FNH 200 Lecture Notes - Lecture 6: Critical Thinking, Facultative Anaerobic Organism, Maillard Reaction

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 200
• Professor: Azita Madadi- Noei

Document Summary

Describe the factors (chemical, enzymatic, microbiological) that commonly contribute to food deterioration and spoilage. Summarize possible mechanisms for inhibiting the factors that promote deterioration of quality in food systems. Critical thinking : how does the food deteriorate: physical causes, chemical/biochemical causes, biological causes. Not processed or are only minimally processed. Have a shelf life of less than 60 days. Last between 2 to 6 months as a result of some form of preservation method. Shelf stable have a shelf life greater than 6 months. Critical thinking question : which one of the mentioned classification needs date labelling as mandatory core labelling requirements? perishable & semi-perishable foods ( <90 days ) Note: virus is an obligate parasite, not a true organism. Viruses (pseudo-organisms) can be agents of foodborne disease but do not cause food spoilage , nor are they used to produce fermented foods. Maintain quality and nutritional value while producing a safe food product.