Quiz 3 (Ch. 7-9)
___ ___ enter a cold chain in the processing plant, which is maintained through distribution until purchased by the consumer.
*Chilled foods* enter a cold chain in the processing plant, which is maintained through distribution until purchased by the consumer.
What tends to be most important factor in deciding what food is purchased and consumed?
*Color* tends to be most important factor in deciding what food is purchased/consumed. -Though many consumers think color is overrated, but they are actually underestimating it -Think: Bananas w/brown spots, meat not turning brown in microwave being perceived as lower quality wrt meat that would turn brown in oven -Also add color to foods like cherries to get desired bright colors
____ ____ is needed for Nutrition Facts.
*Comprehensive nutritional analysis* is needed for Nutrition Facts. -Not hard for large companies who do it routinely, tougher for smaller companies -Strict rules govern food claims and which nutrients are tested -Can have multiple servings in one package (that's usually consumed whole)
___-___ eliminates the need to warehouse products by taking chilled foods off the truck from the processor and immediately loading them onto outbound truck headed to retailer.
*Cross-docking* eliminates the need to warehouse products by taking chilled foods off the truck from the processor and immediately loading them onto outbound truck headed to retailer.
___ is everything that happens to a product from the time it is produced to the consumer.
*Distribution* is everything that happens to a product from the time it is produced to the consumer. *-Remember This! for Ch. 9*
Inventory MGMT involves techniques to properly rotate stock. What is the most common means?
*FIFO (First-In, First-Out)* is the most common means to ensure that products don't lose their shelf life before they're sold -Common with breads (since they stale/mold rapidly) -Supermarket must ensure that they receive exact amount that they ordered (don't want orders to exceed sales b/c spoilage or vice versa b/c lost sales) a) Helps to donate expired products/deteriorating fresh produce to food banks b) Some shops sell damaged foods at deep discounts to help lessen waste c) Some manufacturing plants reduce waste by shipping food parts that aren't consumed locally to other areas where they are consumed (e.g., US poultry sends chicken feet overseas)
T/F: For nutrition label, it's sufficient to perform nutrition analysis on freshly manufactured product.
*False,* need to perform nutrition analysis on product to reflect nutrient change during handling, packaging, storage, distribution, etc. -Generally, more rigorous preservation --> more nutrient loss --> more stable nutrients during handling/storage
T/F: What appears to be best for sustainability is always best for the environment.
*False,* what appears to best for sustainability isn't always best for environment -Ex: 'Food miles' was intro'd to show how far food travels from harvest to consumption (but environmental footprint of a product has little to do with the transport of the product) a) *It is more important to study the life cycle of a food and where the most effective changes can be made*
___ ___ product on market will be market leader if it meets consumer expectations, and ___ products tend to be successful only if they come attached to well-known brand w/loyal followers (or lower price or superior quality).
*First new* product on market will be market leader if it meets consumer expectations, and *copycat* products tend to be successful only if they come attached to well-known brand w/loyal followers (or lower price or superior quality).
____ ____ bring systematic approach to the development process, but ____ ___ still includes art in addition to science.
*Food scientist* bring systematic approach to the development process, but *Product Developer* still includes art in addition to science. -Successful developer will be able to use both in new product development
____ ___ must understand the capabilities/limits of ingredients, processes, and distribution when designing new products.
*Food scientists* must understand the capabilities/limits of ingredients, processes, and distribution when designing new products. -*Remember This! for Ch. 8*
____ ____ design new processes or modify existing ones, much like product developers.
*Process developers* design new processes or modify existing ones, much like product developers.
Why are process constraints a big deal for a developer? Distribution constraints?
*Process:* When producing new products, developer should realize processing has tradeoffs -Some tradeoffs include extent that current equipment will need to be modified ----------------------------------- *Distribution:* Limits development process b/c product must reach consumer at certain level of quality to last in marketplace
___ ___ __ are defined as changes in a product feature (e.g., flavor, content, size, name, or packaging).
*Product line extensions* are defined as changes in a product feature (e.g., flavor, content, size, name, or packaging). -*Remember This! for Ch. 8*
___ considers the whole process when evaluating quality with emphasis on "getting it right the first time."
*QA* considers the whole process when evaluating quality with emphasis on "getting it right the first time." -*Remember This! for Ch. 7*
___ defines quality in terms of consumer acceptability.
*QM* defines quality in terms of consumer acceptability. -*Remember This! for Ch. 7*
___ involves the measurement of effectiveness of a process or unit operation based on idea that, by doing everything right in each operation of the process, the final product will be good.
*SPC* involves the measurement of effectiveness of a process or unit operation based on idea that, by doing everything right in each operation of the process, the final product will be good. -*Remember This! for Ch. 7*
____ and ___ factors cannot readily be detected by consumer.
*Safety and nutrition factors* cannot be readily detected by consumer. -W/o lab to test every food, consumers must take manufacturers' word
___-__ ___ is necessary to determine if the new product meets min req's, establish exp date, and assess the quality of product under conditions likely to be seen by consumer.
*Shelf-life testing* is necessary to determine if the new product meets min req's, establish exp date, and assess the quality of product under conditions likely to be seen by consumer. -*Remember This! for Ch. 8*
___-___ ___ are generally those that can be stored at room temp for more than a month.
*Shelf-stable foods* are generally those that can be stored at room temp for more than a month. -Many canned foods are essentially sterile and thus stable for years -Some companies package their products in N to reduce oxidation of oils during handling/storage
___ ___ involve everything used in the plant from equipment to raw materials to ingredients to packaging materials to energy to water outputs and even to its workers.
*Supply chains* involve everything used in the plant from equipment to raw materials to ingredients to packaging materials to energy to water outputs and even to its workers. *-Remember This! for Ch. 9*
___ goes beyond food products we consume to everything we do from the clothes we wear to the trips we take to the electronic devices we depend upon.
*Sustainability* goes beyond food products we consume to everything we do from the clothes we wear to the trips we take to the electronic devices we depend upon. *-Remember This! for Ch. 9*
___ inspectors ensure safety and quality in all fresh fruit, fresh meat from slaughterhouse.
*USDA inspectors* ensure safety and quality in all fresh fruit, fresh meat from slaughterhouse. -Prevents diseased carcasses from being sold -Ensures fruits are edible and reasonably consistent in quality
___ ___ is critical in sustaining our planet, and it becomes more critical the later the waste occurs in the life cycle as the inputs accumulate at each point in the cycle.
