Lecture 1: Food Analysis Flashcards
In term of food analyses who is doing it, why is it being done and what is being analyzed?
WHO: the food industry, government agincies, universities etc.
- WHY: to develop new products, quality control, regulations, food safety
- WHAT: chemical composition, microbial content, physical properties, sensory properties
- What are the new label regulations
- Calories are larger and in bold, serving size stands out more, daily value updated and gives a footnote about if your high or low on daily value, mg are shown and more minerals are shown based on public health concern
How does the food industry manage the quality of the product?
this is managed through all steps of manufacturing from the raw ingredients there are certificate of analysis, specifications and in house testing. During procesing there are controled samples and finaly in the final product there are tests for consisent quality, nutrtion labeling and making sure all legal requirments are met
What are the 5 types of samples in quality assurance?
- raw materials
- process control samples
- finished products
- competitors samples
- complaint sample
Identify six specific reasons you might need to determine certain chemical characteristcs of a food product as part of a quality management program
- Food Saftey
- Nutrtional labeling
- standards (like rich in vitamin D)
- grading and food inspection
- authenticity
- quality control
What are the steps of analysis?
Select and prepare samples(done by representative/laboratory information managment system)—→Preform the assay (on the type of food or characteristic to be analyzed)—> calculate and interpret results (make desicions based on calculations and statistical principles)
What are the considerations when selecting a food analyses?
- objective of assay
- characteristics of methods
- validility of methods
- consideration of food composition
What are the differences between primary and secondary methods?
Primary: are the offical, reference method that take more time but are more accurate and used for food labeling
Secondary: are the rapid methods done on the floor in a processing facility, and where calibrated off the primary method,
What do commerical, private and government labs using to ensure validlity of the method?
use the international organizatrion for standardization to ensure validality and accuracy of results
Define the following characristics of the methods: precision,
DONE BY THE SAME SCIENTIST AND EQUIPMENT AND APPROACH to measure how well an answer can be reproduced
Define the following characristics of the methods:Reproducibility
DONE IN DIFFERENT LABS WITH DIFFERENT EQUIPMENT AND DIFFERENT PEOPLE using the same experimental approach to measure how well the answer can be reproduced
Define the following characristics of the methods: accuracy
measuring how close one can actually get to the true value of whats being measure
Define the following characristics of the methods:simplicity of operation
measuring how easy the process is
Define the following characristics of the methods: Speed
time needed to complete tge anyalis of a single sample or how many can be done in a period of time
Define the following characristics of the methods: sensitivity
measuring THE LOWEST [] that can be detected
