Agriscience Chapter 16 terms and notes

catalysis

the alteration of the rate at which chemical reactions occur

Food Biology

The study of the characteristics of food products obtained from living organisms

Food-Borne Illness

a disease that people get from the food they eat

Food Chemistry

The study of the substances that make up food

Food Physics

the study of the physical characteristics of food

Food Processing

the preparation of food materials for consumption

Food Quality

the ability of a food to meet nutritional needs

Food Science

the study of the substances humans eat

Nutrient

a substance in food that supports life processes

Per-Capita Consumption

the average amount of food or other products consumed by each individual in a year

Shelf Life

the length of time that food or other perishable products can be stored

Spoilage

a condition that makes food un-safe to eat

Substrate

a substrate on which a specific enzyme reacts

Yogurt

a product made by fermentation from the milk of cows, goats, and buffaloes

What is food? Food biotechnology?

Food is the solid and liquid materials humans and other organisms consume for nutrients. Food biotechnology is the use of biological processes in producing and processing food.

What three sciences are involved in food science? Explain each.

Chemistry=break down of food

Biology=studying microorganisms

Physics=analyzes the characteristics of food

Why is food important in humans?

Food is important as it provides many nutrients like proteins, fats, and carbs.

Why is food processing important?

Food processing is important as it aids in the quality of the food which will be consumed by humans.

What is food spoilage? What conditions cause food spoilage?

Food spoilage is a condition that makes food un-safe to eat. Conditions that cause food spoilage include temperature, oxygen levels, and humidity.

What is shelf life? What is an example of biotechnology in extending the shelf life of a food product?

Shelf life is the length of time that food or other perishable products can be stores. An Arctic apple is one example, as it resists being bruised or from turning brown.

What is the distinction between useful and harmful microbes in food? Give an example of each.

The distinction is their effect. As harmful microbes can lead to sickness like Salmonella and helpful microbes can improve immunity like lactobicillus bulgaricus.

What conditions influence enzymatic activity?

Temperature and pH