WK 3: Food components + Food Processing Flashcards
LECTURE 1- FOOD COMPONENTS 1. Describe the physical and functional properties of water and its chemical bonding 2. Outline the functions of carbohydrates, proteins and lipids in food 3. Identify some of the key vitamins and minerals with food science roles 4. Describe the different naturally occurring colours, including their food sources 5. Outline the key food components contributing to flavour in food LECTURE 2- FOOD PROCESSING 1. To define processed foods and food processing & describe (13 cards)
FC1. Describe the physical and functional properties of water and its chemical bonding
Water activity is a measure of water available in foods to be used by microorganisms or that migrates in a food and degrades quality.
Water molecules are polar and form hydrogen bonds between molecules
Functions of water: heat transfer, solvent, chemical reactions.
Water can change in state between solid, liquid and gas. Freezing, melting and boiling points all refer to the temperatures at which changes in state occur
- Outline the functions of carbohydrates in food
CARBOHYDRATES: (lollies, bread, toffee, crepe, jam, wine)
1. Colour/ browning
2. Texture/ volume
3. Alcohol source
4. Preservation
5. Sweetness
- Outline the functions of proteins in food
Protein: (meat, egg, banana, cheese)
1. Browning
2. Denaturation/ coagulation
3. Enzymatic reactions
4. Thickening
5. Buffering
6. Hydration
- Outline the functions of lipids in food
Lipids: (cupcake, pie, donut, mayo, burger, butter, chocolate)
1. Emulsification
2. Tenderness
3. Heat transfer
4. Flavour
5. Texture
- Identify some of the key vitamins and minerals with food science roles
Vitamins are organic molecules with large complex structures that provide colour to food
Minerals are inorganic elements/compounds. Key minerals with food science implications are sodium chloride; iron, calcium and sulphur
Vitamins: vitamin c, vitamin a (e.g. Beta-Carotene), b vitamins (wholegrains, dairy, meat)
- Organic molecules
- Large complex structures
- Provide colour to food
- Cooking processes impact retention
- Vitamin C used as an additive
Minerals: iron, calcium, sodium, zinc
- Inorganic
- Sodium chloride has multiple roles in food preparation
o Flavour
o Food preservation
o Roles in food processing e.g. cheese and bread
- Iron, calcium, sulphur also have specific food chemistry implications
- Describe the different naturally occurring colours, including their food sources
Plant pigments provide colour to plant foods. They include carotenoids (red, orange, yellow); chlorophyll (green, blue-green) and flavonoids (red-purple, cream-white, purple-red)
Plant pigments can be changed by food preparation processes including application of heat, acid or alkaline.
Carotenoids: carrot, tomato, mango, pineapple, pumpkin
- Heat affects the colour of vegies
- Exposure to oxygen also causes oxidation of pigments & a resulting loss in colour.
- Vegetables containing β-carotene should not be overheated
Chlorophyll: maple leaf, cabbage thing: broccoli, grean beans
- Pigment responsible for green colour of plants
- Essential for photosynthesis
- Blanching enhances the green colour by removing the air bubbles which may cloud the colour
- Not very stable need to:
* keep heating times short
* add sugar
* heat food uncovered initially to allow for the escape of volatile organic acids
- After cooking use cold water to stop the cooking process
- Dull olive brown when overcooked comes from the acids coming into contact with the chloroplasts as the membranes are disrupted.
Flavonoids: red onion, beetroot, Colliflower
Anthocyanin: red onion
- Purplish-red bright red with acid
- Purplish-red blue green with alkaline
Anthoxanthins: colliflower
- cream/white whiter with acid
- cream/white yellow with alkaline
- cream/white blue-black/red-brown with excessive heating or in the presence of iron or copper
Betalains : beatroot
- Purplish-red bright red with acid
- Purplish-red yellow with alkaline
- Outline the key food components contributing to flavour in food
Groups include hydrocarbons, alcohols, acids, esters, aldehydes, ketones, sulphur compounds plus many others
FP 1. define processed foods and food processing
Food processing is any step or method used to turn raw ingredients—like plants, animals, or seafood—into food that is safe, edible, and more enjoyable to eat. This can include physical, chemical, or biological processes such as washing, chopping, cooking, fermenting, freezing, or packaging. It helps improve taste, texture, shelf life, and food safety.
FP 1. describe the NOVA classification of processed foods
NOVA HAS 4 CLASSIFICATIONS OF FOOD:
Group 1: unprocessed (natural) or minimally processed foods e.g. * Fresh fruits and veg, egg
Group 2: Processed culinary ingredients e.g used to cook meals normally like oil, butter, sugar, salt, Flour, starch, vinegar
Group 3: Processed foods e.g. tinned vegetables, Cheese, bread (with few ingredients)
Group 4: Ultra-processed foods e.g. Soft drinks, instant noodles, packaged snacks, tore-bought cakes, frozen pizzas, chicken nuggets
FO 2. describe at an introductory level how food is processed by explaining unit operations used in food processing
Food is processed through unit operations, which are basic steps used to transform raw ingredients into final products. Key unit operations include:
Separation (e.g. filtration, centrifugation, solvent extraction) to isolate components
Size adjustment (e.g. slicing, grating) to reduce particle size
Mixing (e.g. blending ingredients/ mixing solid liquid gas) to make product
Heat transfer (e.g. heating, cooling, freezing) to alter temperature
Forming (e.g. extrusion) to shape food products
Packaging to protect and store the final product
materials handing (handling of raw materials), Cleaning and sanitizing to ensure safety
Pumping/materials handling for transporting ingredients during processing
These steps ensure food is safe, consistent, and ready for consumption or sale.
FO: 3. To appraise the reasons why food is processed & the benefits of food processing
Purposes and benefits; safety, nutrients, sensory evaluation, convenience, variety, profitability
FO: 4. To evaluate reasons why some consequences of food processing are considered undesirable
Consequences: nutritional, social, economic, health and safety, cultural, environmental , political
FO: 5. To reflect on the relevance and implications of food processing for dietitians and nutritionists
Understanding food processing helps dietitians and nutritionists give informed, practical, and non-judgemental advice.
Awareness of types and levels of processing avoids inaccurate generalisations about processed foods.
Supports realistic interventions for individuals, groups, and populations who may rely on processed or ultraprocessed foods due to barriers to healthy eating.
Some dietitians and nutritionists work in the food industry, including companies that make processed and ultraprocessed foods.
Dietitians may recommend ultraprocessed foods for specific medical situations (e.g. infant formula, medical nutrition products).
There is ongoing debate about working with “big food”, and professionals are encouraged to reflect on their own beliefs, values, and ethics regarding industry partnerships.
