Food Science (Chapters 1,3,4,5) Test 1

What is food science?

Study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing

Food technology

the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food

IFT

Institute of Food Technologists

-Development of new food products
-design of processes to produce these foods

-choice of packaging materials
-shelf-life studies,
-sensory evaluation

Roles of Food Scientist

Production
Manufacturing and processing
Distribution
Marketing

Major segments in Food Industry

Change over time
Responsive to prices
Consumers choose from alternative food commodities
Away-from-home meals
Snacks

Consumer trends

Expenditures for food:
• Large share when income is low

Ex) Lowest earners: (32–33%), Middle earners: (13–14%), Highest earners: (8%)
Factors other than income alone:
• Per capita income
• Imported foods

spending on Foods

Allied industries

Do not sell food directly

Open Production

Farmers raise crops or animals independently and then sell them on the open market

Contract Production

Farmers enter into a contract with a company (processor, integrator, or buyer) to raise crops or livestock under agreed terms.

Vertical Integration

A single company controls multiple stages of the supply chain (production, processing, distribution, and sometimes retail).

MONOSACCHARIDE (simple sugar)

six carbon atoms: Glucose, Fructose, Galactose

five carbon atoms: Ribose, Deoxyribose

DISACCHARIDES (simple)

Two monosaccharides linked together
• Sucrose is the most common disaccharide and lactose and maltose

Maillard reaction

Non-enzymatic reaction
B/T Amino acids and Reducing Sugar (Bread)

Caramelization

Non-enzymatic reaction (Toffee) - use high heat

Crystallization

The process by which molecules (often sugar or fat) arrange themselves into an organized, solid crystal structure.

Important in making candies, fondant, fudge. Controls texture, appearance, and stability of foods.

Gelatinization

The process in which starch granules absorb water and swell upon heating, causing the starch structure to break down and thicken the liquid.

• Flavor enhancing and sweetening
• Water binding
• Contributing to texture
• Providing sources of yeast food
• Regulating gelation of pectin
• Preventing spoilage
• Affecting osmosis
• Affecting texture
• Viscosity
• Structure
• Affecting color of fruits

FUNCTION IN FOOD for Carbs

Gliadin vs Glutenin

water soluble and insoluble. Gluten gives elasticity to dough texture

POLYSACCHARIDES

combination of 2 or more sugars Examples: Starch and Cellulose (Fiber, Soluble and insoluble)

amylose