The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products
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Food Technology
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The application of food science to manufacture and distribute safe, nutritious, and wholesome food
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Biology in Food Science
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Helps food scientists understand how food quality changes as the food makes its way from the fields to the grocery store
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Biotechnology in Food Science
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Use to obtain the enzymes needed to produce cheese
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Materials Science in Food Science
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Contributes an understanding of man-made solid materials, which allows us to produce effective packaging for food products
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Nutrition
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Examines the impact of food on human health and disease
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Earliest method of Food Processing
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Cooking
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Peanut butter was first made by...
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Aztecs
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Items in average American supermarket
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>40,000
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Share of disposable income: what has happened in the last century?
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Decreased
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Food dollar: what accounts for the largest share?
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Food Services
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Food dollar: what accounts for the smallest share?
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Packaging
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Job of Food Scientist
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Might involve improving existing food products and processes
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Macronutrients
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Carbohydrates, Proteins, & Fats/Lipids
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Micronutrients
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Vitamins, Minerals, & Phytochemicals
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Periodic Table of Elements
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is what all foods are ultimately made of
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Proximate Analysis
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Refers to standardized methods for determining the moisture, ash, lipid, protein, and carbohydrate content of food
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Lipid solubility
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Soluble in organic solvents, such as chloroform, ether, and hexane
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Kjeldahl Method
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A method for estimating the percentage of protein in a food during proximate analysis
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Proximate analysis: how are carbohydrates measure?
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By difference
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Bomb calorimeter
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Use tot determine the caloric content of a food sample
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Body composition: what elements are most predominant in the body?
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Oxygen, Carbon, Hydrogen (O, C, H)
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USDA's Nutrient Database for Standard Reference
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Provides comprehensive information about the composition of foods, including the percentage of water and nutrients found in foods
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Categorizing food (4 ways)
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Nutrient content and usage, food industry classification, epidemiology/outbreaks, and regulatory tolerance/limits on additives
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MyPlate
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An educational tool that provides consumers with an easy way to remember which food groups they should eat most of and least of
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Fruit
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A ripe ovary of a flowering plant that contains and protects the plant's seeds
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Avocados: why are they highly caloric?
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not because they are high in sugar but rather because they are high in lipids (unsaturated fat)
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White rice classification
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Refined grain
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Process of enrichment
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Add back vitamins and nutrients, but not fiber
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Dairy group: what is in it?
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Dairy products are high in calcium content. Cheddar cheese is in the dairy group, but cream cheese and butter are NOT because they have a low calcium content
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Almond milk: protein content compared to milk
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lower protein content compared to milk, yogurt, or cheese
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Animal Slaughtering and Processing subsector
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Beef, pork, and poultry are included in this
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MyPlate: what is not represented?
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Sugar and Confectionery Product Manufacturing
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Mediterranean diet
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High in monounsaturated fats
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Food ingredients label
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Most predominant ingredient is listed first
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Vitamin C: what happens when cooked?
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Easily destroyed by cooking
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Energy provided by carbohydrates
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4 kcal/gram
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Energy provided by proteins
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4 kcal/gram
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Energy provided by lipids
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9 kcal/gram
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Enzymes
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Catalyze reactions while not changing themselves
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Lactase: what does it do?
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Catalyzes the breakdown of lactose into glucose and galactose. In this reaction, lactase is the enzyme catalyst and lactose is the substrate
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3 types of water
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Intracellular, extracellular, and metabolic
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Primary energy source for the body
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Glucose
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Triacylglycerols (TAGs)
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Most fats and oils are triglycerides
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Bioavailability: factors that affect this
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Digestibility, absorbability, any positive or negative interactions with other nutrients, and how much of the food is bound by indigestible materials
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Vitamins that are fat-soluble
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A, D, E, and K
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Vitamin D
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Called the "sunshine vitamin" because it is formed in human skin when it is exposed to sunlight
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Vitamin E
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An antioxidant
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Vitamin K
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Needed for blood clotting
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Vitamin C: solubility
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Water-soluble
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Vitamin B12 is also called...
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Riboflavin
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Vitamin B12: where is it found?
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Only in animals
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Minerals most needed by the human body
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Calcium and Phosphorus
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Table salt: often supplemented with what?
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Iodine
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Sucrose Polyester is also called...
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Olestra
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Maillard Reaction
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A type of non-enzymatic browning reaction that is different from the enzymatic browning of apples by polyphenol oxidase (PPO) or the caramelization of food
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Non-enzymatic browning
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Maillard browning (i.e. browning of bread crust), Addition, and Hydration
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Enzymatic browning
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Polyphenol oxidase browning (i.e. browning of apple flesh)
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Enzymatic and Non-enzymatic browning
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Condensation, Hydrolysis, and Oxidation-Reduction
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Water activity (Wa): concept
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A concept that describes the availability of free water in food (which impacts microbial growth), and it ranges from 0 to 1
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Water activity (Wa): definition
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The ratio of the water vapor pressure of the substance to the water vapor pressure of pure water