Food Sci Nutrition Exam 3

______ is a quality request that involves consumer preferences

Consumer Acceptability

_____ is a quality request that involves price

Value

_______ is a request that describes properties of food that can be measured by food scientists

Quantity

What is the main purpose of quality?

• provide structure and maintaining maintenance

• to assist all people’s different expectations, tolerances, and defects

______ _____ is a quality that’s detected by the 5 senses

Sensory Characteristic

_____________ is a quality that is important to consumers but is not easily detectible

• used for food safety and nutrition factors

Hidden Characteristic

_____ is a sensory quality that combines taste and small

Flavor

What are the 5 senses involved with TASTE/SMELL?

Unami, Salty, sweet, bitter, and sour

____ is the detectable sense through the nose and back through the mouth

Aroma

______ is sense that is easily overlooked in sensory evaluation because color is not always affected in determining safety

Appearance

_____ is the real color

Hue

_____ is the clarity and purity of a certain color (saturation)

Chroma

_______ is the range of lightness and darkness of a color

Intensity

The 4 Chemical feeling factors/profiles

Pungent = Onions

Heat = Peppers/Capsaicin

Cool = Menthol

Astringency = Unripe persimmon

______ is a substance involves in chilies that contributes a heat/spicy profile in many foods

Capsaicin

Other heat variations within foods

Ginger = Gingerol

Piperine = Black Pepper

Isothiocyanates = = mustard

____ is the ranking systems that relates to the intensity/how much capsaicin is in a food

Capsaicin

• the larger amount the hotter the food it

______ refers to the perception of food structure when held, touched or chewed

Texture

____ ___ all of the sensations in the mouth from first bite → to full swallow

Mouth feel

Many measurements are made using ________ and are only estimates of reality

Instruments

________ is a quality measurement that is how close the estimate is to the real value

Accuracy

_____ is quality measurement and how close that estimate is each time its measured

Precision

_____ is quality measurement and how effective the method is at quality measurement amounts

Sensitivity

______ is quality measurement and how important the measurement is to the consumer acceptability

Relevance

_______ is an instrument used for measuring and it is important depending on factors like Installation, Operator Competence, Calibration and Maintenance

Reliability

Safety is mainley measured by _____ _____ and some tests for chemical and physical hazards

Microbiological Testing

Nutritional label information is mainly based on _______ _____

Chemical Analysis

________ may include physical, chemical or sensory testing

Sensory Quality

5 Main Quality Managment Techniques/Companies

QC
QA
QM
STEP
HACCP

QC involves inspecting ___ ________ to make sure they meet standards and comply with laws and regulations

• they inspect every single item

• Inspection of statistical samples

• They that don’t meet the standards, won’t be included

The Product

QA considers the ___ _______ when evaluating quality and has an emphasis on consistency through process in each product

• testing at certain points to maintain quality

Whole Process

QM term that defines the quality of terms in ____ _____

• marketing strategy

Consumer Acceptability

QM includes _ _ _ but also develops standards or what the consumer wants

TQM

Monitoring Quality in a Processing Plant involves _____ inspecting every carcass in every plant

Inspectors

What is the main goal of Monitoring a Processing Plant?

Process control

_____ is under the ISO Programs which maintains trust for suppliers and manufacturers

Audits

______ is under the SPC and may be used to collect data during processing and alert people when a process is out of control

• SPC is under QM & QA which measures the effectiveness of a process or unit operation

Sensors

________ is a system of scientific base approach to ____ the production of _____

HACCP

Prevent

Unsafe Foods

If the system is control___ ____ _____ ______ __/__

The product will be safe/good

3 Main Hazards Associated with Food Borne Illness

1. Biological Hazards (molds, viruses, bacteria)

2. Chemical Hazards (antibiotics, hormones, cleaners)

3. Physical Hazards (metal, hair, bones, glass, plastic)

7 Main HACCP Principles/Establishments and info about them

• Hazard Analysis Conduction

  • (Identifying critical hazards in food)

• Critical Control Points)

  • (Taking data over time with safety steps)

• Critical Limits

  • (The amount of input into a food)

• Monitoring Procedures

  • (How are we going to check this)

• Corrective Actions

  • (backup plans)

• Verification Procedures

  • (checking/confirming)

• Record-Keeping Procedures

  • (past experience)

A major food obstacle in quality and safety is ________ ______ and keeping facility, equipment, people, etc. clean in order to reduce contamination

Product Contamination

_______ ______ is defined as the willingness to buy a new product

Consumer Acceptability

________ includes everything from generation of new food to product launch in a marketplace

Product Development

A ____ _________ is a new form of an established product and often has a success rate greater than a novel introduction

• are defined as changes in a product that has new flavor, content, packaging, size

Line extensions

PDs main basic is to satisfy _______ ______

• making products that meet customer needs

Corporate Mission

3 PD Stages

1. Idea Stage (concept is developed)

2. Development Stage (the prototype is developed)

3. Commercial Stage (market testing up to scale with commercial production)

New Product Locations

Fast Food

Dining

Supermarkets

Military/Space Programs

What are some other ways that New Food can be developed/invented?

• Home recopies/home experimentation

• Marketing/sales

• Producer/Consumer Research

What are some ways that foods can be altered from line extensions?

Sensory= green ketchup

Shelf life = diacetate in hot dogs

Reformulation = low-calorie foods

Process Modification = 3-D chips

Package Modification = MAP

Why do new foods get made and what do they come from?

