FOOD 2010 - DE EXAM QUESTIONS WITH
ANSWERS 100% SOLVED
Introduction to FOOD 2010 - ANSWER - Food science is an interdisciplinary field,
chemistry, biology, biochemistry, economics, nutrition, process package, distribution
- Food production, manufacturing, processing and distribution constitute the food
industry
What is Food Science and Technology? - ANSWER - Food science is an applied science
that take principles from the basic sciences and applied them to study the nature of
foods and to solve for food-related problems
- Food technology is concerned with the development, processing, preservation,
packaging and distribution of safe, nutritious and appealing food
Major Disciplines in Food science? - ANSWER - Food chemistry: examines chemical
composition and physical properties of foods
- Food Microbiology: examines the role of microorganisms in food
- Food Processing: concerned with techniques for preparing and packaging food to
ensure safety, wholesomeness, product consistency, and nutritional quality
- Food engineering: concerned with applying physical and engineering principles to
control unit operations in food processing
- All the above are considered as the major disciplines under the food science umbrella,
all disciples are interrelated
,Stakeholders in the Food industry? - ANSWER - All of us are to some extent
- Local to global contributions and employs many people
- Producers Processors Distributors food service & retail consumers
What Roles do Stakeholders play? - ANSWER - Purchasing and using products as well as
shaping trends in the industry by the type of products and services demanded
- Consumers can influence corporate ethics, rejection or animals testing, etc.
- Trade and consumer associations act as advocates for interests of particular sectors (or
groups within sectors)
What is the economic and social impact of the agri-food industry? - ANSWER - In many
countries a large contributor to GDP, national tax revenues and employment
- Trend of global markets has heightened urgency to adequately and expediently
address international trade issues concerning tariffs, food safety, food labelling, and
product standards; oftentimes, these are highly contentious issues that are difficult to
resolve
Global Food Issues - ANSWER - Several food scientists have devoted part of their careers
to assisting foreign countries in matters related to prevention of food-borne illness,
sustainable agricultural practices, marketing of commodities, food security, and
prevention of malnutrition - there has also been a movement towards examining ethical
and social issues in the world food system
- Food security = assured access to enough food at all times for an active and healthy
lifestyle
,Food Composition - ANSWER - Refers to the substances or components found in a food
product
- Key nutrients that compose food include proteins, carbohydrates, fats, water, minerals,
vitamins, and phytochemicals
Determining Food Composition - ANSWER - Nutrient content of food is influenced by
variety, season, geographical differences, stage of harvesting, handling, commercial
processing, packaging commercial processing, packaging, storage, display, home
preparation, cooking and serving
Proximate Analysis - ANSWER - A method of determining food composition by
separating foods into nutritive fractions through a series of chemical determination
- Different fractions include water or dry matter, crude protein, ether extract or fat, crude
fibre, nitrogen free extract (sugars and starches) and ash or total mineral
Spectrophotometry & 2 types of Chromatography (liquid and gas) - ANSWER - New
methods that allow the determination of fatty acids, cholesterol, amino acids, specific
minerals, and vitamins
Energy in Food - ANSWER - Measured in terms of calories, the calorie is a metric unit of
heat measurement
- Small calorie (cal.) us the amount of heat required to raise the temperature of 1 gram
of water from 14.5C to 15.5C
- Kcal is 1000cal. This is used to express the amount of energy that a food provides when
consumed
, - Calorimeters measure the heat developed during the combustion of food
- Bomb calorimeters have been used to determine the calorie content of foods - consists
of an enclosure in which the reaction takes place, surrounded by a liquid that absorbs
the heat of the reaction
What are food laws and regulations? - ANSWER - Publications as early as the old
testament dictate methods to preserve food and outline prohibited foods
- More recently, food laws have played key roles for ensuring consumer protection and
to facilitate domestic and international trade
Food Regulatory Agencies - ANSWER - The World: most important are FAO and WHO
- Food and Agriculture Organization (FAO) of the United Nations: largest autonomous
agency within the UN, raise levels of nutrition and standards of living
- World Health Organization (WHO): promotes high quality of health in all people
(physical, mental and social well being)
- Codex Alimentarius Commission (CAC): established to develop international standards
to facilitate trade and protect health of consumers
- World Trade Organization (WTO): legal and institutional foundation of multilateral
trading system for trade in goods, services, and intellectual property
- Canada: Regulated a federal, provincial and local levels
- Canadian Food Inspection Agency (CFIA): responsible for inspecting all imported and
domestic food products in canada
- Health Canada: monitor food issues
- Agriculture and Agri-Food Canada: research and support programs related to
agriculture, rural development, and export market development
