Exam 1

Question 1

Food science vs. nutrition

Answer 1

Nutrition deals with the effects of foods in person. How the body uses foods after we eat them to promote and maintain our health.
Food science deals with changes in food during processing, manufacture, and storage. All quality and safety aspects of foods before a person consumes them

Question 2

Development of the food industry

Answer 2

Related to changes in Europe during the 1700s while the study of Food Science at universities originated during the early 20th century

Question 3

Experimental methods

Answer 3

A sequence of steps that scientists apply when solving problems, including a hypothesis, experiments, data analysis and interpretation.

Question 4

5 research focus areas

Answer 4

Food chemistry/ biochemistry 
Food engineering/ processing
Food microbiology 
Nutrition 
Sensory evaluation

Question 5

Critical human need

Answer 5

Health➡️ food

Question 6

Importance of technology

Answer 6

Raw food ➡️ variety and availability of food products

Question 7

Non-food processing aids (additives)

Answer 7

Color stabilizers, anti-staling agents, emulsifiers, fat replacers, preservatives, sweeteners

Question 8

Food technology

Answer 8

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

Question 9

Food manufacturing

Answer 9

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

Question 10

Canning of foods

Answer 10

Cooked food preserved if covered with fat➡️ no air contact (1700s). Fruit in glass bottles (1700s).

Question 11

Nicolas Appert

Answer 11

(1752) combined both concepts food in glass bottles + heat

Question 12

Brian Donkin

Answer 12

Replaced glass bottle with a tin can. First canning factory in 1812.

Question 13

James Harrison

Answer 13

Mid 1800s. Development of ice factory and refrigerator.

Question 14

Adulteration

Answer 14

1800s some extended profits by adding cheap bulk. Ex: tea with recycled tea leaves

Question 15

Beneficial microbes

Answer 15

Fermentation, processing, and preservation

Question 16

Sensory evaluation

Answer 16

How products are perceived through the human senses

Question 17

Nutrients listed in the food composition tables

Answer 17

Includes proteins, fat, carbohydrates, dietary fiber, cholesterol, and specific vitamins and minerals.

Question 18

Three layers of a cereal grain kernel

Answer 18

Fibrous outer bran layer, starchy endosperm, and nutritious germ.

Question 19

Leavening

Answer 19

Responsible for the expansion in volume of oven baked products due to gas production

Question 20

Fruit and vegetables quality in based not only on qualitative external characteristics but

Answer 20

Also on quantitative characteristics such as moisture, viscosity, color and pH.

Question 21

Meat tissue contains

Answer 21

Collagen

Question 22

Collagen

Answer 22

A tough fibrous protein that can be softened by application of moist heat.

Question 23

Emulsion

Answer 23

A two-phase system where one phase is dispersed in the other

Question 24

Meat products are an example of

Answer 24

Comminuted emulsion

Question 25

Trimethylamine (TMA)

Answer 25

Responsible for "fishy" odor on fish not properly stored.

Question 26

Egg yolk provides

Answer 26

Protein, fat, cholesterol, and Ca.

Question 27

Egg white provides

Answer 27

Proteins, and K

Question 28

Pasteurization destroys

Answer 28

Pathogens but some spoilage microbes survive and therefore pasteurized products require refrigeration.

Question 29

Sterilization destroys

Answer 29

All microbes and therefore products are shelf-stable (no refrigeration) until open

Question 30

Homogenization

Answer 30

Physical breakdown of larger fat globules into smaller ones and therefore the emulsion system becomes more stable

Question 31

Ice cream is a complex

Answer 31

Colloidal system with characteristics of both an emulsion and foam

Question 32

In cheese making the protein casein is responsible for

Answer 32

Curd formation due to decreased solubility of casein at pI

Question 33

Candies are

Answer 33

Non- and crystalline each requiring different processing to achieve crystal formation or not

Question 34

Food composition

Answer 34

The substances or components found in a beverage or food

Question 35

Food composition tables show

Answer 35

Uniformity and diversity

Question 36

Key nutrients

Answer 36

Proteins, lipids, carbohydrates, water, vitamins, minerals, and phytochemicals

Question 37

Raw foods are

Answer 37

Composed of naturally occurring substances

Question 38

Processed foods often contain

Answer 38

Specific functional additives

Question 39

National Nutrient Data Bank (NDB)

Answer 39

One of the most complete food composition systems

Question 40

Beverage

Answer 40

``` Drinkable liquid, consumed for a variety of reasons. Thirst quenching Stimulant effect Alcoholic content Health value and Enjoyment ```

Question 41

Nutrients

Answer 41

Are substances used for growth, maintenance, and repair of tissue

Question 42

Nutrient dense

Answer 42

Food is one that supplies a variety of proteins, complex carbohydrates, vitamins, and minerals without excess of fat and calories

Question 43

Beverages nutrients

Answer 43

They do not provide fiber More vitamin C, potassium, and even proteins provided by OJ than sports drinks Club soda would be the dieters choice Instant coffee provides more than twice the caffeine as iced tea

Question 44

The scope of food and technology

Answer 44

Includes the application of biology, chemistry, engineering, microbiology, and physics to the study of food