Exam #1

Question 1

Food Science is ___________

Food Technology is ___________

Answer 1

Theory

Application

Question 2

What is food science?

Answer 2

The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products

Question 3

What is food technology?

Answer 3

The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome foods

Question 4

What is food manufacturing?

Answer 4

mass production of food productions from raw animal and plant materials utilizing the principles of food technology

Question 5

How is nutrition different from food science?

Answer 5

nutrition deals with how food components affect people whereas food science deals with how manipulations affect the food components

Question 6

Natural foods:

Answer 6

Original food ingredients have been used and chemical or artificial additives have not been included

Question 7

Organic foods:

Answer 7

Legally defined as plant of animal food produced without using growth hormones, antibiotics, or petroleum-based or sewage-sludge-based fertilizers

Question 8

National Organic Program of 2002

Answer 8

Organic of 95% organic to be USDA organic qualified

Question 9

Organic Food Production Act of 1990

Answer 9

Made with 70% organic ingredients by weight

Question 10

Functional Food:

Answer 10

Food that may provide health-promoting qualities beyond just the nutrition it provides

Question 11

4 categories of functional foods

Answer 11

1: conventional foods
2: modified foods
3: medical foods
4: foods for special dietary use

Question 12

Nutraceutical:

Answer 12

Sometimes used to describe not only functional foods, but also supplements and medicinal herbs

Question 13

Phytochemicals:

Answer 13

Chemical compounds in plants that are important to promote healthful reactions in the body, but are not classified as nutrients required for life and growth

Question 14

Probiotic:

Answer 14

Bacterial culture because of its health-promoting capabilities AND viability in intestines

Question 15

Prebiotic:

Answer 15

CHO readily digestible by bacteria in the intestine but not by humans (yogurt is an example)

Question 16

Designer Foods:

Answer 16

Manufactured food that has been created to meet consumer demand for a food that may be effective in promoting health and avoiding or minimizing risk of certain physical problems

Question 17

Biotechnology:

Answer 17

Development of new products by making a genetic modification in a living organism

Question 18

Genetic engineering:

Answer 18

Biotechnology in which a genetic modification is achieved by removing, adding, or modifying genes

Question 19

GMO:

Answer 19

Plant of animal developed by genetic manipulation to alter nutrient levels or other characteristics

Question 20

Experimental Design:

Answer 20

The laying out of a detailed experimental plan in advance of doing the experiment: random selection and random assignment of participants

Question 21

Quasi-experimental Design:

Answer 21

A particular type of experiment or other study in which one has little or no control over the allocation of the treatment or other factors being studied: control group, multiple measures

Question 22

Non-experimental:

Answer 22

data collection and results. No experiment

Question 23

Objective Evaluation:

Answer 23

Use of mechanical devices to measure physical properties of a food

Question 24

Subjective Evaluation:

Answer 24

Sensory eval. Evaluate samples and provide feedback/guidance for improvement of the product (uses a scoring system)

Question 25

Rheology:

Answer 25

The study of the flow of matter and the deformations that result from flow

Question 26

Fahrenheit to Celsius

Answer 26

(F-32)*5/9 = celsius

Question 27

Celsius to Fahrenheit

Answer 27

(C*9/5) + 32 = F

Question 28

Boiling Point:

Answer 28

The temp at which vapor pressure just exceeds atmospheric pressure

Question 29

Heat of fusion/ heat solidification

Answer 29

heat released when a liquid is transformed into a solid (80 calories per gram of water)

Question 30

Heat of vaporization

Answer 30

Heat energy absorbed in the conversion of water into steam (540 calories per gram of water)