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Cellulose and hemicellulose: Are present in many plant tissues as supporting structures (eg. The fibers in celery). Are polymers of glucose that are indigestible. Along with pectin and other carbs gums form the dietary fiber. Carrageenan: seaweed (red algae). Used as a suspending agent to keep cocoa particles in suspension in chocolate milk Gelatinization: Starch granules absorb water, swell, and become soft and pliable. Occurs when puddings are made or when flour is used a thickening agent when making gravies. Hard rice->soft cooked rice. Food Engineering: Relates to the study and application of engineering concepts and unit operations used in food processing. Engineering principles include material and energy Food Processing: Covers the principles of food preservation and the general characteristics of raw food materials, processing factors that influence quality, packaging, waste management, good manufacturing practices and sanitation procedures. Food Science: The application of principles of science engineering and mathematics in order to study and acquire new knowledge on the physical, chemical and biochemical nature of foods. Food technology: From the information gathered by food science, the corresponding technologies can be applied to the utlilization, processing, preservation and storage of food. Food chemistry: Deals with the composition, structure and properties of food, as well as the chemistry of changes that occur during processing. Food Analysis: Covers the principles and methods for quantitative physical and chemical analysis offood products and ingredients. These analysis are related to the standards and regulations for food processingFood Microbiology: Relates to the study of microbial ecology in the relation to food, the effect of environment on food, spoilage and food manufacture, the physical, chemical, and biological destruction of microorganism in food, the microbiological examination of food stuffs, and public healthCanadian Government Agencies: 1) Department of Justice Canada- responsible for maintaining the Consolidated Statutes and Regulations for the Government of Canada, including Food & Drug Act & Food & Drug Regulation 2) Health Products & Food Branch of Health Canada- Food & Drug regulations. Standards of identity/ composition for foods. Food additive regulations3) Canadian Food Inspection Agency- Inspections for compliance/food processing plant inspection, regulatory aspectsof food safety, grade standards for agricultural produce, meats, dairy products, eggs, fish and seafood. Labelling and packaging regulations. Advertising regulations. 4) Industry Canada- Weights/measures regulations 5) British Columbia Ministry of Health- Public health inspection of retail stores/food establishments. Inspections of provincially inspected meat/dairy plants 6) Municipal- Public health inspection of retail stores and food service establishments Food Labelling Requirements: Under the CFIA: common name of food, net quantity of food, name and address of