Products are developed for many reasons

• New Health trends

• New Tech for extruding

• Microwave-safe new material for packaging

• Foreign Cuisines

Not all new ideas work so _______ is important and these new food ideas have constraints that limits success

Feasibility

What are 5 reality checks that need many constraints to limit prospects for success?

• Ingredientes

• Quality

• Safety

• Process Limits

• Distribution Limits

The list of ingredients provides clues about a formulation of food that omits the ______ ________

Actual Amount

What are the 4 food formulation requirements that developers need to know about?

1. Functions of each ingredient

2. How ingredients interact with each other

3. Which ingredients are essential vs replaceable

4. Order of addition of ingredients

________ contains the process of operations that miniturizes equipment to mimic operations in a manufacturing plant

Pilot Plants

Sensory, microbial, and nutritional testing may be used to ensure products meet specifications for ________

Prototypes

______ ______ ____ is needed to ensure that the product meets requirements, establish expiration dates, and assess quality under conditions seen by the consumer

Shelf life Testing

4 major responsibilities of packaging

1. Containment

2. Protection

3. Provide Information

4. Selling capability of product

________ __ is a position to choose the right materials and make sure that the product and package are compatible

Packaging Engineer

What certain materials make up packaging?

Plastic

Paper

Metal

Glass

Fiberboard

8 Packaging Labels in Products

1. Product name and business

2. Net weight/size

3. Product Ingredients (in descending order)

4. Company name and address

5. Code

6. Product Date

7. Religious claims

8. Warning

The transition from pilot production to commercial plant production is ______ __

• testing the product reveals is further modifications need to be applied

Scaling Up

What are 3 absolute required things on Nutritional Labels?

• Serving Size

• Amount/serving for nutrients except vitamins and minerals

• Daily use facts

An _____ is an abnormal response to a food that is triggered by an immune response

• nuts/tree nuts, eggs, wheat, fish, shellfish, dairy, soy,

Allergen

An _____ ______ is a sensitivity to various substances that don’t trigger an immune response

• MSG, nitrites, aspartame

Food Intolerance

A ____ _____ is one with desired consumer demographics

Test Market

What are the 3 things considered in a market plan?

1. Advertising

2. Product Placement

3. Overall Image

Marketing has several important roles such as:

Tracking Market Trends

Testing Response

What are some methods to meet Market Needs?

Identifying the customer through Demographics

• age, gender, race, ethnicity, home, edu

Identify Needs through Gap Analysis

• price, form, quality

How does Media Involvement promote product launch?

It produces product launches by testing and tracking performance in and out of the market importance

What % of product developed make it to market fail within a year

Under 10%

What % of product make it commercial success

About 1%

Steps in Product & Process Development

• some products make early success but fade away

1) Idea Gen

2) Formulation

3) Process Design

4) Package Design

5) Scaling Up

6) Consumer testing

7) Market Testing

8) Product Launch

Sustainability Definition

Meeting the needs if the present without compromising the ability of future generations to meet their own needs

What will happen to the sustainability in the future with a growing population?

The more people that populate the world the higher demand will be born for food and the need to for food.

What are some concerns about the Modern Food Production

• Industrial overtake

• Advanced tech

• Transportation

How will Modern Food Production symptoms effect the environment?

Welfare/Fairness

Eutrophication

Resource/Water depletion

What is FEAST and what do they do?

Food

Engineering

And

Sustainability

Technologies

• 17 Goals that try to promote hunger around the world and decrease hidden hunger

How many people suffer from Hidden Hunger

2 billion

What is Food Waste?

The loss of food that is destroyed before it reaches the cosumer

What is Food Waste?

The waste of food that has reached the consumer that is either inedible or too expired

______ ______ are ways that can become opportunities for innovated sustainability methods

Climate Change

__________ involves everything that happens to a product from the time it is produced until it reaches the consumer

Distribution

What is the MAIN GOAL of Distribution

To deliver a product to consumer in a reasonable time acceptable quality with an adequate amount of shelf life remaining

What are the 4 main Food Symptoms

1. Production

2. Processing

3. Aggregation/Distibution

4. Market/Consumers

Factors to consider for Distribution

• Inventory Managment

• Temp control

• Manufacturing Waste

_______ on companies are people who provide goods and services to help produce a product

Supplies/suppliers

________ is within a supply chain that finds a least new expensive raw material ingredient or source that results in minimally acceptable quality on safety

Sourcing

How many steps are involved in bread making?

5-6 steps involved

_______ are people who believe that the sustainability will be doomed

Pessimists

______ are people who believe that sustainability will be innovative and developed new technologies

Optimistic

______ _______ are points in a system where improvements can be made by agriculture production, supply chains, processing, distibution, retaing, and consumer modification

Hot Spots

____ ____ are developed to set a higher standard than just the minimums for quality and safety

Value Chain

_____ refers to the amount of product wasted from early to the store time to when its purchased

Shrinking

What are some ways to promote sustainability

Reduce, reuse, recycle

5 basic materials are used

• metal

• plastic

• glass

• fiberboard

• paper

____ ___________- reduces the number of time a product is handled

Direct Transportation

The greatest source of food waste in ____ ______ is immediately after harvest

Developing Counties

________ _____ is an index that acutely reflect the true environmental impact of a product