FSTC 201 Exam 2 Review

Define processed foods

one that has undergone any changes to its natural state

The cons of processing foods

- Excess fat, sugar, and salt. - Inclusion of additives with unclear health implications. - Leaching of chemical contaminants. - Increased availability of nutrient-poor, energy dense, easily consumable foods. - Thermal degradation of vitamins. - Destruction of the food matrix

Explain the pros of processing foods

- Improved microbial food safety and increased shelf life. - Removal of pesticides and toxins. - Decrease of toxin formation. Improved digestibility (e.g., gelatinization of starches, denaturation of proteins). - Optimized vitamin retention by specialized processing (e.g., ultrapasteurization). - Inactivation of antinutritional factors (e.g., lectins, saponins). - Fortification (addition of micronutrients and certain amino acids in sufficient amounts, but not excessive, amounts). - Decreased food prices and waste (i.e., obtain raw materials at scale and convert waste into new products). - More energy- and water-efficient processing equipment/operations

List factors / properties of a food product a quality assurance manager may test to determine final product quality

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List and describe the steps in creating a HACCP plan .

1. Assemble the HACCP Team. 2. Describe the food and its distribution. 3. Describe the intended use and consumers of the food. 4. Develop a flow diagram which describes the process. 5. Verify the flow diagram. 6. Conduct a hazard analysis (Principle 1) 7. Determine critical control points (CCPs) (Principle 2)

List sources of information on food market trends and consumer preference used by food scientists .

Alt Meat Consolidation: There will be a consolidation of plant based meats like beyond meat because of an oversaturation of the market. Discriminating Consumers will get choosier: The trend will be fed by Millennials and Aging Boomers facing medical problems who will become more picky in areas like meats, diary, and sugars due to the impact on their well-being. They will embrace dietary changes, creating more opportunities for plant-based foods, lower sugar options, and other healthy lifestyle products. Upcycling on the Upswing: Upcycling food waste will become more prevalent and food companies will start to focus on ways to use the "undesirable" parts of the foods that they produce. Dole Sunshine Co. has already begun this with a new venture called "Dole Speciality Ingredients." More Milk Alternatives: More plant based milk alternatives will arise to expand and reshape the milk-alternative space. Smarter Era for Food Processing: Processors will begin to transform their operations to become more digitally integrated, this allows for the fear of data breaches, and lack of capacity to meet workforce needs. All is Calm: Immune health will remain top of mind for consumers, but there will be an emphasis on foods and drinks that promote calm, relaxation, and stress reduction. Look for melatonin, L-theanine, magnesium, and botanicals such as lavender, ashwagandha, valerian, and chamomile. Relaxed Food Safety in Cottage Foods: Cottage sale foods (farmers market, homemade foods) have less strict food safety laws and standards. The burden of food safety and inspection now will fall upon the consumers. New Insights into diet and cancer: A study published in Nature in November found that when palmitic acid, a fatty acid commonly found in palm oil, was added to the diet of mice, mouth and skin cancers were more likely to spread. Oleic and linoleic acid did not demonstrate this effect. More studies on how diet and cancer are correlated will begin to rise. Moving toward more intelligent packaging: Scientific advances and economic need will spur the development of consumer- and retailer-friendly intelligent packaging. A stall on the path to the "new normal": The food/beverage and restaurant industries' long-awaited journey to a "new normal" has stalled and run smack into economic headwinds, supply chain/labor issues, and a new set of COVID-19 variants. Higher menu prices have caused a downturn in restaurant revenues adjusted for inflation. Online food shopping is fast approaching the pandemic high of 20%. COVID churns on and its influence will continue to skew traditional consumer behavior.

Describe the three different types of product recalls .

Class I: Recalls for products that could cause serious injury or death; Class II: Recalls for products that might cause serious injury or temporary illness; Class III: Recalls for products that are unlikely to cause injury or illness, but violate FDA regulations.

Define sensory evaluation and focus groups .

Focus groups: 4-12 consumers who evaluate a product Sensory evaluation: used to measure and analyze the human responses to food and drink products.

Identify different steps within the stage / gate process used new food product development .

Ideation: - Coming up with the initial idea Formulation - Making the new product - Producing a "gold standard" - Sourcing ingredients and costs, can this be made on a large scale - Avoid copyright and patent infringement Processing: - The formulated product is "scaled up" often more than once - Pilot Plant testing, Plant testing - Quality and Proximate Analysis, determine shelf life and safety concerns, helps to determine a more accurate product cost. Commercialization: - Once the new product has been made successfully, it is sent to commercialization to launch the new product into the store for sale. - Steps include:determining packaging, creating a label (logo, nutrition facts, etc.) finalizing costs, developing advertising and/or literature for the product

Describe the difference between objective and subjective data in sensory evaluation .

Objective: - Aspects of food quality related to flavor, texture, color, and odor are measurable by objective procedures, using test equipment. For example, instrumental devices can measure the amount of force needed to shear a food sample into pieces, which might then be used as an index to - Tenderness. Subjective: - Untrained Panelists, they give raw feedback

Differentiate between scenarios in new product development when objective data vs. subjective sensory data may needed .

Objective: During the development of a new product because the panelists are trained. Subjective: When obtaining a preference for products because you use untrained panelists.

List the objective ( s ) of food processing .

Prevent food-contamination. Food storage and Transportation. Turns raw food materials into attractive, marketable products. Provide employment to a large population.

Identify and describe the elements of total quality management in food production .

Raw material control: the basic ingredients used to create food products. Process control:he process of food manufacturing. Finished product inspection: focuses on the final product - the packaged food that is then sold to consumers and suppliers.

Define quality and total quality management with regards to food science .

TQM allows you to adopt new techniques and technologies for food quality control more effectively, producing a better product for customers.

Describe the different types of sensory evaluation tests and their objective / purpose .

The triangle test is employed when the test objective is to determine whether detectable sensory differences exist between two products, and is especially useful when production changes may have produced product changes. Panelists taste the three sample and indicate which sample is different. The triangle test is more statistically efficient than duo-trio and paired comparison tests based on probability of choosing a correct result simply by guessing. This test may not be the correct choice, however, when there are significant carryover flavors between samples, and panelists are confused by three samples to evaluate rather than two. The duo-trio test is also used to detect product differences that may result from ingredient supplier changes, storage, packaging, etc. Panelists indicate the sample that is identical to a given reference sample. It is simple and easily understood. Paired comparison tests are used to indicate which of two samples has more of an attribute being tested, or to indicate which of two samples is preferred. In the latter application, it is considered to be an acceptance test. It is one of the most used attribute difference tests, and is easy for panelists to understand.

Define food processing

any method used to turn fresh foods into food products. Ex: It can involve one or a combination of the following: washing, chopping, pasteurising, freezing, fermenting, packaging and many more.

List ways in which sensory analysis can be used in the food industry .

for quality control, determining shelf life, gauging the readiness for product launch, assessing product success, flavor profiling, and identifying the attributes driving consumer preferences

Define ultra - processed food .

whole foods that often contain large amounts of added sugar and salt