Food Science: Discovery of Fire

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Questions and Answers

Which of the following countries is a key transshipment point of crops, where chemistry plays a crucial role in improving food quality and extending shelf life?

United States

Philippines (correct)

Mexico

South America

What is the primary goal of the Green Revolution of the 1960's?

To improve food quality

To reduce food production

To introduce methods of increasing food production (correct)

To reduce the use of fertilizers and pesticides

Which of the following sciences is responsible for understanding the structure and properties of materials in food packaging?

Computer Science

Microbiology

Materials Science (correct)

Genomics

What is the primary role of Microbiology in food science?

To understand the nature of bacteria, parasites, fungi, and viruses, and developments in their detection, identification, quantification, and control Signup and view all the answers

What is the fifth level of the Survival Hierarchy?

Promotes better health and reduces the risk of disease Signup and view all the answers

Which of the following is NOT a goal of the food industry?

Reduction of food production Signup and view all the answers

What is the role of Computer Science in food manufacturing?

To control food manufacturing processes and analyze data Signup and view all the answers

What is the primary role of Genomics in food science?

To understand plant and animal characteristics, and improve control of desirable attributes Signup and view all the answers

What is one of the benefits of cooking food?

Making food more sanitary Signup and view all the answers

Which of the following is an application of biotechnology in food science?

Production of rice with increased content of beta-carotene Signup and view all the answers

What is the study of physical, chemical, microbiological, and sensory aspects of food known as?

Food Science Signup and view all the answers

Which of the following is a benefit of the discovery of fire in terms of food?

Food became more digestible Signup and view all the answers

What is one of the applications of biology in food science?

Understanding of postharvest plant physiology and food quality Signup and view all the answers

What was made possible by the age of exploration in terms of food?

Distribution of produce from various regions of the world Signup and view all the answers

What is one of the benefits of pottery in terms of food?

Food could be boiled in a liquid Signup and view all the answers

Which of the following is NOT a discipline involved in food science and technology?

Economics Signup and view all the answers

What is one of the criteria for an item to be considered as food?

It must be safe Signup and view all the answers

What is the primary goal of biotechnology in food production?

To modify food components to provide new and/or improved functional properties Signup and view all the answers

What is the term for the process of altering the genetic makeup of organisms to improve their quality or yield?

Genetic modification Signup and view all the answers

What is one of the benefits of biomodification of milk fat in butter-making?

Improved spreadability of butter Signup and view all the answers

Why is affordability a consideration in determining whether an item is considered as food?

Because an item that is beyond one's ability to acquire cannot be considered as food Signup and view all the answers

What is the term for the use of plant cell cultures to produce new flavors?

Plant cell culture technology Signup and view all the answers

What is the primary goal of removing naturally occurring toxins or undesirable characteristics in plants?

To improve the safety of the plants Signup and view all the answers

What is one of the effects of biotechnology in food supply?

New processes for the production of foods and food components Signup and view all the answers

Study Notes

Discovery of Fire and Its Impact on Food

Enabled humans to cook food, making it more digestible and sanitary
Made food taste better

Development of Pottery

Associated with the culture and civilization
Glazed pottery allowed for cookery development, enabling boiling and baking of food
Fruits and grains could be fermented

Age of Exploration

Made possible the distribution of produce from various regions of the world
Key transshipment points: Philippines, Mexico, and South America
Introduced new crops, such as corn, cacao, tomatoes, and peanuts

Green Revolution of 1960s

Introduced methods to increase food production
Improved inputs, such as fertilizers and pesticides, extended shelf life, and introduced functional foods

Disciplines Involved in Food Science and Technology

Biology: understanding of postharvest plant physiology, food quality, plant disease control, and microbial physiology
Biotechnology: development of enzymes for cheesemaking, breadmaking, and fruit juice manufacture
Chemistry: food analysis, essential for implementing many applications
Computer Science: food manufacturing process control, data analysis
Genomics: understanding of plant and animal characteristics, improved control of desirable attributes, and rapid detection of pathogens
Materials Science: effective packaging, understanding of how materials properties provide structure for texture, flavor, and nutrient release
Microbiology: understanding of beneficial, spoilage, and disease-causing microorganisms, and developments in their detection, identification, quantification, and control

Criteria for an Item to be Considered as Food

Safe
Provides nutrients
Provides pleasurable experience during consumption
Satisfies hunger
Affordable

Biotechnology

Genetic modification of organisms (GMOs) for quality, yield, or resistance to diseases
Effects of biotechnology in food supply:
- Modification of food components to provide new functional properties
- New processes for the production of foods and food components
- Removal of naturally occurring toxins or undesirable characteristics in plants

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Description

This quiz covers the importance of fire in cooking and its impact on food digestion and transformation. Learn about the physical, chemical, microbiological, and sensory aspects of food.