Week1-Course1

Question 1

What is the purpose of food processing?

Answer 1

Extend the amount of time that food remains edible.

Question 2

Name 4 traditional methods of preserving food.

Answer 2

1-Salting
2-Smoking
3-Fermentation
4-Drying

Question 3

T or F : the food consumed in ancient times was more wholesome because it was eaten fresh

Answer 3

False, because there was a heavy reliance on staple food like potatoes, rice…

Question 4

T or F : Today, on a worldwide basis, staple foods account for ~90% of dietary intake

Answer 4

T

Question 5

Who invented canning? In what year

Answer 5

Nicolas Appert in 1810

Question 6

What big invention was made in 1859?

Answer 6

Invention of ammonia compression permitting year round freezing.

Question 7

What was the gas that replaced the ammonia compression and that was considered a safer alternative

Answer 7

chlorofluorocarbons (CFCs)

Question 8

In what year CFCs replaced the ammonia compression? What were its advantages compared to ammonia?

Answer 8

in 1920 and it Low toxicity, low reactivity, and low flammability

Question 9

Complete : _____ responsible for the recognition of bacteria as a cause of foodborne disease in ____

Answer 9

Louis Pasteur

1867

Question 10

Complete : in ____ Technology for quick freezing of foods developed by ____

Answer 10

1930

Clarence Birdseye

Question 11

Who is the father of the frozen food industry?

Answer 11

Clarence Birdseye

Question 12

What is the top priority of the food industry?

Answer 12

Food safety

Question 13

What are the roles of food scientists in food industries?

Answer 13

1- Product development
2- Management
3- Technical sales
4- Research and developement 
5- Quality control

Question 14

What does FAO stands for?

Answer 14

United Nations Food and Agriculture Organization

Question 15

What does WHO stands for?

Answer 15

World Health Organization

Question 16

What does CFIA stands for?

Answer 16

Canadian Food Inspection Agency

Question 17

What are the 4 pillars of food security?

Answer 17

1-Food availability
2-Food access
3- Food utilization
4-Food system stability

Question 18

What is food security?

Answer 18

Ensuring a stable nutritious food supply for a population.

Question 19

What is food availability?

Answer 19

Are sufficient quantities of food available on a consistent

basis

Question 20

What is food access?

Answer 20

Do all members of the population have access to appropriate foods for a nutritious diet?

Question 21

What is food utilization?

Answer 21

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?

Question 22

Name some food science professional societies

Answer 22

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

Question 23

Complete : The food/beverage processing industry is the ____ largest of all manufacturing industries in Canada

Answer 23

second

Question 24

Complete : Approximately ____ of the value of primary agriculture production in Canada is exported

Answer 24

half

Question 25

Complete : Canada is the world's ____ exporter, accounting for 3.5% of the total value of world agriculture and agri-food exports.

Answer 25

fifth-largest

Question 26

Complete : Canada is the world’s ___ largest importer of agricultural and agri-food products

Answer 26

sixth

Question 27

Complete : the exports of canada are either ____ commodities or as ____ commodities

Answer 27

primary | processed

Question 28

What is the IUFoST ?

Answer 28

internation union of food science and technology

Question 29

What is the CIFST ?

Answer 29

Canadian institute of food science and technology

Question 30

What is the IFT?

Answer 30

institute of food technologists

Question 31

What is the AOAC internation?

Answer 31

Association of official analytical chemists

Question 32

Who is responsible in the development of analytical methods for the nutritional labeling of food products?

Answer 32

AOAC

Question 33

What are the goals of the professional and industrial associations?

Answer 33

1-set strandards and advance interests of producers and processors 2-share information, techniques, technologies and lobby for their interest with the government.

Question 34

Complete : The food/beverage processing industry is the ____largest of all manufacturing industries in Canada and the _____ share of jobs in the manufacturing sector

Answer 34

second | largest

Question 35

Complete : With export sales of $43.6 billion, Canada is the _____ largest exporter

Answer 35

fifth

Question 36

Canada is the world's _____ largest importer

Answer 36

sixth

Question 37

T or F : A food science graduate is admissible to the professional order of dietitians of Quebec?

Answer 37

False

Question 38

T or F : Our ancestors had more nutritious food due to the absence of pollution.

Answer 38

False