*Waste prevention* is critical in sustaining our planet, and it *becomes more critical the later the waste occurs in the life cycle* as the inputs accumulate at each point in the cycle. *-Remember This! for Ch. 9*
What factors controlled by the consumer affect a product's sustainability?
-# of trips to certain retail outlet -Amount of food bought each trip -Purchase of proper size to minimize both excess packaging and food waste -Proper transport, handling, and storage of the food from purchase to consumption to prevent waste -Willingness to recycle or properly dispose of packages
What are the pros and cons of using competitors product as 'gold standard' in product matching?
-*Pros:* Makes formulation of similar product much easier -*Cons:* Can eliminate formulations/process-tested prototypes that are actually superior
What are the responsibilities of a Quality Department?
-Developing specs for ingredients, procedures for sampling, guidelines for sanitation, process control, and worker safety -Testing incoming ingredients and packaging materials to ensure that they meet specs -Producing Hazard Analysis and Critical Control Point (HACCP) plan for each product and keeping records to ensure it's being followed -Training all personnel wrt quality maintenance and proper sanitation practices w/in process operations -Ensuring that plant is complying w/local, state, and federal regulations -Monitoring all operations in plant -See more on pg. 164-165
What are some issues for food developers wrt new products being realistic?
-Ingredient limitations -Product quality -Safety -Process constraints -Distribution constraints -Standard market conditions (match product refrigeration temp to store fridge temps) -Economic constraints
What does a pilot plant consist of? Who uses pilot plants?
-Pilot plant consists of mini pieces of equipment that mimic non-ideal conditions, that unlike in lab, occur in manufacturing plant, to optimize process operations. -Used by process developers -*Remember This! for Ch. 8*
Improving Existing Products: Product Improvements
-Production of new products requires new or majorly modified equipment (rare b/c expensive) a) New product sales requirements are high due to these costs -Minor modifications may sometimes be needed to make more consistent product quality a) But usually, *developer would rather modify product to suit equipment rather than the reverse*
What are the functions of a package?
-Protect product from contamination -Package must keep moisture, odors, and gases in and oxygen, odors, light, and water out a) *Permeability:* Property of package that selectively permits certain substances to cross the package barrier -Sell package via graphics (colors wrt product) -Package may serve in food preparation or consumption (add convenience by enclosing plastic utensils, easy-to-open caps, ability to place beverage in cup holder, etc.) a) Ex: Metal sheet in bottom of package for microwave cooking, etc.
What are some methods to maximize distributor sustainability?
-Transport fresh foods as directly as possible to minimize loading/unloading -Techniques that cut energy costs during transport/handling/storage: *Cross-docking, backhauling, and divided loads* -Rapid TO of stock, FIFO inventory helps get freshest product possible to consumer -Truckers/other distributors need to ensure that products are stacked properly and that proper storage conditions are maintained to prevent spoilage/other damage that will result in more food waste
What are some issues that product developers face in food formulation?
-Which ingredients to use, how much (wrt taste and nutrition considerations) -Order of addition of ingredients (texture) -W/low-fat and sugar-free, how to sensory match -Using bulking agents so low-calorie products are same size
What 3 types of characteristics do food scientists use to evaluate sensory quality?
1) *Flavor:* Taste/smell 2) *Appearance:* Sense of sight 3) *Texture:* Involves sense of touch, both in hands and in mouth -Should also note hearing wrt steak sizzling, crunch of raw vegetable, snap/crackle/pop
What are the common packaging materials? List their pros/cons wrt sustainability
1) *Glass* -Pros: Hold product nicely, prevent leakage -Cons: Heavy (energy, shipping is higher) 2) *Metal* -Pros: Nice barrier for liquids/gases, won't break -Cons: Heavy, some products interact w/metal (and need enamel coating) 3) *Fiberboard* -Pros: Used for secondary containers, strong/flexible/recyclable -Cons: Susceptible to water damage (waxed fiberboard helps this but not recyclable), collapses under heavy loads 4) *Paper/Cardboard* -Pros: Cheap, display graphics -Cons: Ineffective at keeping out gases/liquids, easily penetrated by pests 5) *Plastics* -Pros: Can be any characteristic (flex/rigid, permeable/impermeable, clear/opaque -Cons: Not recycled by many centers ====================================== *REDUCE-REUSE-RECYCLE*
2 ways we perceive aroma?
1) *Orthonasally:* Directly through nose, before food in mouth 2) *Retronasally:* Through back of mouth, while chewing
What are the 5 main tastes?
1) Bitter 2) Sweet 3) Salty 4) Sour 5) Umami -There's likely more, but these are the main ones
What are the 14 environmental impact categories that can be assessed in a life-cycle assessment?
1) Climate change 2) Ozone depletion 3) Human toxicity (cancer) 4) Human toxicity (non-cancer) 5) Respiratory inorganics 6) Ionizing radiation (humans) 7) Ionizing radiation (ecosystems) 8) Photochemical ozone formation 9) Acidification 10) Eutrophication (terrestrial, dfn as accumulation of nutrients in soil to decrease plant fertility) 11) Eutrophication (aquatic, dfn as accumulation of nutrients in water to deplete oxygen) 12) Ecotoxicity 13) Land use 14) Resource depletion (water, mineral, fossil, and memorable)
How do we measure consumer acceptability?
1) Determine segment(s) of population interested in product 2) Develop test that presents consumers with 1+ similar products and ask them whether they like it or not a) Keep questions simple, since average consumer isn't trained to measure specific quality characteristics (Does it taste great? Acceptable? Unacceptable?) b) These tests often have inaccurate info, but consumers are the only ones to know if they like product or not
Describe product and process development from promising formulation to marketplace
1) Promising formulation in lab becomes prototype 2) Prototype used to develop processing technique in plant 3) Developed process gets reformulation in order to match product and process 4) Use consumer testing to assess consumer acceptability of best prototype -If it's new/improved, test against competitor -If it's brand new, test against own prototypes -Keep marketing info secret so consumers are only reacting w/sensory characteristics and not image characteristics -Can use some large pilot plants for limited consumer tests a) See pilot-scale retort to determine if food can be easily processed on small scale
A developer must diligently keep products ___ while simultaneously not making changes that ___.
