FDSC 1010 - food science exam

what does the food system include

(systems within systems) the basic elements of how we get our food from farm to fork all of the processes and infrastructure involved in feeding a population

major product lines

- cereals and bakery products - meats, fish, and poultry - dairy products - fruits and vegetables - sugars and other sweets - fats and oils - nonalcoholic beverages - alcoholic beverages

food science contributions

-Frozen foods -Canned foods -Microwave meals -Milk which keeps -Snacks -Nutritious new foods -More easily prepared traditional foods -Above all, variety in our diets

proximate analysis

-dry matter -crude protein -fat (ether extract) -crude fiber -nitrogen-free extract (sugars and starches) -ash or total mineral

protein functions

-enzymes (ex: trypsin and pepsin) -storage (ex: ovalbumin and ferritin) -transport (ex: hemoglobin and lipoproteins) -contractile contraction (ex: actin and myosin) -protective (ex: antibodies and thrombin) -hormones (ex: insulin and growth hormones) -structural (ex: keratin, collagen, and elastin) -membranes -proteins in food can act as emulsifiers and also influence color, flavor, and texture of food

carbohydrate functions

-flavor enhancing and sweetening due to caramelization -water binding -contributing to texture -hydroscopic nature -providing sources of yeast food -regulating gelatin of pectin -dispersing molecules of protein or starch -acting to subdivide shortening for creaming control crystallization - preventing spoilage -delaying coagulation protein -giving structure due to crystals - affecting osmosis -affecting color of fruits -affecting texture (viscosity, structure) - contributing flavor other than sweetness

fat functions

-source of essential fatty acids -add caloric density (energy) -act as carriers for flavors -carry fat-soluble vitamins -contribute to texture and mouthfeel -precursors of flavor -provide a heat-transfer medium (especially through frying)

influencers of nutrient content

-varieties -season -geographical differences -packaging -storage -preparation methods

standards of sustainable food production

1. base direction and change on science 2. follow market principles 3. increase profitability and reduces risk 4. satisfy human need for fiber and safe, nutritious food 5. conserve and seek energy resources 6. create and conserve healthy soil 7. conserve and protect water resources 8. recycle or manage waste products 9. select animals and crops appropriate for environment and available resources 10. manage pests with minimal environmental impact 11. encourage strong communities 12. use appropriate technology 13. promote social and environment responsibility

the four main reasons for studying rheology

1. insight into structure 2. information used in raw material and process control in industry 3. applications to machine design 4. relation to consumer acceptance

7 key features of sustainable food-production systems that the U.S. congress defined sustainability in its Food, Agriculture, and Trade Act

1. will meet human needs for food now and far into the future 2. will integrate plant and animal production 3. will rely as much as possible on natural processes and cycles 4. are designed to specifically fit the biological, social, and economic conditions of specific places (ex: they are site specific) 5. will provide a livable income for families 6. will protect natural resources 7. will enhance the quality of life for farmers and for society as a whole

food composition table

A table composed of specific food items with their corresponding nutrient values or content expressed as quantities per 100 grams

spectrophotometer

An instrument that measures the proportions of light of different wavelengths absorbed and transmitted by a pigment solution.

water soluble pigments

Anthocyanins; These pigment's molecules change color depending on the pH of their environment, they can be red, purple, blue, or black

fat soluble pigments

Chlorophyll, carotenoids and xanthophylls are the fat soluble pigments. They occur in chloroplasts.

texture - water

Fresh fruits and vegetables become soggy as cells break down and lose water Dried fruits absorb water, their texture also changes Breads and cakes lose water as they become stale If crackers, cookies, and pretzels take up water, they usually become soft and undesirable

controlling texture

Lipids (fats) are softeners and lubricants used in cakes. Starch and gums are used as thickeners. Protein can also be a thickener or it can form a rigid structure if it coagulates in baked bread, for example. Depending on its concentration in a product, sugar can add body to soft drinks or chewiness to other products; in greater concentrations, it can thicken and add chewiness or brittleness.

just-add-water foods

NASA 1960s era trend was convenience issue(s): they're still widely used today

bomb calorimeters

Special oven that can measure the amount of heat the food gives off while it's burning

methods of determining composition: gas chromatography (GC)

a common type of chromatography used in analytical chemistry for separating and analyzing compounds that can be vaporized

methods of determining composition: spectrophotometry

a method to measure how much a chemical substance absorbs light by measuring the intensity of light as a beam of light passes through sample solution. the basic principle is that each compound absorbs or transmits light over a certain range of wavelength

what is a trend?

a pattern of gradual change in a condition, output, or process, or an average or general tendency of a series of data points to move in a certain direction over time, represented by a line or curve on a graph.

basic tastes: umami

a savory taste imparted by glutamate and ribonucleotides which occur naturally in many foods including meats, fish, vegetables and dairy products

food security

access, availability, utilisation

what is a functional food?

