Unit 1

Question 1

food science

Answer 1

the coherent and systematic body of knowledge and understand of the nature and composition of food materials and their behaviours under various conditions to which they may be subject

Question 2

Historically the primary concern is to ___. The methods included: ___, ___, ___, ___

Answer 2

preserve

smoking/fermenting/drying/salting

Question 3

Historically farming was very ___ because everything needed to be eaten fresh, it was also not as ___ as our diet today because of the climate and lack of preservation

Answer 3

time consuming

nutritious

Question 4

staple foods

Answer 4

• account for 90% of the worldwide diet

- suitable for longterm storage without decay

Question 5

Nicholas Appert

Answer 5

invented canning in 1810, didn’t know the reason why it worked

Question 6

the can opener was invented in ___, before that ___ were used instead of tins

Answer 6

1855/glass jars

Question 7

what was invented in 1859? what did this facilitate?

Answer 7

ammonia compression

it facilitated industrial ice production

Question 8

what happened in 1920?

Answer 8

CFCs were used as a safer alternative to allow household refrigeration

Question 9

what is Louis Pasteur invent and when?

Answer 9

pasteurization (thermal processing; explained canning) in 1867

Question 10

what did Clarence Birdseye invent?

Answer 10

a technique for quick freezing foods (1930)

Question 11

food ___ is a top priority in the food industry

Answer 11

safety

Question 12

consumers usually don’t understand their personal role in ___ or the work that goes into it which can lead to ___

Answer 12

food safety

consequences

Question 13

what are the roles of food scientists?

Answer 13

quality control, product development, management, technical sales, R&D, government work, NGO work

Question 14

what is food security?

Answer 14

ensures a stable, nutritious food supply for a population

Question 15

what are the four pillars of food security?

Answer 15

1. availability: are sufficient quantities consistently available
2. access: do all members of the populations have access to a nutritious diet?
3. utilization: do all members of the population have access to clean water, sanitization, and knowledge of basic nutritional requirements for an active, healthy life
4. system stability: encompasses sustainability issues

Question 16

Canada is the ___ largest exporter and the ___ largest importer of agri-food products

Answer 16

5th/6th

Question 17

what sector are most of the food industry jobs in Canada?

Answer 17

manufacturing

Question 18

small/medium farms in Quebec are ___ in numbers than larger ones but employ ___ people, they also count for ___ of the food we eat

Answer 18

greater
less
less

Question 19

small/medium empty less than ___ people each usually

Answer 19

50

Question 20

What are the main products from Quebec?

Answer 20

milk, dairy, meat, baked goods/confectionary, fruits/veg, juices, soft drinks, animal food, beer/spirits/wine

Question 21

___ are common (ex. Agropur); many farms and producers work together to standardize practices and prices

Answer 21

cooperatives

Question 22

what is food freedom day?

Answer 22

the day the average Canadian has earned enough money to pay for their food for the year

Question 23

in Canada and the US food spending account for ___% of household expenditure

Answer 23

10

Question 24

what are some of the reasons for the variance in food costs around the world?

Answer 24

• advanced agricultural practices; increased production efficiency and extensive mechanization
• advances food preservation and processing technology
• efficient distribution networks in the developed world

Question 25

what are the downsides of agricultural product efficiency?

Answer 25

- monocultural practices: farming only one crop in a given area leading to soil depletion and increased pests - extensive use of pesticides and fertilizers - environmental issues

Question 26

in the developing world what percentile of crops is lost due to improper storage/preservation?

Answer 26

50

Question 27

what are the four sectors of the food industry? briefly describe them and what a food scientist's role could be

Answer 27

1. production: involves selection, cultivation, harvest, fishing, bulk pre-processing and storage - food scientists can work in slaughter, storage, or refrigeration 2. processing: converting raw materials into consumable or preserved foods - main sector for food scientists (ex. quality control) 3. distribution: wholesale, retail, and food service operations 4. marketing: multi-level process requiring food science knowledge and creativity

Question 28

allied industries

Answer 28

support industries for the food industry, ex. packaging, specialty ingredients, functional ingredients, equipment manufacturers

Question 29

companies must ___ and ___ to not be left behind, demographic changes have a great effect on the food industry

Answer 29

adapt/change

Question 30

key demographics that affect the food industry:

Answer 30

ageing population, more working women, higher ethnic diversity, disposable income changes, higher education levels, more nutritional/medical awareness, smaller household sizes

Question 31

companies should also be aware of what other factors?

Answer 31

perceived nutritional information, conflicts in supply areas, energy costs, efficiency, regulations, environmental concerns, technological innovations

Question 32

what is the fail rate for new products?

Answer 32

95%

Question 33

scientific method

Answer 33

ask questions, define the problem, research, state a hypothesis, design the experiment, conduct the experiment, evaluate the results, report them

Question 34

meta-analysis:

Answer 34

gives overall conclusions to multiple studies done on the same issue

Question 35

sensory evaluation

Answer 35

analysis of taste, smell, sound, feel, and appearance of foods

Question 36

physical factors that influence sensory evaluation:

Answer 36

body chemistry, number of taste bud, age, gender

Question 37

psychological factors that affect sensory evaluations:

Answer 37

taste bias, label terms, brand, advertising, peers, setting

Question 38

what is taste bias?

Answer 38

like or dislike of something based on a previous experience

Question 39

cultural factors that influence sensory evaluations:

Answer 39

beliefs and behaviours

Question 40

people tend to eat what is ___ and ___

Answer 40

economical/available

Question 41

what are the sensory characteristics of food?

Answer 41

appearance, flavour, texture

Question 42

appearance

Answer 42

size, shape, condition, and colour all affect perception, can be measured on a colorimeter, in a test coloured lights can be used to prevent colour influencing taste test

Question 43

texture

Answer 43

how it feels to the fingers, tongue, teeth, and palate

Question 44

chewiness

Answer 44

ability to slide without breaking

Question 45

graininess

Answer 45

particle size

Question 46

brittleness

Answer 46

ease to break

Question 47

firmness

Answer 47

resistance to pressure

Question 48

consistency

Answer 48

which or thinness

Question 49

flavour

Answer 49

combined effect of taste and aroma, salty, sweet, umami, bitter, sour, can be affected by temperature of the food

Question 50

astringency

Answer 50

used to measure bitter or sour tastes

Question 51

aroma

Answer 51

when volatile compounds from food come into contact with the olfactory bulb

Question 52

influencing factors for a taste test panel

Answer 52

other testers (should be done alone), environmental factors (like smells, lights, lingering flavours, temperature, etc.), psychological biases