A developer must diligently keep products *current with changing times* while simultaneously not making changes that *cause loss of loyal customers* -*Remember This! for Ch. 8*
A developer must keep products ____ with changing times while also not making changes that will ___.
A developer must keep products *current* with changing times while also not making changes that will *cause loss of loyal customers.*
A favorable experience in the mouth leads to consumer ___ ___, while quality or acceptability at given price relates to ___.
A favorable experience in the mouth leads to *consumer acceptability,* while quality or acceptability at given price relates to *value.*
A life-cycle analysis can ID ___, or points in the systems where improvements can be made in ag production, the supply chain, processing distribution, retail operations, and with the ultimate consumer to make product more sustainable.
A life-cycle analysis can ID *hotspots,* or points in the systems where improvements can be made in ag production, the supply chain, processing distribution, retail operations, and with the ultimate consumer to make product more sustainable. *-Remember This! for Ch. 9*
A life-cycle analysis of restaurants traced the greatest vulnerability to the _____ it buys, which suggests that _____.
A life-cycle analysis of restaurants traced the greatest vulnerability to the *raw materials and ingredients* it buys, which suggests that *sourcing and paying attention to value chain are critical in maintaining sustainability for restaurant chains.*
All ____ characteristics, whether sensory or hidden, must be measurable and must be measured w/in the context of a quality system.
All *quality characteristics,* whether sensory or hidden, must be measurable and must be measured w/in the context of a quality system. -Quality department w/in processing plant has a responsibility to do everything possible to provide safe, nutritious, and wholesome foods
Although ___ focuses on the characteristics of the product, ____ considers the attitudes of the consumer.
Although *quality* focuses on the characteristics of the product, *acceptability* considers the attitudes of the consumer. -*Remember This! for Ch. 7*
As a product is being developed, so is a ____ ___.
As a product is being developed, so is *compatible package.* -Can be simple (line extension) or complex (new product) -Can be done by packaging engineer (if at big company) or by a guy who also serves as product developer, process developer, and packaging engineer (if at small company) -*Package must contain product (well duh), protect product, provide important info, and sell product*
As consumers and other players in the value chain, we need ____ ____ to make intelligent decisions wrt purchase in order to improve sustainability.
As consumers and other players in the value chain, we need *actionable information* to make intelligent decisions wrt purchase in order to improve sustainability.
As food production becomes more mechanized and less personal, it is necessary to develop ways of making sure that each product is of ____ ___.
As food production becomes more mechanized and less personal, it is necessary to develop ways of making sure that each product is of *good quality.* -*Remember This! for Ch. 7*
B/c HACCP focuses on where safety problems are most likely to occur, it can reduce the need for ___.
B/c HACCP focuses on where safety problems are most likely to occur, it can reduce the need for *extensive inspection and sampling.* -This can apply to both small/large food processing operations as well as foodservice environment -HACCP works in conjunction w/Prerequisite Programs (PRPs) and Standard Sanitation Operating Procedures (SSOPs) but it doesn't replace them
Before new product is developed, someone must ____.
Before new product is developed, someone must *come up with an idea* -Concept develops from this idea, and suggestions are thought of for further improvements -Ideas can come from Marketing or Sales Department, also consumer or Product Developer
How have extruders led to whole new range of foods?
By changing the die on end of extruder, new sizes/shapes can be created while still using same piece of processing equipment -Led to new kind of egg rolls -Mizzou prof created soy-based chicken substitute by using extruder to impart precise layering and structure necessary to simulate fibrous texture of real chicken meat
What does a chromatograph do?
Chromatograph is used to separate aromatic part of flavor our of volatile compounds. -Liquid extract is injected into gas or high-pressure liquid chromatograph that separates individual molecules by retention time wrt properties like molecular weight
Why are some companies using a sustainability index instead of traditional terms like 'eco-friendly' and 'green?'
Companies are switching to a sustainability index b/c *some practices improve sustainability in one way but impede it in another.* -Sustainability index attempts to reflect true environmental impact of product -Certain companies (if big enough) are setting specs for something supply chain that reward suppliers for meeting those specs (Whole Foods wants organic, McDonald's wants humanely treated beef)
Companies can be eval'd for their commitment to sustainability by the ____.
Companies can be eval'd for their commitment to sustainability by the *Dow Jones Sustainability Index* -Difficult to develop/verify, but we've gotta evaluate each company and support the more sustainable ones somehow
What is con of early product success?
Con of early product success is *inability to meet demand* -Consumers frustrated at never finding good might not want it when it's finally available again
Consumer acceptability should be considered with respect to both ___ and ___ consumers.
Consumer acceptability should be considered with respect to both *current* and *future* consumers.
Why is creativity important in designing a product/process?
Creativity is important in designing a product/process *that results in something many consumers will enjoy eating and coming back for more.* -*Remember This! for Ch. 8*
What is the Fieldprint Calculator?