all foods are functional, considering they offer physiological benefits such as muscle repair, energy, and cell functions

why are functional foods one of the fastest growing segments of the food industry

an emphasis in nutritional and medical research on associations between diet and dietary constituents and health benefits a favorable regulatory environment the consumer self-care phenomenon rapid growth in the market for health and wellness products

what is a food system?

an interconnected web of activities, resources and people that extends across all domains involved in providing human nourishment and sustaining health, including production, processing, packaging, distribution, marketing, consumption and disposal of food. The organization of food systems reflects and responds to social, cultural, political, economic, health and environmental conditions and can be identified at multiple scales, from a household kitchen to a city, county, state or nation

enzymatic browning reaction

an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown. Oxidation reactions occur in food and non-food items. Enzymic browning is a reaction which requires the action of enzymes and oxidation in order to occur.

what are related fields to food technology

analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management

what do food scientists and technologists do?

apply scientific disciplines including chemistry, engineering, microbiology, and nutrition to the study of food to improve the safety, nutrition, wholesomeness and availability of food

tristimulus colorimetry (value, hue, chroma)

assesses the color of foods,

texture testing

based on the actions of STRESS and STRAIN methods include: compression, shearing, shear pressure, cutting, or tensile strength

Wraps & Rolls

bread is being positioned as healthy so sales and popularity of wraps and rolls are increasing

quality factors in foods: appearance- color

browning reactions (millard vs. enzymatic) naturally occurring pigments (water soluble vs. fat soluble) transparent foods: caloriemeter or spectrometers non-transparent foods: comparing reflected color to standardized color samples

what processes are used to food processing and manufacturing

chemical, biological, and mechanical processes are used to convert relatively bulky, perishable, and typically inedible food materials into shelf-stable, convenient, and palatable foods and beverages

how does climate change pose as a challenge to the food system

climate change may jeopardize the possibility of expanding agricultural yields in some regions of the globe, which is required to meet growing demand, the result would be upward pressure on prices

environmental drivers

climate, soil, water, nutrient availability, biodiversity, etc

highly processed

combinations of unprocessed and processed food ingredients

functional foods

considered to be those whole, fortified, enriched, or enhanced foods that provide health benefits beyond the provision of essential nutrients (ex: vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis

what defines the class of "functional foods" that the Japanese government created in the 1980s?

conventional and modified foods that include additional health benefits beyond basic nutrition

food safety segments: manufacturing

converts raw agricultural products to more refined or finished products. ex: peanuts are manufactured into hundreds of different products, only one of which is peanut butter

Resizing the Restaurant/Retail Gap

creation of more frozen meals that mimicked restaurant meals

food safety segments: distribution

deals with those aspects conducive to product sales, including product formation, weighing and bulk, transportation and storage requirements and stability

minimally processed

do not change the foods' original structure or nutritional properties

Event Makers

easy DIY foods to make an appetizer/cake/etc. ex: betty crocker cake mix, jus-rol refrigerated doughs, red lobster frozen seafood line

socioeconomic drivers

economy, demographics, government, technology and culture

how does economic growth pose as a challenge to the food system

effects how food is produced and marketed (as well as amplifying the social and political consequences of increases in food prices)

orbitz

experimental era of the 1990s slogan: "prepare to embark on a tour into the bowels of the orbiterium" weird stuff was the trend (clear pepsi, green ketchup) issue(s): pineapple banana cherry coconut was one, single, incoherent flavor (encapsulated in the small neon balls of gelatin oddly suspended mid-juice)

jell-o salads

fad in 1960s jell-o was trending and they made a savory line (celery, italian, mixed vegetable, amd seasoned tomato) issue(s): dieting fashions changed, salad courses for decades had been creeping towards dessert, but in the 1970s and 80's nutrition campaigns started to highlight the importance of eliminating sugar

fat free potato chips

fad in 1990s fat free craze slogan: "all the taste 1 gram of fat" issue(s): olestra; calorie and cholesterol-free fat sub, olestra made people have to go to the bathroom, sales dropped, still in use today, now called "light" instead of "fat free"

how can systems exist within systems?

farming systems, agricultural ecosystems, economic systems, and social systems (within these are further subsets of water systems, energy systems, financing systems, marketing systems, policy systems, culinary systems, etc.)

local flavors: far west

fish tacos, avocado pie, california rolls, saimin

processed

food ingredients have had their structure and/or nutrients changed, sometimes radically, and are typically used in cooking

sustainable food system (SFS)

food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised

Gourmet Convenience

foods that people can prepare easily at home -ex: soup mixers and starters, pancake mix, airfrying frozen things

size and shape of foods

fruits and vegetables are graded based on their size and shape, and this is done by the openings they will pass through during grading computerized electronic equipment now determines the size and shape of most foods

conventional foods

grains, fruits, vegetables and nuts

environmental feedbacks

green house gases

trends in food systems and sustainability

income growth and demographics global food demand (low-income vs. high income countries) packaged foods and beverages government regulations (ex: food additives, food composition standards, and labeling) technical innovations (ex: new processing methods, ingredient modifications, new packaging methods, and cooking advances)

