FOOD SCIENCE FINAL

What are monosaccharides?

Single sugar units like glucose and fructose.

What are disaccharides?

Two sugar units linked together (e.g., sucrose, lactose).

What are polysaccharides?

Long chains of sugar units (e.g., starch, cellulose).

What's the difference between starch and cellulose?

Starch is digestible (alpha bonds); cellulose is not (beta bonds).

What's the difference between sucrose and lactose?

Sucrose is table sugar; lactose is found only in milk.

What are some functions of carbohydrates in food?

Sweetening, thickening, water binding, browning.

What causes lactose intolerance?

Lack of lactase enzyme to digest lactose.

What monosaccharide makes up starch?

Glucose.

What is a lipid?

A nonpolar, water-insoluble compound like fats and oils.

What is the primary form of fats in food?

Triglycerides (glycerol + 3 fatty acids).

What is the difference between saturated and unsaturated fats?

Saturated fats are solid at room What is the smoke point?

Name two functions of lipids in food.

Flavor and emulsification.

What is lecithin?

A phospholipid used as an emulsifier.

What is the difference between cis and trans fats?

Cis fats have hydrogens on the same side (natural); trans fats have them on opposite sides (often artificial).

What are omega-3 and omega-6 fatty acids?

Essential polyunsaturated fatty acids important for health.

What is an essential amino acid?

One the body can't make; must come from diet.

What is the difference between complete and incomplete proteins?

Complete has all 9 essential AAs (e.g., eggs); incomplete lacks some (e.g., beans).

What does PDCAAS measure?

Protein's digestibility and amino acid content.

What is collagen?

A connective tissue protein that can become gelatin.

What causes PSE and DFD meat?

Stress before slaughter—short-term = PSE; long-term = DFD.

What are the three states of myoglobin?

Deoxy (purple), Oxy (red), Met (brown).

What are the phases of slaughter?

Pre-slaughter handling, stunning, exsanguination (bleeding).

How does stress affect meat?

Can cause pH changes leading to texture and color issues.

Why is ice less dense than water?

Its hydrogen-bonded lattice expands when frozen.

What’s the difference between water activity and moisture content?

Water activity is the free water available; moisture content is total water.

What does freezing point depression mean?

Adding solutes lowers the freezing point.

What is an emulsifier?

A substance that helps mix water and oil (e.g., lecithin).

What is a stabilizer?

A substance that prevents separation (e.g., xanthan gum).

How should you adjust cooking at higher elevations?

Increase cooking time and temperature due to lower boiling point.

What are the main milk proteins in ice cream?

Casein and whey.

What is overrun in ice cream?

The amount of air whipped in; higher than gelato.

What role do carbs play in ice cream?

Sweeten and lower freezing point.

What does milkfat do in ice cream?

Provides creaminess, traps air, and helps texture.

What causes Maillard browning?

Reaction between amino acids and reducing sugars.

What causes caramelization?

Heating sugar.

What causes enzymatic browning?

Enzymes + oxygen + phenolic compounds (e.g., apples).

What is acrylamide?

A chemical formed during Maillard reaction; potentially carcinogenic.

How can you enhance Maillard browning?

Increase heat, pH, time, and availability of sugars/proteins.

How do you inhibit enzymatic browning?

Use acid, reduce oxygen exposure, or refrigerate.

What is an ultra-processed food?

Heavily processed food with additives and artificial ingredients.

What are NOVA classifications for food processing?

Group 1 = Unprocessed, 2 = Ingredients, 3 = Processed, 4 = Ultra-processed.

How can you identify a UPF?

Long ingredient list with many additives, colors, and flavorings.

What does GRAS stand for?

Generally Recognized As Safe.

What’s the role of preservatives?

Extend shelf life and improve safety.

What is the difference between food and a food ingredient?

Food is the final product; ingredient is a component of it.

What is a risk-benefit assessment?

Comparing the benefit of an ingredient to its potential risk.

What is a risk-risk assessment?

Comparing the risk of using an ingredient to the risk of not using it.

What is food adulteration?

Including harmful or deceptive substances in food.

What is misbranding?

Labeling that is false or misleading.

What does FATOM stand for?

Food, Acidity, Time, Oxygen, Moisture (for bacterial growth).

What are top foodborne pathogens?

Norovirus, C. botulinum, E. coli, Listeria, Salmonella, Vibrio.

What is the difference between food infection and food intoxication?

Infection = microbes grow in body; intoxication = toxins already in food.

What is water activity in food safety?

The amount of free water available for microbial growth.

What are the 5 basic tastes?

Sweet, salty, sour, bitter, umami.

What is a supertaster?

A person with heightened taste sensitivity due to genetics.

What is trigeminal sensation?

Sensations like heat (chili) or cooling (mint) detected by nerves.

What is the difference between objective and subjective sensory tests?

Objective = trained panel; Subjective = general consumers.

Why are alternative proteins needed?

To reduce environmental impact of meat.

What are benefits of insects as protein?

High protein, low resource use.

What are the challenges of insect consumption?

Consumer acceptance, regulations, cultural barriers.

What is the 1958 Humane Slaughter Act?

Law requiring humane treatment during animal slaughter.

What is the Temple Grandin method?

Captive bolt method for humane stunning.

What are climacteric fruits?

Fruits that ripen after harvest (e.g., bananas).

What pigment gives tomatoes their red color?

Lycopene.

What’s the difference between green and black tea?

Green tea is unoxidized; black tea is fully oxidized.

How is fraud in tea detected?

Using chemical and spectroscopic analysis.