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Questions and Answers
What is the primary purpose of blanching in food processing?
What is the primary purpose of blanching in food processing?
Which temperature and time combination is associated with pasteurization?
Which temperature and time combination is associated with pasteurization?
What is the main difference between sterilization and pasteurization?
What is the main difference between sterilization and pasteurization?
What is the key characteristic of the dehydration process?
What is the key characteristic of the dehydration process?
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Which method utilizes heated air for food processing?
Which method utilizes heated air for food processing?
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What type of flavours are generated from the Maillard reaction that can be perceived as undesirable?
What type of flavours are generated from the Maillard reaction that can be perceived as undesirable?
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Which of the following nutrients are affected by the Maillard reaction, leading to decreased bioavailability?
Which of the following nutrients are affected by the Maillard reaction, leading to decreased bioavailability?
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Which harmful substance can be generated from protein-rich foods as a result of the Maillard reaction?
Which harmful substance can be generated from protein-rich foods as a result of the Maillard reaction?
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What is a potential health risk associated with the substance acrylamide generated through the Maillard reaction?
What is a potential health risk associated with the substance acrylamide generated through the Maillard reaction?
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In which type of processing is food most susceptible to the Maillard reaction?
In which type of processing is food most susceptible to the Maillard reaction?
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What major transformation is attributed to cooking in early human evolution?
What major transformation is attributed to cooking in early human evolution?
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Which carbohydrates are found in bread as a result of cooking?
Which carbohydrates are found in bread as a result of cooking?
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In food processing, which of the following is NOT typically enhanced by cooking?
In food processing, which of the following is NOT typically enhanced by cooking?
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What aspect of cooking requires controlling variables for consistent results?
What aspect of cooking requires controlling variables for consistent results?
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Which components are combined in food that contribute to its flavor and texture?
Which components are combined in food that contribute to its flavor and texture?
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Which ingredient contributes to the simple carbohydrates found in a chicken patty?
Which ingredient contributes to the simple carbohydrates found in a chicken patty?
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What is the role of cooking in relation to microbial quality in food?
What is the role of cooking in relation to microbial quality in food?
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What type of carbohydrates are predominant in vegetables?
What type of carbohydrates are predominant in vegetables?
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What was the primary source of contamination in the Spize case?
What was the primary source of contamination in the Spize case?
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Which type of bacteria causes food infection linked to faecal matter?
Which type of bacteria causes food infection linked to faecal matter?
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What notable action contributed to the spread of Norovirus in the mentioned case?
What notable action contributed to the spread of Norovirus in the mentioned case?
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Which organism is known for producing heat-resistant toxins related to food intoxication?
Which organism is known for producing heat-resistant toxins related to food intoxication?
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In the Grand Ballroom incident, which surfaces were found to have Norovirus contamination?
In the Grand Ballroom incident, which surfaces were found to have Norovirus contamination?
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What is the consequence of improper cleaning practices reported in the case?
What is the consequence of improper cleaning practices reported in the case?
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How many people fell ill from the events at the Grand Ballroom?
How many people fell ill from the events at the Grand Ballroom?
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Which of these methods can typically prevent the spread of Norovirus?
Which of these methods can typically prevent the spread of Norovirus?
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What type of food generally harbors Faecal Coliforms?
What type of food generally harbors Faecal Coliforms?
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Which of the following is not a source of contamination listed in the case?
Which of the following is not a source of contamination listed in the case?
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What is one key benefit of food processing?
What is one key benefit of food processing?
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Which of the following best describes the concept of shelf-life?
Which of the following best describes the concept of shelf-life?
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What was Nicholas Appert known for in food processing?
What was Nicholas Appert known for in food processing?
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Which of the following affects the nutritive value of food during processing?
Which of the following affects the nutritive value of food during processing?
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What type of microbial activity is intended in food processing?
What type of microbial activity is intended in food processing?
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How do processed foods compare to raw foods in terms of shelf-life?
How do processed foods compare to raw foods in terms of shelf-life?
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Which of the following best describes the overall impact of food processing?
Which of the following best describes the overall impact of food processing?
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Which factor is NOT a focus of food processing techniques?
Which factor is NOT a focus of food processing techniques?
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What type of heat transfer occurs when frying a steak in a pan?