Morphing Meal Patterns

increase in grab and go snacks

food safety segments: production

is the raising or growing of plant and animal products for food consumption. it includes such industries as farming, ranching, orchard management, fishing, and aquaculture

food safety segments: marketing

is the selling of foods and involves wholesale, retail, institutional, and restaurant sales. marketing is the segment that consumers are most involved with

local flavors: great west

lutefisk, cheese curds, kringle, chicken booyah

sustainability formal definition

meeting the need of the present without compromising the ability of future generations to meet their own needs

Everyday Self-Care

more people concerned about their health -more supplements being taken -reducing sugar -nonalcoholic beverages -healthy breakfast

is there a legal definition of a functional food?

no, although the FDA regulates food labeled as functional, there is NO legal definition of the term

Millard browning reaction

non-enzymatic browning, the reaction between reducing sugars and proteins by the impact of heat. starts with the reaction of a reducing sugar with an amine, creating glycosylamine.

high-performance liquid chromatography (HPLC)

nutrients (amino acids, proteins, carbs, etc.) bioactive compounds (phenolic compounds, isoflavones, ellagitannins, flavonoids, etc.) hazardous compounds (mycotoxins, herbicides, fungicides, some food additives, etc.)

how does unsustainable food production pose as a challenge to the food system

over-fishing deforestation, soil erosion, water shortages, and greenhouse gas emissions

industry allies

packaging industry, chemical manufacturers, food machinery and equipment manufacturers, monitoring and regulatory agencies

The Parent Trap

parents cooking more healthy meals at home, foods that are gluten free/healthy soups/other foods

Sustainable Superstars

people are eating more sustainable and better for the planet -less plastic -avoiding GMOs (genetically modified foods) -increase in superfoods being bought

Urgent Care

popularity in foods that will improve daily performance/immunity boost/protect against viruses and diseases or COVID

socioeconomic feedbacks

population change

challenges facing the food system

population growth, urbanization and aging, economic growth, competition for natural resources (ex: land, energy and water), unsustainable food production, climate change, transboundary pests and disease, conflicts, crises, and natural disasters, overconsumption and waste

how does competition for natural resources (Ex: land, energy and water) pose as a challenge to the food system

producing more food with less resources, affected by changes in demand and changes in climate (ex: drought)

6 major segments of a food system

production, manufacturing, distribution, marketing, consumption, waste and disposal

the food system and its drivers

see image

typical diagram used to illustrate sustainable agriculture

see image

taste

sensations perceived when a substance comes in contact with the taste buds

Technical Difficulty

sme consumers are intrigued by trying high-tech food approaches such as Oggi's gluten free frozen pizza (process that creates air pockets in the crust to mimic restaurant-quality pies)

basic tastes: sour

stimulated by acids (citric, malic, phosphoric, etc.)

basic tastes: salty

stimulated by sodium salts (sodium chloride, sodium glutamate, potassium chloride)

basic tastes: bitter

stimulated by substances such as quinine, caffeine, and hop bitters

basic tastes: sweet

stimulated by sucrose and other sugars and sweet substances (fructose, glucose, saccharin, aspartame, etc.)

what is the food-system composed of

sub-systems (ex: farming system, waste management system, input supply system, etc.) and interacts with other key systems (ex: energy system, trade system, health system, etc.)

texture of foods

texture is a mechanical behavior of foods measured by sensory (physiological pr psychological) or physical (rheology) means

what is food technology

the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food

what is food science?

the study of the physical, biological, and chemical makeup of food; the causes of food deterioration; and the concepts underlying food processing

rheology

the study of the science of deformation of matter

flavor

the total perception is a combination of aroma, taste, feelings, sights, and sounds, involving all our senses

what is food processing

the treatment of food substances by changing their properties to preserve it, improve its quality or make it functionally more useful

depending on their area of specialization, what can food scientists do?

they may develop ways to process, preserve, package, and/or store food according to industry and government specifications and regulations

what do food processors do

they take raw animal, vegetable, or marine materials and transform them into edible products through the application of labor, machinery, energy, and scientific knowledge

caloriemeter

unit that measures the energy absorbed or released as heat in a chemical or physical change

sustainability meaning

using a harvesting methods or resource so that the resource is not depleted or permanently damaged

'natural' drivers

volcano's, solar cycles, tides

what does the food system consist of

waste, production, processing/packaging, consumption, distribution retail

modified foods

yogurt, cereals and orange juice

flavor is defined as...

•A cultural dimension of experience, rather than a taste profile •Culturally subjective and is based upon experience and knowledge •Defined within a particular culture's concept •Individual's level of flavor interpretation •Neither positive nor negative, always culturally perceived