Developed by Keystone Center, helps American farmers adopt more sustainable practices wrt energy use, greenhouse gas emissions, irrigation water use, land use, soil carbon, and soil loss -Farmers can provide their confidential info to see how they stack up against other farmers in the area -Provides a graphic like Wii Sports used to do -Allows farmers to see where they could do better wrt practices instead of just telling them what to do
Describe Market Testing
Dfn: Begins when best formulation has been prepped using best process and best packaged has been matched to best marketing scheme; Must determine target audience, product name, product placement, merchandising -Use focus groups and consumer sessions (think, Dr. Campbell at the mall) -Image characteristics are focused on closely here -Results here may require modifications at any of the prior steps in product development (can even completely reject a product), but minor modifications can be feasible w/o further consumer testing -May do academic analysis to determine probability of future success -*Full acceptance here sends product to product launch*
Describe a Life-Cycle Analysis
Dfn: Can ID *hotspots* (points in system where improvements can be made in ag production, supply chain, processing distribution, retail operations, and w/ultimate consumer to make product more sustainable) -Can help us reduce fertilizer/pesticide use w/o significant losses in crop yield and spoilage during handling/storage -Don't compromise item's quality/safety -Used to determine which process is more effective -Showed that soda industry's worst impact was b/c packaging, and that recyclable plastic package would help
Improving Existing Products: Product Line Extensions
Dfn: Changes in a product feature (e.g., flavor, content, size, name, or packaging) -Any modification to ingredients will result in change in label as well
Describe Key Quality Attributes (KQA's)
Dfn: Characteristics of products that consumer profiles (created by Marketing and Sales Department) are predicted to enjoy
Describe the Sustainability Consortium
Dfn: Collaboration b/t major companies (Coke, Pepsi, etc.) and environmental org's (EPA, NRDC, Nature Conservancy) to work on ways that encourages the use of life-cycle analyses and a systems approach to truly address problems in sustainability by valid measurement and reporting to have a direct/positive impact in our lives/the environment -Also developing sustainability index for farmers, suppliers, consumers, processors, etc. to evaluate how product contributes to better world
Describe Quality Assurance (QA)
Dfn: Considers all parts of process, composed of activities that ensure quality by *preventing defects* -"Getting it right the first time" -Testing occurs at various steps in process from beginning to end, instead of only at the end -By keeping process operating correctly, product should consistently be of good quality
Define reliability (wrt measurement)
Dfn: Consistency of measurements over time -Needs to be checked periodically by trained personnel -The "scope mount"
Describe Marketing Department
Dfn: Department of free-thinking, creative people who are always thinking about new product concepts and how existing products can be different or more interesting (though not always practical) -Purpose of marketing is to get people to try new ideas
Describe process developers
Dfn: Develop new or modify existing processes, much like product developers -Have strong understanding of engineering concepts -Must understand effects of each unit operation on microbial activity, ingredient functionality, ingredient interaction, etc. -With new processes, process developers may need entirely new pieces of equipment -Process developers test their equipment at pilot plant (miniaturized pieces of equipment that mimic nonideal conditions that occur in manufacturing plant to optimize process operations -Need to work with product developers to ensure the product comes out as so desired (wrt specs)
Describe Quality Control (QC)
Dfn: Developed to make sure that product is safe, wholesome, and of good quality -Consistent quality is achieved by inspecting final product (impractical to inspect at every step) -Focus in QC department is on ID'ing and correcting defects (*reactive*)
Describe value chain
Dfn: Developed to set higher standards for quality and safety w/clear specifications that must be met by suppliers -Use regional value chains for fresher items from smaller farms (provide the farmers with resources to help them compete with bigger corporations) a) Must be able to provide consistent supply of item w/in local distribution system b) Can help solve hotspots (veggie oil in margarine production)
Describe Statistical Process Control
Dfn: Essential element of QA and QM, involves measurement of effectiveness of a process or unit operation based on idea that, by doing everything right in each operation of the process, the final product will be good -Use Shewart Control Chart to provide operator w/visual indication of whether the process is "in control" or not a) Trend of points (either up/down) indicates if a process is about to go "out of control" b) Make adjustments to operation to prevent problems before they occur (when all operations are in control, less inspection of final product is needed) c) So, quality is ensured for QA and QM through SPC -Modern tech has brought in-line sensors to measure physical characteristics (color, temperature), chemical composition (% sugars, % acids) a) Long term reliability of sensor may be issue
Describe consumer acceptability
Dfn: Factors involving individual preference -Ex: Consumer A likes spicy food but Consumer B doesn't
Describe value
Dfn: Factors involving price
Describe the International Organization for Standardization (ISO)
Dfn: Have developed standards for QM, provides standardized approach to quality systems and auditing to compare companies and products globally -Many companies only buy their ingredients from ISO-certified manufacturers -Third-Party Audits: Inspections of plant facilities of ingredient suppliers by company not affiliated with either supplier or buyer of that ingredient a) Help maintain trust b/t supplier and manufacturer, but don't relieve manufacturer of responsibility of maintaining quality/safety of finished product
Define accuracy (wrt measurement)
Dfn: How close a measurement's estimate is to reality -"Is the scope sighted in?"
Define precision (wrt measurement)
Dfn: How close estimates are to each other each time a measurement is made on each sample -Can be easily determined by measuring the same characteristic of the same product many times -"Is the barrel good?"
Define sensitivity (wrt measurement)
Dfn: How effective estimate is at detecting very small amounts
Define relevance (wrt measurement)
Dfn: How important measurement is in relation to consumer acceptability -Property is most difficult to determine b/c measuring consumer acceptability is difficult -The "MOA"
Describe Distribution
Dfn: Includes everything that happens to a product from the time it's produced until it reaches consumer -Goal is to delivery product to consumer in reasonable time in acceptable quality w/adequate amount of shelf life remaining
Describe supply chains
Dfn: Involve everything used in the plant from equipment to raw materials to ingredients to packaging materials to energy/water use (also includes workers) -Suppliers --> Companies who provide goods/services to help produce product a) Needed to provide tech assistance when good isn't working correctly or needs spare parts b) Also includes municipal energy providers (who too can be more efficient) -Sourcing --> Act of finding suppliers and ensuring that they meet company specs (makes at least 13 companies to make loaf of bread) -Raw Materials --> Kept under proper handling, storage, and transport conditions
Describe sanitation
Dfn: Keeping things clean beginning before things even get to processing plant -Any process that removes feces from plant surface also removes microbes -Growing of plants on plastics reduces contact w/soil and pathogens associated w/feces in soil a) Minimize chances animals can roll in dirt/feces for same reasons -Also need to keep plants and live animals in clean environments during transport/storage at plant before processing -In processing plant, need to control pests in warehouses and processing area, keep floors, horizontal surfaces, and food contact surfaces clean/free of dust/debris a) Employees should keep their hands/clothes clean b) Most plants operate 14-18 hour days then are completely cleaned/sanitized before next day (some exceptions) -Also applies to restaurants (health inspectors from local health board check for 'critical violations')