What type of heat transfer occurs when frying a steak in a pan?
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Which form of heat transfer is described as movement of a heated material against a colder material?
Which form of heat transfer is described as movement of a heated material against a colder material?
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What is the main factor that initiates the Maillard reaction?
What is the main factor that initiates the Maillard reaction?
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Which of the following does NOT utilize radiation for heat transfer?
Which of the following does NOT utilize radiation for heat transfer?
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What is the role of temperature and pH in protein denaturation?
What is the role of temperature and pH in protein denaturation?
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What examples are given for reducing sugars in the Maillard reaction?
What examples are given for reducing sugars in the Maillard reaction?
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Which method utilizes forced convection?
Which method utilizes forced convection?
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What type of browning is the Maillard reaction primarily responsible for?
What type of browning is the Maillard reaction primarily responsible for?
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Which heat transfer method does NOT typically involve physical movement of materials?
Which heat transfer method does NOT typically involve physical movement of materials?
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What component forms during the Maillard reaction that contributes to flavor and aroma development?
What component forms during the Maillard reaction that contributes to flavor and aroma development?
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What is the best example of dry heat cooking?
What is the best example of dry heat cooking?
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What is one of the key reactions taking place during heat transfer in cooking?
What is one of the key reactions taking place during heat transfer in cooking?
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In which cooking method is dielectric heating used?
In which cooking method is dielectric heating used?
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Which example demonstrates natural convection?
Which example demonstrates natural convection?
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Study Notes
Introduction
- This is an introduction to food information, week 1.
- Opinions should be formed with facts.
- Facts lead to informed opinions and decisions.
Where to get food information from?
- Online articles
- Online conversations and posts
- Advertisements and shows
- Conversations in person
- Research papers
- Newspapers / books
- Site of purchase (e.g. supermarket)
- Overall display
- Product information
Information about food
- Confirmation bias affects online sources.
- The effect of sugar on behavior or cognition in children has been studied.
What do you pay attention to on a food package?
- Nutrition information
- Ingredients
- Preparation instructions
- Manufacturing and distribution details
- "Best before" dates
Main types of misinformation about food?
- Questions of health, safety, taste, cost & convenience, and sustainability of foods can be misrepresented.
Knowing about food
- Understanding the reasons and methods behind misinformation about food.
- Evaluate nutrition and health data systematically and critically.
- Assess reliability of a food source
- Study experimental techniques in nutritional research
- Rely on existing scientific knowledge
Motivation for food misinformation
-
Profit: Products sold by lobbyists or internet traffic
- Advertisements imply dietary tips from people in the medical field to sell their products
-
Personal beliefs: Health gurus or medical professionals
- Promoting health supplements with no financial gain
- Belief in unproven theories and ideas
-
Lack of understanding: News reporters
- Lack of understanding about the subject may lead to incorrect interpretations/reportings of research findings.
How? Methods misinforming on food
- Endorsing from 'medical experts', celebrities and sports stars
- Using misconceptions on reliable sources of the information
- Misconceptions are exploited by those who want to sell products.
- Claiming vitamins, minerals, and herbs are harmless.
Common types of research papers
- Case report or case series: Detailed report on symptoms, diagnosis, treatment, and follow-up of a patient.
- Opinion: An individual viewpoint on an event/work.
- Original Research Articles: Studies conducted in-vitro, with cell lines or animal / human trials.
- Review: Summary of published scientific studies on a topic.
- Systematic review: Summarizing the evidence about a particular question.
- Meta-analysis: Analyze and combine the results of multiple scientific studies
Vitamin D & Inflammation
- Vitamin D's effect on inflammation during stimulation by bacteria or viruses.
COVID-19 and IL-6
- Vitamin D's possible role in relation to COVID-19 and IL-6 (inflammation).
How to use a research paper to inform yourself about food and health?
- Title: Concise summary of the paper.
- Abstract: Summary of the entire research including key findings.
- Introduction: Background information to understand the objectives.
- Methods: Experimental design and procedures.
- Results: Summary of the collected findings.
- Discussion or Conclusion: Summary of results in the context of other studies and further work suggestions.
- Declaration of conflict of interest (COI): Discloses the potential conflicts of interest related to the paper.
