HSI quiz part 2

Alchemy in the Kitchen

• The lesson outline for Week 7 focuses on the Summary of Week 4, Recap- What changes?, Extension- What conditions affects the reactions?, Putting everything together, and Extension- What is the impact on health?
• The assignment is individual.
• Week 4's discussion point is whether fish oil oxidation causes rancidity and free radicals, leading to health risks.

Week 4 Summary

• No summary details are provided.

Impacts of Heat on Food

• Images show how different foods, such as beef and broccoli, undergo changes when cooked.
• The video at https://www.britannica.com/video/180296/food describes protein denaturation in food during cooking.
• Starch gelatinization causes starch granules to swell and collapse, releasing starch within.

Heat Transfer in Cooking

• Cooking any food involves combinations of heat transfer.
• Surface heating by infrared radiation causes surface drying and browning, creating crisp textures and Maillard reaction flavors.
• Internal heating via conduction and convection forms crumb structure and creates cake/bread volume due to starch gelatinization and protein denaturation.

Impact of Thermal Food Processes on Sensory Properties

• Protein denaturation affects texture.
• The Maillard reaction impacts flavor, aroma, and color.

Methods to Manipulate Raw Ingredients

• Using heat is the key way to prepare foods.
• Proteins can be denatured in various ways, resulting in visible changes.
• Are all the changes equivalent to the changes observed with temperature?

The Maillard Reaction

• A non-enzymatic browning reaction between reducing sugars and amino acids occurs upon adding heat.
• Not all browning processes are Maillard reactions.
• Enzymatic browning requires an enzyme (polyphenol oxidase) and no heat.
• Caramelisation requires heat but no enzyme, and breaks down sugars only.
• The Maillard reaction requires heat and both reducing sugars and amino acids.

Reducing Sugars in Foods

• Chemical structures of glucose, galactose, fructose, lactose, and maltose are shown.
• Sucrose is also depicted as a non-reducing sugar.

Cooking Foods

• The Maillard reaction involves sugar condensation and degradation which creates aldols, aldehydes, and melanoidins.
• Amino acid degradation also occurs resulting in flavors and aromas.
• The result of this interaction is changes in the food's color from shades of brown to black.

Which of these will turn brown?

• Volunteers are needed to inspect samples of High Fructose Corn Syrup Alone, HFCS + Phenylalanine, and HFCS + Methionine visually and by smell to determine which of the samples will turn brown.

Roast Chicken vs. Steamed Chicken

• Steamed chicken is simmered in stock, while roast chicken is fried.
• The cooking methods affect the outcome of the end product.

Cooking Foods (Conditions)

• Temperature and moisture affect cooking foods.
• The Maillard reaction occurs with reducing sugars and amino acids, producing flavors, aromas and color changes.
• Lipids, thiamine, and iron also play roles in the reaction.

Can We Replicate This by Putting Everything Together?

• An amino acid profile table of cooked, skinless chicken breast per 100g is provided. Values for various amino acids are given.

Interaction between Maillard Reaction and Other Reaction Pathways

• A diagram shows the interaction between sugars, amino acids, lipids, thiamine, and iron.
• Several intermediate compounds are formed as a result.

Which Charcoal to Use for BBQ

• Options for charcoal type: White Charcoal (2.5 kg, 29),BlackCharcoal(3kg,29), Black Charcoal (3 kg, 29),BlackCharcoal(3kg,8), and Extruded Charcoal (3 kg, $5).

Can We Reduce the Amount of PAH in Your Favorite BBQ?

• A table shows PAH content (µg/kg wet weight) in different types of cooked animal products and charcoal types.

Which Processed Generated Compounds Can Be Banned?

• Options for which processed components can be banned: Trans-fat, Acrylamide, HCA, PAH.

Summary (Week 7)

• Food components create characteristics in cooked foods.
• Undesirable characteristics of some compounds affect health.

Biodiversity in the Supermarket (Week 8)

• The lesson outline for Week 8 focuses on Summary of Concepts from Week 5, Conditions for microbial growth, Healthier or Still Junk?, A Natural Debate- The NOVA Classification, and Putting everything together.
• The assignment is individual.