ANSWERS 100% SOLVED
Introduction to FOOD 2010 - ANSWER - Food science is an interdisciplinary field,
chemistry, biology, biochemistry, economics, nutrition, process package, distribution
- Food production, manufacturing, processing and distribution constitute the food
industry
What is Food Science and Technology? - ANSWER - Food science is an applied science
that take principles from the basic sciences and applied them to study the nature of
foods and to solve for food-related problems
- Food technology is concerned with the development, processing, preservation,
packaging and distribution of safe, nutritious and appealing food
Major Disciplines in Food science? - ANSWER - Food chemistry: examines chemical
composition and physical properties of foods
- Food Microbiology: examines the role of microorganisms in food
- Food Processing: concerned with techniques for preparing and packaging food to
ensure safety, wholesomeness, product consistency, and nutritional quality
- Food engineering: concerned with applying physical and engineering principles to
control unit operations in food processing
- All the above are considered as the major disciplines under the food science umbrella,
all disciples are interrelated
,Stakeholders in the Food industry? - ANSWER - All of us are to some extent
- Local to global contributions and employs many people
- Producers Processors Distributors food service & retail consumers
What Roles do Stakeholders play? - ANSWER - Purchasing and using products as well as
shaping trends in the industry by the type of products and services demanded
- Consumers can influence corporate ethics, rejection or animals testing, etc.
- Trade and consumer associations act as advocates for interests of particular sectors (or
groups within sectors)
What is the economic and social impact of the agri-food industry? - ANSWER - In many
countries a large contributor to GDP, national tax revenues and employment
- Trend of global markets has heightened urgency to adequately and expediently
address international trade issues concerning tariffs, food safety, food labelling, and
product standards; oftentimes, these are highly contentious issues that are difficult to
resolve
Global Food Issues - ANSWER - Several food scientists have devoted part of their careers
to assisting foreign countries in matters related to prevention of food-borne illness,
sustainable agricultural practices, marketing of commodities, food security, and
prevention of malnutrition - there has also been a movement towards examining ethical
and social issues in the world food system
- Food security = assured access to enough food at all times for an active and healthy
lifestyle
,Food Composition - ANSWER - Refers to the substances or components found in a food
product
- Key nutrients that compose food include proteins, carbohydrates, fats, water, minerals,
vitamins, and phytochemicals
Determining Food Composition - ANSWER - Nutrient content of food is influenced by
variety, season, geographical differences, stage of harvesting, handling, commercial
processing, packaging commercial processing, packaging, storage, display, home
preparation, cooking and serving
Proximate Analysis - ANSWER - A method of determining food composition by
separating foods into nutritive fractions through a series of chemical determination
- Different fractions include water or dry matter, crude protein, ether extract or fat, crude
fibre, nitrogen free extract (sugars and starches) and ash or total mineral
Spectrophotometry & 2 types of Chromatography (liquid and gas) - ANSWER - New
methods that allow the determination of fatty acids, cholesterol, amino acids, specific
minerals, and vitamins
Energy in Food - ANSWER - Measured in terms of calories, the calorie is a metric unit of
heat measurement
- Small calorie (cal.) us the amount of heat required to raise the temperature of 1 gram
of water from 14.5C to 15.5C
- Kcal is 1000cal. This is used to express the amount of energy that a food provides when
consumed
, - Calorimeters measure the heat developed during the combustion of food
- Bomb calorimeters have been used to determine the calorie content of foods - consists
of an enclosure in which the reaction takes place, surrounded by a liquid that absorbs
the heat of the reaction
What are food laws and regulations? - ANSWER - Publications as early as the old
testament dictate methods to preserve food and outline prohibited foods
- More recently, food laws have played key roles for ensuring consumer protection and
to facilitate domestic and international trade
Food Regulatory Agencies - ANSWER - The World: most important are FAO and WHO
- Food and Agriculture Organization (FAO) of the United Nations: largest autonomous
agency within the UN, raise levels of nutrition and standards of living
- World Health Organization (WHO): promotes high quality of health in all people
(physical, mental and social well being)
- Codex Alimentarius Commission (CAC): established to develop international standards
to facilitate trade and protect health of consumers
- World Trade Organization (WTO): legal and institutional foundation of multilateral
trading system for trade in goods, services, and intellectual property
- Canada: Regulated a federal, provincial and local levels
- Canadian Food Inspection Agency (CFIA): responsible for inspecting all imported and
domestic food products in canada
- Health Canada: monitor food issues
- Agriculture and Agri-Food Canada: research and support programs related to
agriculture, rural development, and export market development