Describe Quality MGMT (QM)
Dfn: Looks at what consumer wants/needs and modifies process accordingly -*Total Quality MGMT (TQM)* encompasses entire company and is responsibility of company's CEO
Describe Hazard Analysis and Critical Control Point (HACCP) system
Dfn: Means of ensuring food safety of food product, involves systems approach to safety -Started as way to meet challenges of providing food for astronauts in space, but adapted to programs on Earth -Seeks to: 1) Destroy, eliminate, reduce hazards (anything harmful to product) a) Can be chemical/physical/biological b) Hazards classified as moderate or severe 2) Prevent recontamination 3) Inhibit growth of harmful microbes and limit toxin production -Has been so successful that advocates want it on sensory quality as well
Describe sustainability
Dfn: Multi-use term, defined here as *meeting the needs of the present w/o compromising the ability of future generations to meet their needs* -W/food, must consider everything that happens in b/t tilling of field or animal being born to meal being served -Also encompasses animal welfare and social justice (living wage and living working conditions)
Describe shelf-life testing
Dfn: Necessary to determine if new product meets min requirements, establish expiration date, and assess the quality of product under conditions likely to be seen by consumer -Understand which characteristics deteriorate most rapidly and thus limit product stability a) Do at least 3 temps, including most likely storage temp and a higher one to accelerate quality losses (but the higher temp might not provide most accurate estimate of shelf life)
Describe product launch
Dfn: Occurs after product passes concept gen, formulation, process design, package design, scale-up, consumer testing, and market testing -Contact news for free publicity (think, Gabrielle Komaroski at CFA) -Rarely make modifications after launch -Make-or-Break
Define sustainable food
Dfn: One that is *designed, manufactured, and sourced under process guidelines, based on the efficient use of natural resources, the minimization of all kinds of waste, and the reduction of negative impact in surrounding communities along their life cycle*
Describe Sales Department
Dfn: Potential source of new product ideas, collect ideas from: -Rumors of new products before they hit shelves -Products that are currently available (including competitors) -What is and isn't working (shelf stability) -How good products could be improved -New products consumers would like; a) These ideas tend to be more practical wrt Marketing Department, since salespeople deal with product/consumers daily and obtain the consumers' POV
Describe quality
Dfn: Properties of food that can be measured by food scientists; Involves properties of a food that distinguish it from similar foods and affect its preferences by consumers -Quality of given product is defined by characteristics that vary from one brand to another within a category (differentiation) that make difference to consumers (degree of preference or acceptability) -Includes all 5 senses and hidden characteristics (safety and nutrition) a) Package also helps quality and acceptability
Describe prototype
Dfn: Successful formulation, can be evaluated for processing effects -Produced in lab -Production time dependent on technical skill of developer, differences in new formulation from existing ones, and difficulties posed in modification
Describe package integrity
Dfn: Type of quality measurement, ensures sealed packages are sealed, can seams are evaluated, glass containers are eval'd -Quality Department will check that net weights are consistent throughout shelf life to ensure processes create consistently-weighted product a) Underweight --> Violate fed reg's b) Overweight --> Costs company money
Describe source reduction
Dfn: Using less total packaging material -Calculation for source reduction must include probability that some people will reuse packaging material (e.g., glass jar), how much weight will contribute to package's transport (so heavy that it'll increase shipping energy use), and how much amount of total packaging can be reduced a) Any change must consider safety/quality/cost
Describe ingredient statement
Dfn: Very important (often ignored) part of label, warns allergenic consumers for reaction potential, alerts careful readers to unwanted preservatives or other chemical-sounding ingredients -Can provide useful clues to developers in making product matches -*Ingredients must be stated in order of quantity added (first present is highest amount)*
Describe consumer acceptability
Dfn: Willingness to buy/eat a product -Consumer attitudes more difficult to measure than quality characteristics -R&D looks at consumer acceptability, relying on QD and QC to make consistent product (logic: If consumer likes it the first time, they'll want the same thing when they buy it the second time) a) Companies w/QM approach will need to learn what current/future consumers want/need -W/peanut butter blind taste studies, UGA students consistently showed preference for most popular brand but this doesn't hold true for other foods in similar blind taste studies (e.g., soda)
What is an early adopter?
Early adopter is *consumer classification for consumer who is among the first to try a good.* -Success here is key b/c recommendations to friends to try or not try new product
Why do process developers not take their ideas directly to the manufacturing plant?
Equipment in manufacturing plant is too big and experimentation time is too valuable, so *process developers use pilot plants instead that mimic manufacturing plants*
Flavor includes both ___ and ___.
Flavor includes both *aroma* and *taste.*
Food companies are more likely to adopt more sustainable practices if the sustainable practice ___, ___, and ___.
Food companies are more likely to adopt more sustainable practices if the sustainable practice: -Actually reduces overall costs of product -Increases overall costs but allows them to produce at competitive selling price -Entices enough loyal consumers b/c their social responsibility
Food processors must be careful to prevent ___, beginning w/raw materials and on every unit operation, using ____ as key to prevent ___.
Food processors must be careful to prevent *contamination* beginning w/raw materials and on every unit operation, using *sanitation*as key to prevent *contamination.* -*Remember This! for Ch. 7*
How is a food product created w/realistic expectations?
Food products are created with food scientists understanding the science and designing the product, but w/assistance from members w/wide range of skills including marketing. -Sometimes food products don't meet all of their original objectives b/c practicality -Put food developer in charge of ingredient interactions
For quality measurement to be useful, it must be ___ (x4).
For quality measurement to be useful, it must be *accurate, precise, sensitive, and relevant.* -*Remember This! for Ch. 7*
Fresh foods are more likely to be ___ than processed ones.
Fresh foods are more likely to be *unsafe* than processed foods. -Development of new fresh foods means developer needs to incorporate safety all throughout supply chain
What are some trendy ingredients rn?
Garlic, Omega-3 oils, nuts, ancient grains (quinoa and chia)
Generally the more control of ___ the retail outlet is able to maintain, the more ___ ___ it becomes and the less ____ is generated.
Generally the more control of *energy* the retail outlet is able to maintain, the more *energy efficient* it becomes and the less *waste* is generated.
What might be the greatest challenge to college students today? (Excluding FDST2010 quizzes)
Greatest challenge to today's college students might be *the ability to put us on the path to sustaining world resources* *-Remember This! for Ch. 9*
HACCP involves a ___ ___ to safety.
HACCP involves a *systems approach* to safety. -Systems approaches characterize related operations w/in process, view whole process as series of integrated steps, and study how these steps interrelate wrt their fundamental properties -Quality measurements w/in QA or QM system benefit greatly from systems approach similar to HACCP wrt quality characteristics
HACCP is mandatory for ___.
