Certificate in Nutrition and Dietetics - Food Science

These flashcards cover key topics in food science, food preservation methods, the significance of food additives, and food group definitions.

What are the main objectives of food preservation?

To eliminate microbial harm, maintain nutritional value, and extend shelf-life.

What is the role of food science in nutrition and dietetics?

Food science helps explain food composition, changes during processing, and nutritional benefits.

What is the primary function of carbohydrates in fruits and vegetables?

To supply energy for nutrition.

What are the two main categories of food additives?

Intentional and incidental food additives.

What effects do high temperatures have on milk during pasteurization?

High temperatures kill pathogens without significantly affecting nutritional quality.

What is the importance of understanding food microbiology in food processing?

To prevent spoilage and ensure food safety.

List four sub-disciplines of food science.

Food microbiology, food chemistry, food engineering, and food technology.

What are the benefits of fermentation in food preservation?

It extends shelf life, preserves nutrients, and enhances flavor.

Define what constitutes a food group.

A collection of food that shares the same nutritional properties or biological classifications.

Explain the concept of controlled modified atmosphere packaging (MAP).

A technique used to extend shelf-life by modifying the air composition around food.