Podcast
Questions and Answers
What does the term 'food quality' encompass?
What does the term 'food quality' encompass?
Which of the following best describes 'taste stimuli'?
Which of the following best describes 'taste stimuli'?
According to the World Trade Organization, what is a 'standard' defined as?
According to the World Trade Organization, what is a 'standard' defined as?
What is included in the term 'digestibility'?
What is included in the term 'digestibility'?
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What property are the nerves of the nose sensitive to?
What property are the nerves of the nose sensitive to?
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In relation to taste, what does 'taste stimuli' primarily refer to?
In relation to taste, what does 'taste stimuli' primarily refer to?
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'Digestibility' refers to:
'Digestibility' refers to:
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'Food quality' does NOT include:
'Food quality' does NOT include:
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'Standards', according to the World Trade Organization, are:
'Standards', according to the World Trade Organization, are:
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'Taste stimuli' are primarily related to:
'Taste stimuli' are primarily related to:
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Study Notes
Food Engineering and Technology
- Food engineers design sustainable food processes to produce safe, healthy, and convenient food.
- Food technology involves applying food science in the selection, preservation, processing, packaging, and distribution of food.
Food Product Development
- Involves stages a business undergoes to bring new food products or innovations to market, applicable to both home-based and corporate businesses.
Dietary Fats and Nutrients
- Saturated fats, found in animal-based foods and some plant oils like coconut and palm oil, are less abundant in foods like chicken, nuts, and legumes.
- Vitamins are essential for body growth and repair, classified into fat-soluble (A, D, E, K) and water-soluble (C and B vitamins).
Macronutrients
- Proteins facilitate growth and body repair; sources include seafood, meat, eggs, beans, and nuts.
- Carbohydrates serve as the primary energy source, found in grains, fruits, vegetables, and dairy; they include sugars, fibers, and starches.
- Fats provide more energy than carbohydrates due to their higher carbon and hydrogen content, contributing to energy needs.
Minerals and Water
- Essential for various bodily functions; sources include cereals, meat, dairy, nuts, fruit, and vegetables.
- Water constitutes about 60% of the body, crucial for nutrient transport, joint lubrication, temperature regulation, digestion, and waste removal.
Functions of Food
- Food is classified by its physiological functions:
- Energy-yielding foods include carbohydrates, fats, and proteins.
- Body-building foods are high-quality proteins from milk, eggs, meat, and fish, essential for tissue synthesis.
- Protective and regulatory foods provide proteins, vitamins, and minerals for bodily regulation.
Psychological and Social Aspects of Food
- Food fulfills emotional needs, providing a sense of security and social connections, unique to cultural practices.
- Sharing meals signifies social acceptance, friendship, and respect while reinforcing social bonds.
Food Quality Determinants
- Odor detection and sensory evaluation are key to assessing food quality, impacting consumer health and well-being.
- Food quality is evaluated based on its nutrition, taste, sanitation, digestibility, and cost-effectiveness.
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Description
Test your knowledge on food engineering, food technology, and food product development. Learn about designing sustainable food processes, applying food science to food selection and preservation, and stages involved in bringing a new food product to the consumer market.