HACCP is mandatory for *juices, meat and poultry, and seafood.*
If food companies are able to meet the needs of the estimated 9 bil people on Earth in 2050, they'll need to implement changes through the ___ ___, in the ____ ___, and during ____.
If food companies are able to meet the needs of the estimated 9 bil people on Earth in 2050, they'll need to implement changes through the *supply chain,* in the *manufacturing plant,* and during *distribution.*
Improvement of flavor, color, or texture of product usually happens b/c ___.
Improvement of flavor, color, or texture of product usually happens b/c *customer complaints.* -May occur because sensory quality measured in factory may deteriorate during distribution a) Solution? Extend shelf life of product (new formulation of ingredients, packaging)
In developing HACCP plan, we must do the following ___.
In developing HACCP plan, we must do: 1) Assess all hazards 2) ID critical control points 3) Establish critical limits 4) Monitor control of critical control points 5) Establish corrective actions to be taken when a critical control point is in noncompliance 6) Develop verification system 7) Develop effective documentation and record-keeping system
In developing a formulation, the ___ ___ must determine which ingredients to use and how much.
In developing a formulation, the *food scientist* must determine which ingredients to use and how much. -*Remember This! for Ch. 8*
In developing countries, the greatest source of food waste is ____ whereas, in affluent countries, greatest source of food waste is _____.
In developing countries, the greatest source of food waste is *immediately after harvest* whereas, in affluent countries, greatest source of food waste is *loss of perishable products after consumer purchase.* -Must remember that all resource, air, soil, water, energy (human/animal) inputs have gone into any product we purchase and that *anything wasted by the consumer has much greater environmental impact that waste incurred earlier in value chain*
Wrt food formulation, what is a key responsibility of food developers?
In food formulation, food developers are responsible for *knowing and understanding the function of each ingredient in product and knowing how ingredients interact w/each other.* -Also need to understand what ingredients are essential, what ingredients are replaceable, and the potential effects of ingredient substitution on quality, nutrition, stability, and safety of product
In order to describe properties of food that can be measured by food scientists (____), we must first remove factors that fall under ___ and ____.
In order to describe properties of food that can be measured by food scientists (*quality*), we must first remove factors that fall under *consumer acceptability* and *value.* -Consumer Acceptability: Factors involving individual preference -Value: Factors involving price
What has been the focus of improving efficiency in the processing plant been?
In processing plant, the focus has generally been directed at *water* and energy conservation* -Reducing packaging can cut costs, but selection of sustainable ingredients might raise costs -Higher energy use in processing to increase shelf life might actually prove to be beneficial
Ingredients can be either ___ or ___, and should handled/stored/transported appropriately.
Ingredients can be either *perishable* or *stable,* and should handled/stored/transported appropriately.
Ingredients have many limitations, but a ___ with a good knowledge of different ingredients can usually find one that will perform needed function.
Ingredients have many limitations, but a *developer* with a good knowledge of different ingredients can usually find one that will perform needed function. -For example, sugar subs need to be sweet and fat replacers shouldn't taste radically different
Ingredients must be stated in order of ___.
Ingredients must be stated in order of *quantity added with the first being present at the highest amount.* -*Remember This! for Ch. 8*
It becomes the task of R&D to either ___ or ____.
It becomes the task of R&D to either *design the product* or *let Marketing know constraints and provide alt product that meets some (not all) of guidelines.*
It has been estimated that less than ___% of products developed each year make it to supermarket shelves.
It has been estimated that less than *10%* of products developed each year make it to supermarket shelves. -Of these, most don't last a year before getting pulled by manufacturer
It is even more critical to maintain refrigerated temps in ___ ___ as elevated temps can promote growth of pathogenic microbes.
It is even more critical to maintain refrigerated temps in *fresh meats* as elevated temps can promote growth of pathogenic microbes. -Also important to keep other chilled items in cold chain (must keep them from thawing which would lead to major losses in quality/potential food safety issues)
Knowledge of functional properties of ingredients separates the good ___ from the superior ___.
Knowledge of functional properties of ingredients separates the good *developers* from the superior *developers* -Function properties affect flavor, color, texture in addition to convenience, nutrition, safety, stability
What consumer information must be present on label?
Label must have *Nutritional Facts, product weight/size, and ingredient statement* -Label also needs contact info (e.g., address of manufacturer or distributor), toll-free phone #, website address, and marketing info -Can also require special instructions (e.g., Refrigerate when opened) -Labels can be very hard on small products
How has product innovation helped out liquid milk?
Liquid milk is great for health food market, but traditional milk packages weren't easy for pouring (bad for old people). Redesigned milk packages to open and pour more easily, and some can fit into car cup holders (good for students who don't want a Coke at gas station)
What is a major hotspot in corn production around the world?
Major hotspot in corn production is *availability of water*
What did Malthus predict?
Malthus predicted that *geometric growth of popln would eventually outstrip growth of food production* -But tech has prevented this
How was the hotdog developed?
Many stories, but most prominent story is *vendor decided to put German sausage into French roll.* Since sausage was long/round, he called it dachshund (which was a stupid name) so we called it a hotdog. -Hotdog was big deal b/c didn't need utensils for consumption -Led to development of specific frankfurters for hotdogs, including subs w/turkey for pork/beef -Toppings increased their sales, which also went up b/c packages of buns and wieners were sold in different quantities
Improving Existing Products: Substitute Ingredients
May need to modify existing product via ingredient substitution b/c ingredient becomes unavailable, ingredient's quality is too available, ingredient's price has become unfeasible, or a new, more suitable ingredient has become available. -Can also substitute sugars for sugar subs like Olestra or Stevia -Sub'ing ingredient isn't very simple process, needs numerous product testing to find right balance (and might even need multiple ingredients to replace 1) a) Will new ingredient(s) induce different sensory characteristics to the extent that are significant for consumer acceptability? -Never forget cost
How do we measure the safety of a product?
Measure safety of product *by microbio testing/analysis to determine the number/types of microbes present in select sample* -Must determine presence of pathogens -Thorough knowledge of product (e.g., how it'll be stored and prepped before consumption; types of pathogens likely to be present) helps food scientists determine what specific tests to do
Measurements are only ___ of reality.
