FOOD 2010 Study Guide - Summer 2018, Comprehensive Midterm Notes - Fat, Sucrose, Protein
12 Oct 2018
School
Department
Course
Professor
FOOD 2010
MIDTERM EXAM
STUDY GUIDE
Fall 2018
Engineering: is traditionally devoted to the study of momentum, heat, and mass transfer. Food
scientists use it to understand the interaction of physical and energy transfer operations with food
operations.
Food processing: technology in which raw (animal or plant) food ingredients are converted into
specific foods for consumption
-historical problems such as food shortages and starvation became less frequent as more
efficient nechanized food production and distribution methods were developed.
Scientific agriculture: invovding crop rotation, and improved soil fertilization, meshed with
improved livestock feeding and management aided in the improvement of the food industry as
well
Canning: grew as an idea when it was discovered that cooked meats could preserved for a
limited time if they were covered with a layer of fat which kept meat from contact with the air
Before refrigeration was developed ice houses were used to help preserve foods
Adulteration: is the practice of increasing profits and supply by adding cheap bulk ingredients to
certain food products.
Food scientist: is a person who applies scientific knowledge and technological principles to the
study of foods and their components, either in a research setting or a manufacturing setting.
-basic food scientists obtain fundamental info from food research, while applied food
scientists apply the info to food product development and testing.
-food scientists also interact with engineers, microbiologists, flavour experts, packaging
specialists, statisticians, and marketing professionals.
Quality assurance: sample and check raw products to see if they are fresh and conform to
purchasing specifications
-the scientific approach often begins with a question of the experimental problem, then a
hypothesis is developed and tested, to see if the product is appropriate.
Neutraceutical: is a term referring to a food in whole or in part that can provide health
improvement or disease prevention.
-there are seven types of food components: water, carbohydrates, lipids, proteins,
vitamins, minerals and phytochemicals.
Phytochemicals: are plant derived chemicals; they are not proteins or carbohydrates , nor are
they minerals lipids or vitamins. They are sometimes considered nonessential, however they do
offer protection against cardiovascular disease and certain cancers.
find more resources at oneclass.com
find more resources at oneclass.com
Perceptual map: A means of displaying the location of products or brands in the minds of the
consumers to demonstrate the consumer’s perception of competitors in a market
Perceptual map is created in 4 steps:
1) Identify the important attributes of brand/product class
2) Discover how customers rate competitors with respect to these attributes
3) Discover where the company’s product or brand is with respect to these attributes
4) If necessary, reposition.
Market potential: the maximum total sales of a product by all firms to a segment during a
specified time period under specified environmental conditions and marketing efforts of the
firms.
Sales forecast: the total sales of a product that a firm expects to sell during a specified time
period under specified environmental conditions and its own marketing efforts.
Direct forecast: estimating the value to be forecast without any intervening steps.
Lost-horse forecast: making a forecast using the last known value and modifying it according to
positive or negative factors expected in the future.
Survey of buyer’s intentions forecast: asking prospective customers if they are likely to buy a
product during some future time period.
Salesforce survey forecast: asking the firm’s salespeople to estimate sales during a coming
period.
Trend extrapolation: extending a pattern observed in past data in the future.
Linear trend extrapolation: the pattern is described with a straight line.
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Engineering: is traditionally devoted to the study of momentum, heat, and mass transfer. Food scientists use it to understand the interaction of physical and energy transfer operations with food operations. Food processing: technology in which raw (animal or plant) food ingredients are converted into specific foods for consumption. Historical problems such as food shortages and starvation became less frequent as more efficient nechanized food production and distribution methods were developed. Scientific agriculture: invovding crop rotation, and improved soil fertilization, meshed with improved livestock feeding and management aided in the improvement of the food industry as well. Canning: grew as an idea when it was discovered that cooked meats could preserved for a limited time if they were covered with a layer of fat which kept meat from contact with the air. Before refrigeration was developed ice houses were used to help preserve foods.
