NUFS 100 - Topic 5 Food Quality

what are the components of food quality?

food safety

nutrition

sensory science

food tradition

quality system

packaging

communication

marketing

what factors are in the sensory quality assessment?

colour

flavour

spoilage

size/shape

damage

aroma is related to food temp because the warmer it is the more ____ it releases

volatiles

flavor = __ __+__ ______

taste and aroma

what % does taste and aroma make of flavour

taste = 40%

aroma = 60%

what are the 5 basic tastes?

sweet

salty

umami/savoury

bitter

sour

true or false:

different sections of the tounge taste different flavours

false, all taste buds taste the same things

taste buds go into the ___ tract

gastro

asses texture with what?

eyes, hands, and mouth

oral texture is ___

dynamic

three steps or oral digestion

initial stage

masticatory

residual

what is the inital stage in oral digesion

biting

what is the maticatory stage in oral digestion

chewing

what is the residual stage in oral digeation

what is left after swallowing

trigeminal sensse

stimulation

hot (chemical, not temp), cold, spicy

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what chemical is used for the sensation of cold

methanal

what are consumer sensory panels

groups of consumers who test products and give feedback

\

what are trained sensory panels

consumers with above average taste and smell, call tell i f a new wood was used or different type of butter

used to compare formulas and quality

instruments used in consumer panels

people - unreliable as they are expensive and can be sick

colourimeter

consitemetor

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colorimeter

generates the colour on 30 colour wheel

consistometer

tests consistency

according to the 2019 Canada food guide, how much of your plate should be protein

25%

how is food composition changed when processed

macronutrients are preserved

micronutrients are destroyed

what are macro nutrients

\

proteins, carbs, fat

what are micronutrients

vitamins, and minerals

what is food fortification

when nutrients are added back into a food after processing

ie iodine to salt

4 purposes of food fortification

\

replace lost nutrients

act as health intervention

to ensure nutritional equivalence of replacement

nutrient comp. of food for special dietary purposes

what are the benefits food processing

safety, shelf life, transport, and availablity

ultra processing is ____ to us

detrimental

what % of daily calories are ultra processed

50%

characteristics of ultra processed foods

high energy density

large portion size

low levels of fibre

poor quality dietary fat

high glycemic load

high intensity flavouring

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what does the industry want

* technology should be guided by public health
* preserve beneficial PUFA’s
* high nutritional
* alternatives to highly processed foods

consumers perspective on processed food

should minimally processed - slow food

caveat emptor

let the buyer beware

coder alimentaruis

safe food for everyone, everywhere

established by FAO and WHO

corporates quality assurance

SOP, HCCAP, GMP, and international standards for safe and quality

industry/commodity trade standards

established by members of an industry, usually voluntary

SFCR

safe food for canadian regulations

goal of SFCR

improved food saftey for all consumers and businesses

what is the industry responsible ofr

licensing,

preventative controls

traceability

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what should consumers report

reactions to food

quality and safety concerns

concerns about animal and plant prospects

what do federal agencies focus on

promotion, prevention, and prtection

PHAC

public health agency of canada

what does PHAC do

empower canadians to imporve health

what does health canada do

help canadians maintain and improve health

CFIA

canadian food inspection agency

what does the CFIA do

mitigate food risk safety

FDR

food and drug act and regulation

at does the FDR do

describes requirements for all foods sold in canada

what is the history of the fdr

1876 - inland revenue act: liquor was regulated not banned, 50% of food and drink was adultered

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1884 - adulteration act:

1913 - legal statements of food were written,

post WWI - production is industrialized

1920 - food and drug act: sanitary, adulteration, inspection, grading, false and misleading labels

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standard identies for food products

must contain a certain amount of ingredients

any requirements of manufacturing

permitted food additives

food fortification

food safety requirements

\

food labeling requirements

french and English

common names

net quantity

company name and address

list of ingredients

nutrition facts

date marking

types of food fraud

grey market/theft/diversion

substitution

concealment

counterfeit

unapproved enhancement

mislabeling

dilution

foodneophobic

doesn’t like trying new foods

food neophile

go out of the way to try new foods