Week 5 Summary

• No details are provided.

Food Processing and Food Safety

• Temperature, water activity, oxygen availability, and nutrient levels are crucial factors affecting microbial growth in foods.
• A table lists generation times or time until toxin formation by some psychrotrophic pathogens at various temperatures (in °C and °F).
• Information on safety of certain food products is also listed in the table.

Principles of Processing Methods

• Different methods (physical, physical [novel], chemical, biological) are used for food processing, which aim to either kill all, reduce, slow down, or inhibit microbial growth.
• Various principles and effects are shown, such as size reduction, mild heat, high heat, reduced temperature, pressure, electric field, radioactivity, chemical preservatives, microbial, and enzymatic principles for different processing methods.

Some Types of Food Processing

• Some food processing methods improve the sensory and nutritional quality of foods.
• All types of microbes, both good and bad ones, and their growth rate are determined by temperature, pH, water activity, oxygen availability, and nutrients.

Common Asian Sauces

• Different raw materials create different Asian sauces.
• Some sauces use only microbes and others use microbes and sugar.

Chemical and/or Biological (Methods)

• The method of producing a product depends on ingredients, whether chemical or biological methods are used and whether the production requires time or not.
• Examples include jam (chemical), fermented strawberries (biological/chemical), and strawberry vinegar (biological).

What Types of Processing Steps Are Used in Making Soy Sauce?

• A diagram illustrates the physical and biological processes used in making soy sauce.
• It includes steps for soaking, steaming, roasting, mixing, koj incubations, adding brining, moromi incubation, pressing, filtering, pasteurization and packaging.
• Different types of ingredients are used (soybeans, wheat or wheat flour), and this process determines the outcome.

Processing Methods at Home and At-Scale

• Home and industrial processing methods overlap.
• Industrial equipment for processing foods at scale often differs from smaller home methods due to constraints in time and cost-efficiency.
• Some new methods are developed by the food industry for processing but are not present in domestic settings.

Homemade vs. Commercial Foods

• There are different processing methods for homemade and commercial foods.

Which of these will turn brown?

• The question asks if High Fructose Corn Syrup Alone, HFCS + Cysteine, or HFCS + Isoleucine will brown.
• What additional controls should I include in this investigation?

Cooking Foods (Summary)

• Temperature, moisture, and the types of amino acids and reducing sugars are factors influencing lipid, thiamine, and iron degradation.

General Summary (Week 8-10)

• Information on food processing, food safety, and food quality is reviewed.
• Factors such as temperature, water activity, and oxygen availability affect microbial growth.
• Consumers' perceptions of food, including 'clean labels', are also addressed.
• Several methods of food processing including genetic engineering in crops are summarized.

Deconstructing Food: Growing Foods (Week 10+11)

• Information on genetically modified foods, selective breeding, organic farming, urban farming, and vertical farming.

Genetically Modified Foods

• GM foods are derived from organisms with modified genetic material
• They often increase crop yield and herbicide tolerance

Types of Genetically Altered Crops

• Describes Transgenic, Cisgenic, and CRISPR-cas crops

Bt Crops (Transgenic)

• Bacillus thuringiensis are a common bio-pesticide for nearly a century
• Bt crops remain controversial despite high effectiveness for pest combating.

Flavr Savr Tomato

• First commercially available GMO fruit
• Reverse orientation of polygalacturonase gene reduces the setting agent for fruits meaning more shelf-life

Cisgenic Modifications

• Diagram displaying selective breeding of crops, such as tomatoes, peppers, papaya, and pineapple.
• Dates of modification and types of improvements made are displayed in the figures.

Silician Rogue (CRISPR-cas)

• Describes the technique CRISPR-cas and identifies how it is used to edit an organisms DNA

Organic Farming

• Defines organic farming as holistic production management that protects biological cycles, biodiversity, and soil activity.
• Discusses Core Principles like no chemical residue, pesticide residue, use of animal manure, and using chlorinated compounds within set limits.
• Data comparing organic vs. conventional farming for chemical residue and nutritional value is outlined.

Micobiological and Environmental Impact of Conventional vs. Organic Farming

• Animal manure fertilizers produce a high pathogen load and increase foodborne disease risk
• Organic farming produces a better soil, a lower nitrate leaching, and lower CO2 emissions.

