing industries in Canada
second
Complete : Approximately ____ of the value of primary agriculture production in Canada is exported
half
Complete : Canada is the world’s ____ exporter, accounting for 3.5% of the total value of world agriculture and agri-food exports.
fifth-largest
Complete : Canada is the world’s ___ largest importer of agricultural and agri-food products
sixth
Complete : the exports of canada are either ____ commodities or as ____ commodities
primary
processed
What is the IUFoST ?
internation union of food science and technology
What is the CIFST ?
Canadian institute of food science and technology
What is the IFT?
institute of food technologists
What is the AOAC internation?
Association of official analytical chemists
Who is responsible in the development of analytical methods for the nutritional labeling of food products?
AOAC
What are the goals of the professional and industrial associations?
1-set strandards and advance interests of producers and processors
2-share information, techniques, technologies and lobby for their interest with the government.
Complete : The food/beverage processing industry is the ____largest of all manufacturing industries in Canada and the _____ share of jobs in the manufacturing sector
second
largest
Complete : With export sales of $43.6 billion, Canada is the _____ largest exporter
fifth
Canada is the world’s _____ largest importer
sixth
T or F : A food science graduate is admissible to the professional order of dietitians of Quebec?
False
T or F : Our ancestors had more nutritious food due to the absence of pollution.
False