Measurements are only *estimates* of reality. -Must consider reliability and precision of instruments doing the estimation
What will world popln be by 2050?
More than 9 bil in 2050 (currently at 7 bil) -Will need to produce at least 1.5x food we currently produce (which can be made all the more difficult by worsening of degraded soil, climate change, etc.)
Most food packages are ___ and end up in the ___ after use.
Most food packages are *disposable* and end up in the *landfill* after use.
Most important function of a food scientist?
Most important function of food scientist is *achieving and maintaining the quality of a product.* -Hard to define quality, but involves absence of bad and presence of good/great/exquisite
What is the most important measure of product success?
Most important measure of product success is *how much money it makes for the company* -Usually takes 1 to 1 1/2 yr for BE (use sales projections to see if product is ahead/behind of expectations)
Most of our favorite products started as __ ___ but have since needed many ____ __ ___ to remain commercially viable.
Most of our favorite products started as *family recipes* but have since needed many *changes in ingredients* to remain commercially viable. -Freshly prepped products not likely to be viable throughout supply chain
When should nutritional labels be accurate?
Nutritional labels should be accurate *at time of food consumption.* -Can do analyses to determine chemical compositions of nutrients wrt their breakdowns -Vitamins/minerals must be estimated/translated into percentage of DV's a) Even though canned foods lose vitamins/minerals during processing, those that remain are retained throughout shelf life b) It's harder to measure vitamin/mineral content w/more perishable foods (e.g., raw meat) -Food scientists must also measure bioavailability of nutrient after it passes through consumer's GI tract
PRPs are overseen by ___, while SSOPs are guidelines of the ____.
PRPs are overseen by the *FDA,* while SSOPs are guidelines of the *USDA.* -Each company must develop specific procedures that are in compliance w/these regulations from receipt of raw materials to cleanup and sanitizing of all processing equipment (including MGMT of wastewater) -*Local health boards manage restaurant health inspections*
What is the packaging engineer responsible for?
Packaging engineer is responsible for *choosing the right materials, ensuring package/product compatibility, and ensuring that package serves all technical req's of product.* -*Remember This! for Ch. 8*
What is a packaging engineer responsible for?
Packaging engineer is responsible for *ensuring package/product are compatible and that package serves all technical requirements of new product*
Describe the energy-efficiency of processing pre-cooked fish and veggies by Pardo and Zufia
Pardo and Zufia compared 4 processing techniques, 2 with heat (steam and microwave pasteurization) and 2 w/o heat (high-pressure pasteurization and MAPs) -*Most sustainable: MAPS:* -Both heat processes contributed to global warming more so that processes w/o heat a) Also used more water
Wrt "industrial food system," what is the common criticism for this system as solution to increasing demand of food due to overpopulation? What's the issue with this criticism?
People complain that 'industrial food system' is too reliant on energy and results in destruction of our natural resource base -But going back wrt tech advancement isn't going to meet increased food demands of overpopulating society (unrealistic)
Perhaps the most important function of a food scientist is achieving and maintaining the ___ of a product.
Perhaps the most important function of a food scientist is achieving and maintaining the *quality* of a product. -*Remember This! for Ch. 7*
Why are products from a pilot plant much more realistic than those made in lab?
Process developer can evaluate different orders/conditions of operations in pilot lab, but can't do that in lab
Process developers must have a strong understanding of ___ concepts.
Process developers must have a strong understanding of *engineering* concepts.
How might Product Developers suggest new product ideas?
Product Developers, given that they work w/new products all the time, might use failed product to generate idea for new product that does work. Other times, Product Developer might have accident that results in totally unexpected but also good product -Product Developers get sent all over for testing of new ideas
Product developers must be very sensitive to ___ of product, though that's not equivalent to perfection. Product developers also need to account for ___.
Product developers must be very sensitive to *quality* of product, though that's not equivalent to perfection. Product developers also need to account for *cost.* -Should also note quality in factory might get lost during distribution
Product innovation has also enabled entrance of foreign foods such as ___ and ___, though the ___ and ___ are often disappointed with the Americanized versions.
Product innovation has also enabled entrance of foreign foods such as *yogurt* and *pizza* though the *French* and *Italians* respectively are often disappointed with the Americanized versions.
Product matches are something that ____ are asked to perform.
Product matches are something that *product developers* are asked to perform. -Look at ingredient statement on product a) Ingredients like citric acid are easy to match, but others like 'natural flavors' are obscure/trade secrets -Usually, most developers have reasonable clue wrt amount, but they can keep experimenting
Who in food processing plants is responsible for following government regulations regarding requirements on water/air leaving plant as result of waste?
QD is responsible for ensuring government reg's over wastewater and waste air (?) are met -Whenever possible, try to turn these wastes into usable products (byproducts) a) Ex: Using low grade meat for animal feed, low grade fruits/veggies for fertilizer
Quality includes ____ ___ that can be readily detected by the 5 senses and ___ ___ that are not readily detectable by consumers.
Quality includes *sensory characteristics* that can be readily detected by the 5 senses and *hidden characteristics* that are not readily detectable by consumers. -*Remember This! for Ch. 7*
Raw materials that don't meet specifications of processing plant are either ___ or ___.
Raw materials that don't meet specifications of processing plant are either *rejected or sold at reduced price*
How might consumers be a source of new product ideas?
Since consumer is who makes/breaks product, good idea for companies to consult consumers about new product ideas -Marketing Departments do focus groups and surveys that ID consumer likes/dislikes wrt new idea or sample of new product a) *Focus Group:* Consists of few consumers and skilled moderator w/carefully scripted set of questions designed to get new ideas and test product concepts i) while some product ideas are generated from consumers, it's difficult to separate those that will appeal to general market from those that just cater to the suggesting consumer
Since crop production is for food and animal feed is a major factor in environmental impact, the ___ is a primary focus of attention and opportunity for improving sustainability.
Since crop production is for food and animal feed is a major factor in environmental impact, the *field* is a primary focus of attention and opportunity for improving sustainability.
Sourcing within a supply chain typically finds the ___ ___ raw material/ingredient/service that results in ___ ___ quality or safety.
Sourcing within a supply chain typically finds the *least expensive* raw material/ingredient/service that results in *minimally acceptable* quality or safety.