Deconstructing Food (Methods of Science)
- Using methods of science is important to understand the effect of foods or nutrients on humans
- Importance of scientific methods in examining effects of foods/nutrients on humans
- Formulation of hypothesis, cell line studies, and animal trials are all key steps
- Human studies are necessary, with a focus on design
Deconstructing Food (Epidemiological Studies); Types of Epidemiological Studies
- Observational studies
- Subjects under free living conditions with no alterations
- Reveals correlation
- Cross-sectional: A snapshot of the population at a particular time.
- Case-control: The history of the disease and non-diseased subjects is compared.
- Cohort: Follow a group of individuals over time and look at how factors are correlated to the disease.
- Intervention: Involves external intervention, comparing an experimental and control group.
Experimental Study Design
- Randomization: Participants are grouped randomly.
- Single-Blinded Placebo Control: Participants are unaware of whether they receive a treatment or placebo.
- Double-Blinded Placebo Control: Neither the participants nor the researchers are aware of which group is receiving the treatment or placebo during data collection.
Placebo Effect
- Change in health, due to the expectations associated with a treatment
- Good placebos are identical to actual treatment.
Placebos in Nutrition Research
- Whole food interventions lack ideal placebos to be used in experimental studies.
Pyramid of Scientific Evidence of Human Studies
- Meta-analysis or systematic review
- Intervention studies
- Cohort studies
- Case control studies
- Cross-sectional studies
- Animal trials
- Case reports or opinion papers & letters
Food Components (Macronutrients)
- Learning Objectives: Describe the general nutritive compositions of foods; relate the nutritive composition of foods to effects on health.
- Macronutrients are essential for energy and body functions.
- Micronutrients are essential in smaller quantities.
Nutrients
- Macronutrients: Carbohydrates, proteins, fats. Required in large quantities.
- Micronutrients: Vitamins, minerals. Required in small quantities, no calories provided.
Carbohydrates
- Major energy source
- Simple sugars (mono- and di-saccharides) : 4 calories per gram
- Complex carbohydrates (digestible): 4 calories per gram
- Complex carbohydrates (non-digestible): 0-2 calories per gram
- Important source of energy for humans.
Simple Sugars
- Glucose, Fructose, Galactose
- Di-saccharides: Sucrose, Lactose, Maltose
- High-fructose corn syrup (HFCS)
- Mixture of 55% fructose and 45% glucose.
Simple Sugars and Health
- High sugar intake can have negative effects on health
- Associated with chronic diseases.
- Food with added sugars are energy dense.
Complex Carbohydrates
- Polysaccharides contain multiple units of saccharides
- Carbohydrates are broken down by enzymes into glucose for energy release
- Dietary fiber is not digestible by the body.
Fried Foods or Seafoods?
- High bad cholesterol (LDL)
- Some foods may contribute to high cholesterol levels.
Dietary Fats
- Saturated fatty acids (e.g., animal fats, coconut oil, palm oil)
- Solid at room temperature.
- Monounsaturated fatty acids (e.g., olive oil, canola oil)
- Polyunsaturated fatty acids (e.g., safflower oil, sunflower oil)
- Omega-3 (e.g., flaxseed oil, fish oil)
Triglycerides
- Most common form of fatty acids in foods
- Fatty acids can be saturated, monounsaturated, or polyunsaturated
- Digested into fatty acids and glycerol.
Fatty Acids
- Saturated: Hydrogen atoms saturated
- Solid at room temperature (e.g. animal fats)
- Unsaturated: Not saturated with hydrogen atoms
- Liquid at room temperature (e.g. plant oils)
Hydrogenation
- Unsaturated fatty acids are prone to oxidation
- Process to increase the saturation of unsaturated fatty acids
- Leads to creation of trans fatty acids.
Dietary Cholesterol
- Type of dietary fat linked to heart health
- Found in animal products and produced by the liver.
- One-third of cholesterol is in animal products, the rest is produced by the liver.
Blood Cholesterol
- Lipoproteins carry cholesterol in the bloodstream
- Low-density Lipoprotein (LDL) : bad cholesterol
- High-density Lipoprotein (HDL) : good cholesterol
- Distinct from dietary cholesterol.
High Cholesterol?
- Liver produces LDL
- Lower saturated fat intake leads to lower LDL levels
- No strong correlation between dietary cholesterol and LDL levels
Proteins
- Animal products have complete proteins.
