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______ 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
Biological Hazards (molds, viruses, bacteria)
Chemical Hazards (antibiotics, hormones, cleaners)
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
Idea Stage (concept is developed)
Development Stage (the prototype is developed)
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?
Functions of each ingredient
How ingredients interact with each other
Which ingredients are essential vs replaceable
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
Containment
Protection
Provide Information
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
Product name and business
Net weight/size
Product Ingredients (in descending order)
Company name and address
Code
Product Date
Religious claims
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?
Advertising
Product Placement
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
Production
Processing
Aggregation/Distibution
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