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Questions and Answers
What is the primary focus of food science according to the text?
Which of the following is NOT considered a basic science in the context of food science?
What is the primary focus of food technology?
Which of the following physical properties of foods is NOT mentioned in the text?
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The text states that the quality of processed foods can be no better than the ___ of the raw product selected.
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Which of the following factors is NOT mentioned in the text as influencing the quality of processed foods?
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Which of the following is an example of a comparison of food products mentioned in the text?
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The text states that the quality of processed foods can vary with the ___ of the raw product selected.
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Study Notes
Food Science Defined
- Food science is the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing.
Basic Sciences
- Chemistry, Biochemistry, Microbiology, Nutrition, Engineering, Marketing, and Economics are the basic sciences involved in food science.
Physical Properties of Foods
- Firmness, Texture, Viscosity, Melting point, and Boiling point are physical properties of foods.
Chemical Properties of Foods
- Sugar, Fat, Acid, Moisture, pH, Carbohydrates, Protein, and Micronutrients are chemical properties of foods.
Biochemical Properties of Foods
- Enzyme activity, Oxidative reactions, and Degradation reactions are biochemical properties of foods.
Food Technology Defined
- Food technology is the application of knowledge generated by food science in the selection, preservation, processing, packaging, and distribution of foods to ensure safe, nutritious, and wholesome food.
Selection of Foods
- The quality of processed foods depends on the quality of the raw product selected.
- Processed food quality can vary with variety or breed, maturity, climate, and harvesting technique.
Factors Affecting Food Quality
- Variety or breed: e.g. Angus vs. Holstein Cattle, Chipping vs. Baking potatoes, Hard vs. Soft wheat, Sweet vs. Field corn.
- Maturity: e.g. old vs. young beef cattle, soft vs. over-ripe fruit, tough vs. ripe fruit.
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Description
Test your knowledge on the basic sciences and engineering applied in the study of the physical, chemical, and biochemical nature of foods, as well as the principles of food processing. Questions may cover topics such as chemistry, biochemistry, microbiology, nutrition, and engineering.
