Food Science & Technology Flashcards

Flashcards covering functional properties, micronutrients, societal influences, and food standards.

Emulsification

The process of creating a stable mixture of two liquids that don't normally mix, like oil and water.

Emulsification

A substance that helps two liquids mix and prevents them from separating (e.g., egg yolk containing lecithin).

Oxidation

A chemical reaction in which oxygen interacts with food components, leading to changes in color, flavor, and nutritional value.

Rancidity

Spoilage of food, particularly fats and oils, due to oxidation, resulting in unpleasant odors and tastes.

Leavening

The process of adding agents to dough or batter to produce gas and make it rise, resulting in a light and fluffy texture.

Baking Powder

A leavening agent that reacts and releases carbon dioxide when mixed with liquid and heated, creating a soft, fluffy crumb in baked goods.

Micronutrients

Essential nutrients required by the body in small quantities for proper physiological functioning, including vitamins and minerals.

Vitamin A

A fat-soluble vitamin that supports vision, a healthy immune system, and the health of skin and mucous membranes. Found in animal sources (retinol) and plant sources (beta-carotene).

Vitamin D

A fat-soluble vitamin crucial for maintaining healthy bones and teeth by helping the body absorb calcium and phosphorus.

Calcium

A mineral vital for the development and maintenance of strong bones and teeth, as well as muscle function, nerve transmission, and blood clotting.

Iron

An essential mineral necessary for the formation of haemoglobin, which carries oxygen throughout the body; also involved in energy production and immune function.

Sodium

A mineral necessary for maintaining proper fluid balance, nerve function, and muscle contraction; should be consumed in moderation to avoid high blood pressure.

Anaemia

A condition characterized by a deficiency of red blood cells or haemoglobin in the blood, leading to fatigue, weakness, and other symptoms. Often caused by under-consumption of iron, vitamin B12, or folate.

Osteoporosis

A condition characterized by weak and brittle bones due to loss of bone density or failure to produce enough new bone; often linked to under-consumption of calcium and vitamin D.

Cardiovascular Disease (CVD)

A group of conditions affecting the heart and blood vessels, including coronary artery disease, stroke, and heart failure; often linked to factors like high blood pressure, high cholesterol, smoking, and unhealthy diet.

Type 2 Diabetes

A condition where the body has trouble controlling sugar levels in the blood, leading to serious health complications; often linked to lifestyle factors like sedentary behavior, poor diet, and obesity.

Lifestyle

A societal influence on food choices, including daily routines, work schedules, income, living arrangements, and access to cooking facilities.

Culture

A societal influence on food choices, including culinary traditions, food customs, and dietary practices passed down through generations.

Religion

A societal influence on food choices, including dietary restrictions and guidelines dictating specific food choices or methods of preparation.

Food Labelling

Provides consumers with important information about the food they are buying and consuming; standards are set by Food Standards Australia and New Zealand (FSANZ).