Urban Farming

• Focuses on cultivating plants in urban areas.
• It suggests sustainability and income generation for local populations.
• Describes examples of indoor, rooftop, vertical, and community farming.

Vertical Farming

• Describes multi-layer indoor crop production
• Explains methods of controlled conditions (temperature, light, water, humidity, etc).
• Explains hydroponics and aeroponics methods

Technologies in Vertical Farming

• Explains uses of liquid nutrient medium to grow crops.

Effect of Light on Plants

• Describes how light acts as fuel for photosynthesis, and affects plant growth.
• Describes how light quality affects the synthesis of anthocyanin pigments for leaf color.

Summary of Genetically Altered Crops

• Genetically altered crops have their benefits and drawbacks.
• Misconceptions surrounding organic farming exist.
• Urban farming may provide alternatives to food security challenges.

Alternative Proteins

• Alternative proteins are developed from low environmental impact sources as a way to replace established proteins.
• Current protein generation methods raise concerns for health, the environment and animal welfare.
• Currently, alternative proteins are produced from plants, insects, fungi, algae and cultured cells.

Plant Proteins

• Different proportions of soluble and insoluble proteins exist depending on the plant source.
• Plant proteins require less land space, cause less greenhouse gases, and have less aquatic nutrient pollution, compared to other methods.
• There are species specific challenges for some plant sources due to flavors being derived from animal fat.

Plant Proteins-Technology

• Describes methods of extracting, extruding, or 3D printing plant proteins.

Case Study: Impossible Foods

• Impossible Foods utilizes soy and potato proteins to create meat substitutes.
• They use a soy leghemoglobin (derived from genetically engineered yeast) for the red color and "bleeding."

Insect Proteins

• Insects have high protein content (35-60%) and can be efficiently converted from feed to edible weight.
• Insects live in high densities, thus reducing space needed for farming.
• Insect protein can be extracted, or sold in whole or ground form for consumption.
• Potential challenges with flavor, texture, and safety (allergic concerns, in particular) are associated with insect proteins consumption for some.

Mycoproteins

• Mycoproteins are protein produced from Fursarium venenatum through fermentation.
• They are a complete protein source with high fiber and lower in fat compared to animal products.
• Mycoprotein production requires careful control over fermentation for texture, flavor, and safety concerns.

Algae Proteins

• Algae are macroalgae (seaweed-like types) or microalgae
• Algae are complete protein sources and have a high growth rate.
• Algae require less space and minimal freshwater needs to grow, but have a fishy aroma and undesirable taste.

Cultured Meat

• Cultured meat is produced through tissue culture.
• Growth mediums use amino acids, glucose, vitamins, and other nutritive ingredients.
• Cultured meat is often seen as more humane compared to animal agriculture
• This process reduces greenhouse emissions and land use, while retaining desirable meat characteristics.

Cultured Meat - Challenges

• Flavor and texture development is required to mimic their natural counterparts
• Accurate and large-scale production still needs to be perfected.

Environmental Sustainability

• Environmental impact assessment considers carbon emissions, waste, water consumption, and aquatic eutrophication.

Green Washing

• Companies’ misleading claims related to environmental benefit in a product, practice, or technology.

Nutrition of Alternative Proteins (PDCAAS)

• Protein digestibility-corrected amino acid score (PDCAAS) is a metric to evaluate the quality of different protein sources. It is related to the amino acid requirements of humans as well as protein digestibility.
• Plant-based protein sources tend to score lower than animal based proteins in PDCAAS scores and this is true for traditional plant based proteins.

Nutrition of Alternative Proteins (General)

• Plant-based proteins are generally lower in protein content and some essential nutrients compared to animal-based proteins. This is particularly related to B12, iron and zinc.
• Some more modern plant-based meat products have overcome these limits through technology, and hence have higher nutritional content.

