What do fats do in food?
Add caloric density, carry flavors and fat soluble vitamins, heat transfer medium,
contribute to texture and mouthfeel.
Water in foods: flavors, vitamins, minerals may be dissolved in water in foods.
Moisture provides lubri
Suggested that sugar consumption is associated with chronic disease,
recommendations was to regulated like tobacco and alcohol. Tax on foods with
added sugars, limited sales during school hours, age limits on purchase.
Food industry responded saying
History of food industry
Louis Pasteur: Pasteurization of milk and juices
Nicholas Appert: First thermal processing techniques
Canning under scientific control, refrigeration for distribution and storage, frozen
identification of t
Canadian Codes of Practice
Free run vs Free range
1) Free from hunger, thirst, malnutrition
2) Freedom from pain, injury, disease
3) Freedom from discomfort
4) Freedom from fear and distress
5) Freedom to express natural behavior
Plaintiff and defendant disagree over other nutritional aspects of the products:
trans fats, presence of sugar, use of artificial colors.
Plaintiff alleges they contain trans-fats not stated on labels. Four similar suits
underway in California, Qu
Essential amino acids: must be consumed from food, used for body maintenance
and repair, break down proteins and use the amino acids.
Limiting amino acids: amino acids found in the smallest quantity of food. Found in
wheat, rice, corn, pulses
With respect to microbiological food safety, what is the danger zone? 60-70
degrees Celsius, temperature range of where microbial growth tends to be
highest. If we have undercooked food out at room temperature, pathogens and
Consumed as early as 6000-8000 BC, carried in animal skin bags by nomads.
Rennin present in the bag which coagulates casein. The galloping which would
be like churning, would create curds and whey.
April 16/18, 1-4 office hours.
Meat: edible flesh and organs. Current perspective: red meat (beef, pork, lamb,
veal), poulty, fish, seafood.
Largest sector of the canadian food processing industry. 15% of Canadas agrifood exports.
Calves are raise
Food quality: regulatory and legal aspects
Regulatory agencies: federal, provincial, regional. Responsible for the quality and
safety of our food supply.
Canadian Food Inspection Agency
Federal inspection of food, animal health, plant protection. To