What is Food Science?
What are the three main diciplines of food science?
Chemistry, Microbiology and Engineering
Protein is a major component in steak, What form of protein is in meat?
Fibrous
This processing method for jelly heats the product to 194-204 degrees and is then cooled slightly and filled into containers that are immediately sealed.
Hot fill
What organization sets the food safety standards at the farm level for growing and harvesting produce and poultry?
The US Department of Agriculture's Food safety and inspection service
People in this occupation use human senses, scientific instruments, and statistical approaches to understand consumer reactions to foods?
Sensory Scientist
What are the four levels of complexity to describe protein structures?
Primary, Secondary, Tertiary, Quaternary.
Sometimes beef is aged to create a more complex flavor, what causes this reaction?
When exposed to air, the enzymes in the meat break the muscle down, making it more tender.
Some ingredients can play a role in the preservation of a product, for jelly some ingredients are high in what?
Acid
The milk that we get at the grocery store has been pasteurized to create a longer shelf life. What are the different types of pasteurization?
High Temperature, short time- 72 degrees C for 15 seconds, shelf life about 2 weeks, less cooked flavor
Ultra High Temperature- 135 degrees C for 3 seconds, shelf life 3-6 months, cooked flavor due to chemical reactions
Someone that is wanting to work in food safety might work for what association?
The FDA
Taste, aroma and texture are all important sensory elements that enhance our eating experiences. What are the colloidal systems that add structure and texture to certain foods?
Gels, emulsions, foams and sols
What foodborne illnesses are common in raw meat?
Salmonella and E. Coli
This ingredient in jelly is a complex starch derived from plants that thickens and adds a gelatinous texture to the product.
Pectin
What factors go into the shelf life of a product?
Processing methods, Mechanisms, water activity, and the acidity of ingredients.
Professionals in this career go to companies and restaurants to check for compliance with private industry standards or federal food safety regulations.
Food safety and prevention of foodborne illnesses is a major component of food science, what recent act from the FDA was signed by president Obama in 2011?
FDA Food Safety and Modernization Act (FSMA)
When steak is cooked what process causes the brown coloring?
Maillard Browning
What foodborne illness is common among many improperly canned products?
Botulism
The illegal action of adding or replacing the substances of a food with alternative ingredients, or the removal of valuable components without labelling
Adulteration
People in this profession research and study foodborne pathogens and make sure food products comply with health and safety regulations
The engineering behind processing and packaging foods is also an important aspect of food science, What processing method is used to package and preserve most canned goods?
Retort canning
Most steaks that are sold in stores are packaged using this method which reduces the amount of oxygen present to prevent spoilage
Modified atmosphere packaging (Vacuum packaging)
This ingredient in jelly is used as a preservative when used in large amounts and also helps the gel to form.
sugar (corn syrup)
This instrument is used to figure out how many calories are in a certain food and determines what is written on the nutrition facts section of the label.
Bomb Calorimeter
This professional designs and tests product packaging to enhance marketability and efficiency
Packaging Design Engineer