Summary (Alternative Proteins)

• A diverse range of alternative proteins exist, but their adoption has various challenges like consumer acceptance, unique to each source.
• It's essential to critically analyze alternative proteins to understand their true impact

Deconstructing Food: Eating Food

• Exploring the significance of food beyond sustenance and its cultural influences on food preferences.
• Defines food neophobia and disgust sensitivity as challenges to food adoption and acceptance.
• Insect consumption and its implications, such as its prevalence in many cultures, lack of integration into western diets in the form of 'recognizable foods' are noted.

Nuggets as Food

• Invention and popularity of chicken nuggets for convenience.
• Nuggets now represent a way to introduce alternative proteins.

Food and Culture

• Food is more than just nourishment – it's deeply connected to culture.
• Alternative protein options need to be suitable in forms conducive for adoption into different food cultures.

Summary (Overall)

• Food meaning transcends simple nutrition, encompassing culture, and societal values
• Awareness of these various factors and potential challenges to consumer acceptance can inform how we approach new and alternative foods.

Our DNA - A Book of Instructions

• Our instructions (DNA) have 3 billion base pairs.
• These bases are Adenine (A), Thymine (T), Guanine (G), and Cytosine (C)

Gene Variants

• Gene variants are alterations in the normal base sequences in our genes.
• They affect us differently (some positively, some negatively).
• The differences in gene variants makes us different.

Selective Breeding of Brassica Oleracea

• A diagram shows how different Brassica oleracea varieties emerged through selective breeding from a common wild mustard.
• There are multiple examples shown of selective breeding of edible plants and their varieties

Summary of Genetic Alteration Methods on Crops

• Several methods (crossing, mutagenesis, protoplast fusion, transgenesis, cisgenesis, CRISPR-Cas9) are used in genetic alteration on crops.
• The resulting crops are often classified as GMO as well as non-GMO.

Domestication of Maize

• A diagram showing the stages of maize domestication: onset, increase in desirable allele frequency, formation of cultivated populations, deliberate breeding.

Genetically Altered Crops

• Provides examples of genetically altered species and illustrates the varying stages of these alterations

Summary (GMOs)

• GMOs have benefits and drawbacks, and their acceptance varies.
• The methods can be seen as 'natural' to some but not to others.
• Potential mis-information about GMOs is discussed.

Singapore Water Story

• NEWater is a technology for water generation in Singapore.
• Strategies to support a diverse and robust food sector in Singapore are presented.

Singapore Food Story

• A large portion of Singapore's food is imported from overseas regions.
• Singapore's food security strategy includes a 3-tiered approach for diversifying import sources, growing local production, and growing overseas production.

Risk Factors in Food Farming

• A diagram of differing risk factors for animal source foods (ASF), plant source foods (PSF), and prospective or future food farming systems. Different farming systems have different risk factors.

Global Adoption of Genetically Modified Crops

• A map showing global adoption percentages of genetically modified crops (with detailed figures).

Misinformation Examples

• Specific examples of inaccurate information circulated about GMOs are listed.
• These examples highlight the need for accurate information.

Food Choices

• Food choices vary based on individual and societal factors.

Perceptions Affect Food Decisions

• Food technology aspects, people's characteristics, and factors like disgust sensitivity contribute to food decisions.
• Heuristics (intuitive or emotional responses, reliance on knowledge) influence how people evaluate foods

Heuristics

• People use intuitive or emotional processes to make decisions about food, not simply elaborate information processes.
• Example of GMO adoption: Individuals may rely on trust or naturalness cues for evaluation

Affect, Trust, and Naturalness

• Sensory responses, and social attitudes can influence consumer behavior concerning GMO foods.

Feedback on Answers (General)

• When answering the question, consider many different, related aspects.

Feedback on Answers (GMO Specific)

• Clarify if using the Crispr-Cas9 method produces GMO and its limitations in creating a GMO product.
• Define factors affecting the amount of acrylamide formed in baked goods.

The Eco-Agri-Food System and You

• A diagram showing the complex relationships and interactions between various elements in a food system.
• There is a complex interaction of many different societal elements

Food Choices (Summary)

• Human factors affect food choices, beyond simple understanding of food itself

Assessment Considerations for Week 11- Instructions

• Review of materials, and expectations for clarity

Study Recommendations for Subsequent Weeks

• Reviewing the relevant materials and understanding the concepts presented for these study materials for future assessment.