Food Science 101
Food is commonly comprised of the following organic compounds: proteins, carbohydrates, and _____ (also referred to as 'fat')
Lipids
Within packaging, MAP represents this
Modified Atmosphere Packaging
What food scientists and packaging engineers collect and analyze during benchtop experiments and manufacturing trials
Data
What appears on the back of the package that informs consumer of basic dietary components, R&D and Regulatory help develop these
Nutrition Facts Panel
According to the FDA, it's the temperature that food must be kept under to be considered "refrigerated"
40oF (4oC)
The name of the fifth basic taste, sometimes referred to as "savory"
Umami
This is the standard footprint size of a pallet in North America
40" x 48"
The "gold standard" method/test to determine a products quality and acceptability
Sensory evaluation
Adding or increasing this component in a formula will almost always make it cheaper
Water
These are added to formulas and products to inhibit spoilage organisms and maintain freshness
Preservatives (i.e. potassium sorbate)
Bacteria, virus, or other microorganism that can cause disease
Pathogen
CRB used for our paperboard sleeves stands for this
Coated Recycled Board
This task involves your evaluation of product after it's made to determine the physical and microbial quality over-time and when it significantly begins to deteriorate
Shelf-Life Validation
It's the process all of us (the cross-functional team) follows when we're trying to launch a new product. Typically, it's led by the Project Management team
Stage-Gate Process
Method of food preservation involving sealing food in an airtight container with high heat and pressure
Canning
The term used to describe a food that does not need any additional preparation and is safe to eat right out of the package. Although, that's not always recommended...
Ready-to-eat
Polyvinylidene Chloride is better known by what trade name
Saran
The term is used when you are developing a food product and you are adding an ingredient (such as a vitamin or mineral) to boost nutritional value
Fortification
The percent at which you add meat to a side dish or food product that DOES NOT require oversight and monitoring by the USDA
Less than 2%
The method for heating milk, juices, or wine to a specific temperature for a certain amount of time to eliminate pathogens and extend shelf-life
Pasteurization
The Maillard reaction (which commonly occurs when toasting bread, for example) causes this visual change to a product
Browning
The style of carton used for Bob Evans Liquid Egg Substitutes and Whites
Gable Top Carton
This governing body oversees all meat production, including our own sausage plants, where at least one representative is always present
USDA
Yeasts, molds, and coliforms are considered _____ type of bacteria, that negatively impact the shelf-life of our side dishes
Spoilage
It measures the concentration of hydrogen ions in a substance, helps you determine how acidic, caustic, or neutral something is
pH