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1

the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents is:

food analysis

2

what are characteristics of foods that can be tested?

- composition
- structure
- physicochemical properties
- sensory attributes

3

expand CFIA

canadian food inspection agency

4

what is the role of the government with regard to food standards?

- ensure wholesomeness and safety of food
- nutritional composition of foods
- enable fair industrial competitions
- eliminate economic fraud

5

what does the scope of food analysis include?

- government/industrial regulations and recommendations
- food safety and quality control
- research and development

6

what does food safety and quality control ensure?

- avoid hazardous agents and ensure consumer safety
- avoid economic backlash arising from unsafe constituents
- product consistency
- monitoring food during transit through value chain
- adherence to GMP, HACCP

7

describe quality management at these points in the industry:
- raw materials
- processing
- final product

raw materials:
- specifications
- properties relevent for determining processing parameters
- consistency

processing:
- process control

final product:
- consistent quality
- legal requirements
- nutrition labelling
- competitors product
- complaint product

8

what does research and development ensure?

- competitiveness within the food industry
- basic research on interactions of food components
- product process development

9

how is composition defined?

- atoms
- specific molecules
- types of molecules
- specific substances
- total ash, moisture, etc

10

determining the major components of food moisture, ash (total minerals), lipids, proteins, and carbohyddrates is:

proximate analysis

11

desribe AOAC's triangle scheme

used to divide foods into matrix categories based on levels of fat, carb, and protein content

12

what is structure defined by?

- molecular structure of constituents
- microscopic structure
- macroscopic structure

13

the physical form in which food components are packed in the matrix is also known as:

structure

14

what properties are analyzed?

- rheological
- optical properties
- physical firmness
- chemical stability
- sensory attributes

15

perception of sensory attributes are (objective/subjective)

subjective

16

what factors can influence individual perception?

- state of mind/body
- age
- educational background
- ambience of test environment

17

describe the 5 point workflow of food analysis

1) planning stage
2) sampling plan
3) sample processing/preparation
4) analysis and detection
5) data and result

18

how many listed factors are there for selecting an appropriate technique?

14 hehe
- objective of assay
- precision
- reproducibility
- simplicity of operation
- cost
- speed
- sensitivity
- specificity
- safety
- destructive/non-destructive
- online/offline
- nature of food matrix

19

a measure of the ability to reproduce an answer between determinations performed by the same scientist (or group of scientists) using the same equipment and experimental approach

precision

20

a measure of the ability to reproduce an answer by scientists using the same experimental approach but in different laboratories using different equipment

reproducibility

21

a measure of how close one can actually measure the true value of the parameter being measured

accuracy

22

a measure of the ease with which relatively unskilled workers ma carry out the analysis

simplicity of operation

23

the total cost of the analysis, including the reagents, instrumentation, and salary of personnel required to carry it out

cost

24

the time needed to complete the analysis of a single sample or the number of sample that can be analyzed in a given time

speed

25

a measure of the lowest concentration of a component that can be detected by a given procedure

sensitivity

26

a measure of the ability to detect and quantify specific components within a food material, even in the presence of other similar components

specificity

27

many reagents and procedures used in food analysis are potentially hazardous

safety

28

in some analytical methods, the sample is destroyed during the analysis, whereas in others it remains intact

destructive/nondestructive

29

some analytical methods can be used to measure the properties of a food during processing, whereas others can only be used after the sample has been taken from the production line

on-line/off-line

30

various international bodies have given official approval to methods that have been comprehensively studied by independent analysts and shown to be acceptable to the various organizations involved

official approval