Describe standards and specifications (of product)
Standards and specifications should be developed early in product development to guide development -Initial standards/specs are usually hard to accomplish so they might be lowered (sometimes they're raised) a) Test initially with developer and few peers (sensory quality is important here, but can do microbial/nutritional value tests too but that's bigger deal in process development) b) Send more preferred prototypes to pilot plant for testing -Desired sensory properties, acceptable limits of microbes, and nutritional value are eval'd
Supermarkets use the term ____ to describe the amount of product that is wasted from the time it enters the store to the time it leaves as a purchased product.
Supermarkets use the term *shrink* to describe the amount of product that is wasted from the time it enters the store to the time it leaves as a purchased product.
How is taste measured?
Taste is measured using chemical processes to measure sugar concentration (for sweetness), acid concentration (for sourness), and sodium chloride (for saltiness).
The ____ system is a means of ensuring microbial safety of a product.
The *HACCP* system is a means of ensuring microbial safety of a product. -*Remember This! for Ch. 7*
The ___-_-___ is to let environmental outcomes such as carbon/water footprints ID MGMT changes rather than ID'ng standard practices to conserve resources or reduce waste.
The *field-to-market program* is to let environmental outcomes such as carbon/water footprints ID MGMT changes rather than ID'ng standard practices to conserve resources or reduce waste. *-Remember This! for Ch. 9*
The ___ ___ of a product determines the conditions of handling during distribution.
The *shelf stability* of a product determines the conditions of handling during distribution. -Both perishable and shelf-stable products have similar distribution steps, refrigeration isn't big deal for shelf-stable products but is critical for quality of perishable/semi-perishable foods
Why would the 1 calorie beer be unpopular?
The 1 calorie beer wouldn't have alcohol (ethanol has 7 cal/gram), so you'd have a bunch of UGA fans that actually have to watch their football team play for a full 4 quarters
The main benefit of packaging wrt sustainability is extending ___ ___ and thus reducing ___ ___ but the primary problem was the ____ of the ____ that reduced overall sustainability.
The main benefit of packaging wrt sustainability is extending *shelf life* and thus reducing *food waste* but the primary problem was the *discarding of the package* that reduced overall sustainability. -To compensate, food companies are trying to reduce packaging waste via biodegradable materials, composting, downcycling, etc.
The most important measure of product success is ___.
The most important measure of product success is *how much money it makes for the company.* -*Remember This! for Ch. 8*
The most visible part of the waste stream for the food product is the ___ ___.
The most visible part of the waste stream for the food product is the *food package.* *-Remember This! for Ch. 9*
Though it is generally underrated, many consumers will often reject food wrt ___.
Though it is generally underrated, many consumers will often reject food wrt *texture.* -Bananas w/brown spots are too mushy, oysters are too slimy, need maple syrup not too runny but also not too thick -Textural sensations also encompass chemical feeling factors like pungency (onions), heat (peppers), etc.
To improve sustainability during distribution, companies should transport fresh foods ____.
To improve sustainability during distribution, companies *should transport fresh foods as directly as possible to minimize loading and unloading.* *-Remember This! for Ch. 9*
To monitor potential problems, many producers use a ___ ___ to distribution - looking at how individual operations interact w/in overall context of of the system rather than focusing on specific steps.
To monitor potential problems, many producers use a *systems approach* to distribution - looking at how individual operations interact w/in overall context of of the system rather than focusing on specific steps.
To take full advantage of ___ contribution of flavor, must have proper airflow through our mouth and nose.
To take full advantage of *retronasal* contribution of flavor, must have proper airflow through our mouth and nose. -Explains why eating w/nose pinched or eating while sick w/cold will make food not taste as well
Unless enough ___ the new product, it won't survive.
Unless enough *consumers buy* the new product, it won't survive.
Why have product developers been attempting to incorporate garlic into more products?
Want garlic in products b/c it's one of the 'trendy' ingredients in health foods -Garlic is good b/c it allegedly prevents cancer and heart disease -Garlic is bad b/c *halitosis* (bad breath) a) So we use garlic tablets (odorless garlic)
We are living in a world that is growing in ___ and using __ __ faster than we are able to sustain them.
We are living in a world that is growing in *population* and using *natural resources* faster than we are able to sustain them. *-Remember This! for Ch. 9*
When possible, manufacturing plants are using ____ ____ ____ (e.g., sensors or visual systems) to sort out defective items before they're added to finished product.
When possible, manufacturing plants are using *nondestructive measuring systems* (e.g., sensors or visual systems) to sort out defective items before they're added to finished product. -Colorimeter/Spectrophotometer: Best measuring instrument for color, measures physical properties of reflected light that translates those readings into values that can be related to consumer perception of color -Nondestructive methods are also being developed to sort out bad texture (e.g., gumminess, hardness, chewiness, etc.)
When we say we taste a food, we are actually evaluating its ___.
When we say we taste a food, we are actually evaluating its *flavor.*
Whether manufacturing plant adopts QC, QA, QM, TM, or combo, operation is monitored by manger and employees of a ____.
Whether manufacturing plant adopts QC, QA, QM, TM, or combo, operation is monitored by manger and employees of a *Quality Department.*
While QC and QA focus on characteristics of product that define quality, ___ defines quality wrt consumer acceptability.
While QC and QA focus on characteristics of product that define quality, *QM* defines quality wrt consumer acceptability. -QM incorporates everything in QA but develops standards wrt what consumers want -Need to understand consumer, often through Marketing and Sales Department who help in ID'ing the *Key Quality Attributes (KQA's)*
Wrt flavor, it's difficult to use an instrumental measurement to related to ___ ___, so it's important for humans to ____ the product.
Wrt flavor, it's difficult to use an instrumental measurement to related to *consumer perception* so it's important for humans to *actually taste* the product. -Many types of sensory tests (e.g., determining specific differences b/t brands) -There are trained "tasting" panelists a) *Preference Test:* Involves finding out which is the 'best' product, using panelists that are typical consumers
Wrt sanitation, some equipment can be cleaned by circulating chlorinated water through it by means of ____. Other equipment must be completely broken down and each part cleaned separately by means of ___.
Wrt sanitation, some equipment can be cleaned by circulating chlorinated water through it by means of *Clean in Place system.* Other equipment must be completely broken down and each part cleaned separately by means of *Clean out of Place system.*