- Plant products have incomplete proteins.
- Contains 4 calories per gram. Not a preferred source of energy, but still required for body functions
- Broken down into amino acids for use. Essential acids and non-essential acids
Proteins and their functions
- Proteins give the body structure and support and are used in variety of body parts
- Amino acids are used to maintain body functions
- Proteins have different roles as the amino acid and lengths vary
Essential & Non-Essential Amino Acid
- Essential: cannot be produced by the body, obtained through diet
- Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine
- Non-essential: produced by the body
- Alanine, Arginine, Asparagine, Aspartic acid, Cysteine, Glutamic acid, Glutamine, Glycine, Proline, Serine, Tyrosine
Protein Quality
- Presence of essential amino acids determines the quality
- Animal products have all essential amino acids
- Plant proteins may lack certain essential amino acids
- Combinations of plant proteins can provide all essential amino acids
Complementary Protein Sources
- Consuming a combination of plant proteins can provide all essential amino acids.
Summary: Macronutrients
- Macronutrients in our diet and their roles, and their effect on human health
Food Components (Micronutrients)
- Learning Objectives: Describe micronutrients and their general properties & Discuss the consequences of selected micronutrient and their effects on health.
- Micronutrients are essential for many metabolic processes, but are present in varying amounts in the body.
Vitamins
- Only consist of vitamins A, D, E, K, C, and B complex
- Natural and required by the human body
- Misleading information in some supplements may lead to incorrect understanding about active ingredients.
- Fat-soluble: A, D, E, K, C
- Water-soluble: Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic, Pyridoxine (B6), Folate, Vitamin C, Biotin, Cyanocobalamin (B12)
Vitamin D
- Synthesized by the body when exposed to UV light
- Too much vitamin D is not generally from the body, but from supplementation
- Vitamin D is required to absorb calcium and phosphorus from our diet.
- Deficiency leads to bone weakening
Vitamin C
- Enhances the body's immunity and connective tissues.
- Deficiency leads to scurvy.
- Supplements may lead to over-consumption, leading to excretion through urine.
Minerals
- Obtained from the diet, but do not provide energy.
- 15 essential minerals are obtained from diet.
- Function as co-factors in metabolic processes.
Minerals in the Body
- Different minerals are present in different quantities in the body
- Some minerals are labeled as "major" ("major" minerals are present in large quantities in the body).
- Others are labeled "trace" minerals because they are present in smaller amounts in the body.
What makes food healthy?
- Energy-dense foods are high in calories per weight of food.
- Nutrient-dense foods are high in nutrients relative to calorie content.
- Empty calories have high calories relative to low nutrients.
Applying the concepts
- Evaluation of the healthiness of foods based on calories and nutrient density
- Comparing between two products using a given table of values.
Summary: Micronutrients
- Micronutrients in our diet and their roles, and their effect on human health
Week 3 Summary
- Covers the digestion and absorption of nutrients, the hierarchy of scientific evidence
- Definitions of different food groups.
- Classification of different techniques in food preparation.
Digestion and Absorption of Nutrients
- Macronutrients: Carbohydrates, proteins, fats.
- Mouth: Physical crushing, digestion of carbohydrates begins in the mouth
- Stomach: Denaturing of proteins, digestion of carbohydrates, and fat and protein occur in minimal amounts.
- Small intestines have a full digestive process, and most nutrients are absorbed here
- Large intestines have no digestive enzymes, but partly digested carbohydrates may be broken down by intestinal bacteria
Digestion and absorption of micro-nutrients and other components in food
- Micro-nutrients: Vitamins and minerals in our diet. Most are absorbed directly without hydrolysis.
- Examples: Vitamin C, vitamin D
- Some small molecules (eg. Alcohol) are absorbed directly.
Digestion and absorption
- Describes the processes of digestion and absorption for carbohydrates, proteins, fats, water, and alcohol.
- Digestion occurs in different parts of the gastrointestinal tract, with different enzymes involved.
Putting everything together
- Synthesis information discussed in past weeks.
- Dietary components and methods of food digestion and absorption
- Includes summary of food groups discussed previously in the sessions.
Proteins (large macromolecules)
- Proteins are big molecules with many functions.
- They have different shapes and structures for different functions in the body.
