Week2-Course1 Flashcards

(38 cards)

1
Q

True or false : Most employment in quebec in food science is concentrated in the Montreal

A

True : 65% of jobs are in the metropolitan area

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2
Q

T or F : In Quebec, larger companies provide 43.5% of all jobs in the food processing sector.

A

T

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3
Q

T or F : In Quebec most food processing companies are larger companies

A

Most food processing companies are small and medium-sized businesses

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4
Q

What is the largest dairy cooperative in Canada?

A

Agropur

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5
Q

Complete : In Canada and the U.S., spending on food and non-alcoholic beverages consumed at home accounts for ___% of personal household expenditures.

A

10

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6
Q

What is food freedom day?

A

is in the 1st week of February: by this date, the average Canadian has earned enough money to pay for his or her food for the entire year.

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7
Q

What are the major contributing factors in food cost? (3)

A
  1. Advance agricultural practices
  2. Advanced food preservation and processing technologies
  3. Very efficient distribution networks
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8
Q

in 1940 one farmer was capable of feeding ____ Now in 2006, 1 farmer can feed ____

A

12

200

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9
Q

In the 60’s personal household expenditures spent ____ of their average income on food

A

20%

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10
Q

What are the downsides of increased production efficiency

A

Environmental issues (either due to extensive use of pesticides or extensive use of fertilizers)

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11
Q

In the developing world, post-production losses of agricultural products are often >50% due to (3) :

A
  1. Pests
  2. No refrigeration
  3. no preservation technology
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12
Q

What are the 4 sectors of food industry

A

1-production
2-processing
3-distribution
4-marketing

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13
Q

Witch food industry sector produce the most job related to food science

A

Processing sector

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14
Q

Witch food industry sector relates to this sentence : Involves variety selection, cultivation, harvest and some bulk
pre-processing and storage

A

Production

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15
Q

Witch food industry sector relates to this sentence : converts raw materials (usually a basic commodity) into consumable or preserved food products

A

Processing sector

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16
Q

Give an example of a raw commodity that can be processed into multiple products

17
Q

Witch food industry sector relates to this sentence : consists of wholesale, retail and food service operations

18
Q

In 2012, the online food market in both the U.S. and Europe was less than ____ of total food sales.

19
Q

T of F : Food retail is a low-profit/item business

20
Q

Give three type of allied industry

A

1- packaging industry
2-Specialty chemicals/functional ingredients
3-Equipment manufacturers

21
Q

Give some key demographic changes affecting the food industry in recent decades

A
1-Aging population
2-More women in work force
3-More ethnic diversity
4-Changes in disposable income 
5-Higher levels of education
6-More nutritional/medical awareness 
7-Smaller household size
22
Q

Complete the following : new products fail ___ of the time.

23
Q

Complete the following : ____ is essential to remaining competitive and maintaining or expanding market share.

A

product development

24
Q

Industries that produce packaging materials and manufacturing equipment for the food industry are referred to as ___

A

allied industries

25
Food product development is more scientific or more artistic ?
A science
26
Complete : ____ is the analysis of the taste, smell, sound, feel, and appearance of food
Sensory evaluation
27
Name 4 factors that influences the food likes and dislikes
1. Physical 2. Psychological 3. Cultural 4. Environmental
28
What is a taste bias ?
It is a like or dislike that is linked to past positive or negative experiences
29
Name 3 sensory characteristic of food products
Flavor Appearance Texture
30
Complete : flavor is the combined effect of ___ and ___
taste | aroma
31
What is chewiness
the ability to slide without breaking
32
What is graininess
the size of the particles
33
What is brittleness
how easily a food breaks apart
34
What is firmness
food’s resistance to pressure
35
What is consistency
the thinness or thickness
36
What are the two steps of sensory evaluation?
Taste test panel by trained panelist and after made by consumers
37
Name 3 factors that you need to control during the sensory evaluation
1. Influence from other teters 2. Environmental factors 3. Psychological biases
38
T or F : Food scientists evaluate the human factors affecting consumer food choices
True, it is called sensory evaluation of food