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FDSC200 > Week2-Course1 > Flashcards

Week2-Course1 Flashcards

1
Q

True or false : Most employment in quebec in food science is concentrated in the Montreal

A

True : 65% of jobs are in the metropolitan area

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2
Q

T or F : In Quebec, larger companies provide 43.5% of all jobs in the food processing sector.

A

T

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3
Q

T or F : In Quebec most food processing companies are larger companies

A

Most food processing companies are small and medium-sized businesses

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4
Q

What is the largest dairy cooperative in Canada?

A

Agropur

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5
Q

Complete : In Canada and the U.S., spending on food and non-alcoholic beverages consumed at home accounts for ___% of personal household expenditures.

A

10

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6
Q

What is food freedom day?

A

is in the 1st week of February: by this date, the average Canadian has earned enough money to pay for his or her food for the entire year.

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7
Q

What are the major contributing factors in food cost? (3)

A
  1. Advance agricultural practices
  2. Advanced food preservation and processing technologies
  3. Very efficient distribution networks
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8
Q

in 1940 one farmer was capable of feeding ____ Now in 2006, 1 farmer can feed ____

A

12

200

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9
Q

In the 60’s personal household expenditures spent ____ of their average income on food

A

20%

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10
Q

What are the downsides of increased production efficiency

A

Environmental issues (either due to extensive use of pesticides or extensive use of fertilizers)

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11
Q

In the developing world, post-production losses of agricultural products are often >50% due to (3) :

A
  1. Pests
  2. No refrigeration
  3. no preservation technology
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12
Q

What are the 4 sectors of food industry

A

1-production
2-processing
3-distribution
4-marketing

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13
Q

Witch food industry sector produce the most job related to food science

A

Processing sector

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14
Q

Witch food industry sector relates to this sentence : Involves variety selection, cultivation, harvest and some bulk
pre-processing and storage

A

Production

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15
Q

Witch food industry sector relates to this sentence : converts raw materials (usually a basic commodity) into consumable or preserved food products

A

Processing sector

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16
Q

Give an example of a raw commodity that can be processed into multiple products

A

Milk

17
Q

Witch food industry sector relates to this sentence : consists of wholesale, retail and food service operations

A

Distributor

18
Q

In 2012, the online food market in both the U.S. and Europe was less than ____ of total food sales.

A

0.3%

19
Q

T of F : Food retail is a low-profit/item business

A

T

20
Q

Give three type of allied industry

A

1- packaging industry
2-Specialty chemicals/functional ingredients
3-Equipment manufacturers

21
Q

Give some key demographic changes affecting the food industry in recent decades

A 
1-Aging population
2-More women in work force
3-More ethnic diversity
4-Changes in disposable income 
5-Higher levels of education
6-More nutritional/medical awareness 
7-Smaller household size
22
Q

Complete the following : new products fail ___ of the time.

A

~95%

23
Q

Complete the following : ____ is essential to remaining competitive and maintaining or expanding market share.

A

product development

24
Q

Industries that produce packaging materials and manufacturing equipment for the food industry are referred to as ___

A

allied industries

25
Q

Food product development is more scientific or more artistic ?

A

A science

26
Q

Complete : ____ is the analysis of the taste, smell, sound, feel, and appearance of food

A

Sensory evaluation

27
Q

Name 4 factors that influences the food likes and dislikes

A
  1. Physical
  2. Psychological
  3. Cultural
  4. Environmental
28
Q

What is a taste bias ?

A

It is a like or dislike that is linked to past positive or negative experiences

29
Q

Name 3 sensory characteristic of food products

A

Flavor
Appearance
Texture

30
Q

Complete : flavor is the combined effect of ___ and ___

A

taste

aroma

31
Q

What is chewiness

A

the ability to slide without breaking

32
Q

What is graininess

A

the size of the particles

33
Q

What is brittleness

A

how easily a food breaks apart

34
Q

What is firmness

A

food’s resistance to pressure

35
Q

What is consistency

A

the thinness or thickness

36
Q

What are the two steps of sensory evaluation?

A

Taste test panel by trained panelist and after made by consumers

37
Q

Name 3 factors that you need to control during the sensory evaluation

A
  1. Influence from other teters
  2. Environmental factors
  3. Psychological biases
38
Q

T or F : Food scientists evaluate the human factors affecting consumer food
choices

A

True, it is called sensory evaluation of food

FDSC200 (23 decks)

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