- Changes in pH and temperature impact protein function due to changes in quaternary structure.
- Digesting proteins involves proteases such as pepsin and trypsin in the hydrolysis process.
Should you buy the supplement?
- Assessment of whether to buy a supplement by evaluating the scientific evidence regarding the supplement discussed
- Evaluating the quality and integrity of human studies in relation to the supplement Evaluation of whether the method in question makes sense.
Physics and Chemistry
- Different methods of heating foods
- Key reactions of heat transfer in foods
- Protein denaturation
- Maillard reaction
Food Technologies
- Timeline of different food technologies & innovations
- Understanding different heating methods (e.g. conduction, convection, radiation)
- Understanding Maillard reaction: Causes browning, flavor & aroma in foods. Temperature and pH are influential parameters in the reaction.
Sensorial Aspects
- The components in food that can be related to the taste, smell, texture, and other important interactions in the taste receptors.
Catching Fire
- The evolution and history of cooking for transformation of our ancestors, and their ape-human origins
Effects of Food Processing
- Sensory quality
- Microbial quality
- Nutritive value
Is Cooking an Experiment?
- Comparison of a recipe and an experimental protocol. The key ingredients and instructions are the same.
Food Compositions and Cooking
- Food components and cooking temperatures including different times at various temperatures
- Denaturation & protein, microbial safety, and their relations to cooking temperature
Heat Transfer Methods
- Conduction: Transfer of heat via direct contact
- Convection: Movement of heated material against colder material
- Radiation: Electromagnetic radiation, without physical medium.
Summary of Heat Transfer Methods
- Summarizes the various methods of heat transfer and their applications in cooking.
Key Reactions during Heat Transfer
- Protein denaturation: Protein changes its structural shape due to heat.
- Maillard reaction: Browning caused by the chemical reaction between reducing sugar (carbohydrates) and amino acid (proteins)
Impact of Maillard Reaction
- Impacts of the Maillard reaction on foods and flavors/aromas/nutrients
Impact of Maillard Reaction (Generation of potentially harmful substances)
- Creation of potentially harmful substances such as heterocyclic aromatic compounds and acrylamide
- Negative effects of the Maillard reaction
- Harmful components
Wok Hei
- The various methods of cooking for wok hei and their effects
- How wok hei is created
- The importance of conduction and convection
Food Processing at Home and at Scale
- Types of food processing methods
- Mild heat
- Blanching
- Pasteurization
- High heat
- Sterilization
- Dehydration
- Reduce temperature
- Chilling
- Freezing
Novel Food Processing Methods
- High pressure
- Pulse electric field
- Irradiation
High Pressure Processing (HPP)
- High pressure method used in food processing, which inactivates microbes & enzymes
- The method retains food quality and natural freshness
Pulsed Electric Field (PEF)
- Short pulse electric field, which uses electrodes to inactivate microorganisms.
- Minimal or no detrimental effect on food quality attributes
Irradiation
- Using radiation to destroy microbes in foods.
- Accepted by various countries/WHO
Chemical methods
- Using chemical preservatives (examples: salt, sugar, organic acids)
- This method helps prevent microbial activity which thereby leads to shelf life extensions
Biological methods - Fermentation
- Using beneficial microbes to improve the quality of food through preservation and transformation.
- Examples: Bread, beer, wine, yogurt, tempeh, soy sauce, kimchi
- Beneficial microorganism will produce acids, alcohols or antimicrobials, thereby preserving the product
Effects of fermentation
- Preserves foods by producing acids, alcohols or antimicrobials
- Sensory changes in texture, taste and aroma, slight changes in color
- Overall improvement in the nutritional value, and digestibility of the food
Food labels
- Identifies components, evaluates simple label claims and explains the requirements for food labels
- Includes information on different types of food labels, including 'Healthier Choice' logo, nutrition claims and nutrition information panels
- Discusses safety concerns, allergens and expiry dates.
Summary
- Summary of the main points and key elements discussed in the food labeling sessions
Credits
- Provides the names of the speakers and who made the visuals and graphics in the session
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Description
Test your knowledge on the key concepts of food processing, including techniques like blanching, pasteurization, and dehydration. Understand the implications of the Maillard reaction on flavors and nutrient availability in food. This quiz is a great way to reinforce your understanding of food safety and processing methods.
