Food Science and Nutrition

Question 1

What are enzymes?

Answer 1

1)An enzyme is a type of protein found within a cell

2)Enzymes speed up the tare of a chemical reaction to help support life

Question 2

What are the Enzyme’s tasks?

Answer 2

1)Building muscle

2)Destroying toxins

3)Breaking down food particles during digestions

Question 3

What are the three main types of digestive enzymes?

Answer 3

Proteases: Break down protein into small peptides and amino acids

Lipases: Break down fat into three fatty acids plus a glycerol

Amylases: Break down carbs like starch into simple sugars

Question 4

Amino acids in food additives

Answer 4

Food additives: chemical substances which are deliberately added to foods, in known and regulated quantities, for:

1)assisting in the processing of foods,

2)preservation of foods

3)improving the flavour and texture or appearance of foods

Question 5

Single cell protein- feed ingredient in aquaculture

Answer 5

1)Aquaculture is poised to help fulfill the increasing global demands for high-quality, protein-rich foods, and is thus the fastest growing animal protein industry.

2)Single cell protein (SCP) products, protein meals based on microbial or algal biomass, have the potential to fulfill the need for sourcing a sustainable, renewable protein ingredient.

3)SCP products can be prepared from different
microbial sources, including microalgae, yeast and other fungi, and bacteria. Each SCP source has its own unique advantages.

4)The goal of SCP production is to maximize cellular growth and co-product yields in economically viable approaches, and the feedstock has a tremendous influence on economics.

Question 6

Production of plant-based meat and cultivated meat (cell-based food)

Answer 6

1)Plant- and fungi-based meat (PBM) products encompass the flavor, texture, and/or nutritional aspects of meat but are different in composition; namely are made from non-animal-sourced materials\

2)Traditional meat includes relatively simple derivatives from soybeans (i.e., tofu, tempeh) or wheat. In contrast, novel PBMs are highly formulated, processed products that rely on protein isolates, colors, flavours, and processing aids to achieve a “meat-like” sensory appeal.

Question 7

Engineering microorganisms for nutrient production

Answer 7

1)Metabolic pathways relevant to the production of food additives have a significant influence on:
-choice of the microorganism used for production

-metabolic engineering strategies followed for establishing and improving production.

1)A broad range of different compounds ranging from small organic acids to more complex secondary metabolites or polymers such as oligopeptides can now be accessed by tailor- made microbial cell factories

2)The range of host organisms exploited for production of food additives:
-E. coli and S. cerevisiae and a broad spectrum of bacteria, fungi, and microalgae.

-Enable the use of alternative/synthetic pathways for production.

Question 8

Human Milk Oligosaccharides

Answer 8

1)Human milk is the perfect food for infants because it not only maintains an ideal balance of nutrients but also contains countless bioactive ingredients such as immunoglobulins, hormones, oligosaccharides and other components . One important component is human milk oligosaccharides (HMOs), which are multifunctional glycans, naturally present in human milk.

2)Human milk oligosaccharides (HMOs) are a very important and interesting constituent of human milk, the third most abundant solid component after lactose and lipids. They are a structurally and biologically diverse group of complex indigestible sugars.

3)About 15 structure of HMO have been identified in human milk. HMOs are made of five basic monosaccharides: glucose (Glc), galactose (Gal), N-ethylglucosamine (GlcNAc), fucose (Fuc) and sialic acid (SA).