FOOD TECHNOLOGY NOTES

A comprehensive set of practice flashcards covering migration and cultural influence on food, Australian native foods, food technology, storage and safety, nutrition basics, and lifecycle considerations.

How does global migration influence food availability and diversity?

Migration introduces new food habits and cuisines; examples include Italian pasta and pizza to Australia, Asian stir-fry; fusion dishes emerge; expands ingredient and meal diversity.

Name some foods native to Australia that are used traditionally and in modern cooking.

Bush foods such as kangaroo, yams, and wattle-seed; lemon myrtle is gaining interest in modern cooking; colonisation led to declines in traditional practices.

What is one major effect of production and manufacturing technology on the food industry?

Automation and advanced equipment increase efficiency and consistency; mass production lowers costs.

Give examples of processes and equipment techniques used in food processing.

Blenders, ovens, slicers; pasteurisation; canning; freeze-drying.

What storage and distribution techniques help extend shelf life?

Refrigeration (0–5°C), freezing (−18°C or below), vacuum packaging, modified atmosphere packaging; improved transport supports accessibility of imported foods.

How do marketplace practices affect access to food?

Supermarkets offer global/local products; online shopping and self-checkouts; meal kit services; fast-food chains; influencer marketing.

What are the main factors influencing food availability at a societal level?

Poverty and affluence; economic state; government policy (GST, embargoes, subsidies); war; export strategies.

Name the physiological factors that affect food selection.

Hunger (physical need), appetite (desire), and satiety (fullness).

What determines nutritional requirements?

Age, gender, body size, and activity level (e.g., teen athletes may need more protein and carbs).

What factors influence reactions to food and food preferences?

Appearance, smell, and taste; allergies and intolerances; flavor and texture preferences.

How do values, beliefs, and religion influence food choices?

Religious/cultural rules may ban certain foods (e.g., pork in Islam); past experiences and self-image also shape choices.

How do traditions and culture shape diets?

Culture dictates staple ingredients and meal structure; celebrations and religious practices (halal, kosher) influence diets.

What lifestyle factors affect food choices?

Employment, education, household structure, geographic location, social interactions; media influence on trends.

What are the seven principles of HACCP?

1) Assess hazards; 2) Determine critical control points; 3) Establish critical limits; 4) Monitor CCPs; 5) Establish corrective actions; 6) Verify; 7) Document and record-keeping.

What is dry storage and give an example?

Dry storage is at room temperature in a cool, dry place; examples: flour, rice, canned goods.

What is cold storage and freezing in food storage?

Cold storage = 0–5°C (e.g., dairy, meat, leftovers); freezing = −18°C or below (e.g., meats, frozen vegetables).

What is cross-contamination and its pathways?

Transfer of bacteria between foods/surfaces; pathways include person–person, person–food, food–food, equipment–food, linen–food, crockery–food.

What are perishable, semi-perishable, and non-perishable foods? Provide examples.

Perishable: spoil quickly (meat, dairy, fresh fruits/vegetables); semi-perishable: last a week to months (eggs, cheese, nuts, dressings); non-perishable: shelf-stable (flour, sugar, dried pasta, canned foods).

List methods to prevent food spoilage.

Canning in sterile containers; heating above 70°C; cooking to correct temperatures; freezing; adding acids; sugar/salt for osmosis; dehydration; safe hygiene and handling.

What are the key sensory qualities of food?

Appearance (color, shape, size, texture); odour; taste (sweet, sour, salty, bitter, umami); texture (crunchy, soft, smooth, gritty, chewy).

What are the main protein functions in food science?

Denaturation, coagulation, gelation, foaming, browning (Maillard reaction).

What are the main carbohydrate functions in cooking?

Gelatinisation, dextrinisation, caramelisation, crystallisation.

What are the two primary fat-related functional properties?

Emulsification and aeration.

What are the three types of browning and an example of each?

Maillard reaction (amino acids + reducing sugars) e.g., grilled meat; caramelisation (sugars) e.g., caramel sauce; dextrinisation (starch) e.g., toast.

What is the difference between trans fats and other unsaturated fats?

Trans fats behave like saturated fats, increasing bad cholesterol (LDL) and decreasing good cholesterol (HDL).

Name some sources of saturated fats, unsaturated fats, and trans fats.

Saturated fats: butter, fatty meat, coconut/palm oil; Unsaturated fats: olive/canola/peanut oils, seeds, cold-water fish; Trans fats: many processed foods like chips, crackers, biscuits.

What are the two main categories of lipids and the concept of essential fatty acids?

Lipids store energy; essential fatty acids are omega-3 and omega-6 found in fish, nuts, seeds; cholesterol is a lipid used for hormones and vitamin D.

What is the function of adipose tissue?

Energy storage, insulation, protection; carries fat-soluble vitamins ADEK; helps keep skin and hair soft.

What are macro minerals and can you name some examples?

Minerals needed in large amounts: calcium, magnesium, phosphorus, potassium, sodium.

What are micro (trace) minerals and give examples?

Minerals needed in small amounts: iron, manganese, copper, iodine, zinc, fluoride.

What are common mineral interactions that affect absorption?

Iron absorption is enhanced by vitamin C; calcium absorption aided by vitamin D and lactose; folate with B12; sodium/potassium balance.

What are the two categories of vitamins and examples of each?

Water-soluble vitamins: B1, B2, B3, B5, B6, B7, B9, B12; Fat-soluble vitamins: A, D, E, K.

What do metabolism, digestion, and absorption mean?

Metabolism = chemical processes turning food into energy; digestion = breakdown of food; absorption = uptake of nutrients into the body.

What are key concepts in infant nutrition during the life cycle?

Birth to 2 years; 0–6 months: breast milk; after 6 months: introduce semi-solid foods; high calcium and essential nutrients.

What are important adolescent nutrition considerations?

Rapid growth; higher energy needs; increased protein and B-group vitamins for tissue synthesis and energy release.

What nutrition considerations are relevant for menopause and the elderly?

Menopause increases calcium needs and iron may decrease after menstruation; energy needs decline with age; elderly need adequate protein and calcium; common aging issues include reduced mobility, eyesight, taste, and constipation.

What populations are at higher risk for foodborne illness and what are high-risk foods?

High-risk foods include meat/meat products, dairy; vulnerable groups include babies, pregnant women, elderly, ill people.