Contemporary Nutrition, Food Industry, and Manufacture Review

Comprehensive vocabulary flashcards covering contemporary nutrition issues, the Australian food industry sectors and legislation, and food manufacturing processes and unit operations.

Antioxidants

Compounds in foods, such as Vitamins $A$, $C$, and $E$, that fight free radicals which damage cells.

Free Radicals

The result of oxidation that damages cells in the body.

Phytoestrogens

Compounds found in plant-based foods, such as carotenoids and phytosterols, that prevent damage from free radicals.

Omega-3 Fatty Acids

A fat the body cannot produce that makes hormones controlling inflammation, blood clotting, and artery wall contraction/relaxation.

Dietary Fibre

A food component found in wholegrains and fruit skins that the body does not digest but assists in digestion.

Probiotics

Healthy bacteria and yeasts that live in the gut, restore balance, and provide digestive system benefits.

Modified Processed Foods

Foods that are nutritionally altered by incorporating more nutrients or removing unwanted ones, such as fat-reduced cheese.

Fortified foods

Modified foods where the original nutrient levels are increased, such as bread with added fibre.

Enriched foods

Modified foods where nutrients lost during manufacturing are replaced, such as adding iron and $B$-vitamins to flour.

Obesity

An over-nutrition condition defined as being $20\%$ over the ideal weight.

Type 2 Diabetes

A condition where the pancreas stops or slows the production of insulin.

Anaemia

An under-nutrition condition characterized by pale skin, fatigue, appetite loss, and heart palpitations.

Organic Farming

An agricultural method that avoids chemicals and pesticides, uses crop rotation to rejuvenate soil, and ensures humane animal treatment.

Food Standards Australia New Zealand (FSANZ)

A statutory agency that coordinate food product recalls, monitors food safety, and establishes labelling requirements.

Primary Packaging

The layer of packaging that is in direct contact with the food, such as a cereal bag.

Secondary Packaging

The layer surrounding the primary packaging, such as a cardboard cereal box.

Tertiary Packaging

Packaging used to secure multiples of secondary packaging for transport, such as large cardboard shipping boxes.

Laminations

Packaging made by joining two or more flexible products, like films or aluminium foils, using a bonding agent.

Modified Atmosphere Packaging (MAP)

A technique that substitutes air inside packaging with a protective gas mix of oxygen, nitrogen, and carbon dioxide to extend shelf life.

Sous-Vide

A process involving vacuum sealing food, cooking it in temperature-controlled heated water, and then freezing it.

Separation

A unit operation that can be physical (removing skins), chemical (separating whey), or mechanical (filtration, sieving, or centrifuge).

Conduction

A heating method where food is heated through direct contact, such as frying an egg.

Convection

A heating method where food is cooked by the movement of liquid or gas, such as steaming vegetables.

Blanching

A process using hot water to kill enzymes in food before it is frozen.

HTST (High Temp, Short Time)

A heating process using plate heat exchangers, commonly used for pasteurising milk.

Evaporation

A manufacture unit operation used to increase solids in a liquid product using evaporators or spray dryers.

Dehydration

A manufacture process that removes moisture from food through methods like cabinet, tunnel, or sun drying.