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biotechnology

Nele F. German 95 cards

Cards in this deck (95)

  1. 1AccreditationAccreditation is a specific organization‘s process of certification
  2. 2AestheticsThe appreciation of good taste or good design. The product appeals to your senses. "It looks appealing, I want to eat it!”
  3. 3AdditivesSubstances added to food in small amounts to perform a function such as to preserve, colour or flavour a product.
  4. 4AI denteThis Italian expression meaning "by the tooth" describes pasta cooked a shorter time so that it has just slight resistance when chewed.
    The term also describes cooking vegetahles until crisp by steaming, boiling, or stir-frying.
  5. 5Allergens• An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off 3 perceived threat that would otherwise be harmless to the body. Such reactions are called allergies.
    • ln technical terms, an allergen is an antigen capable of stimulating a type-l hypersensitivity reaction in atopic individuals through lmmunoglobulin E (lgE) responses.
  6. 6Ambient temperature• Normal room temperature.
    • 20 - 25°C
  7. 7AntibacteriaWorking against or prohibiting the growth of bacteria/microorganisms.
  8. 8BacteriaMicroscopic organisms found all about us. They multiply by splitting in two (Binary fission) (ie E. coli every 20 mins.)
  9. 9Batch productionProducing a small quantity of identical products. A manufacturing process in which components or goods are produced in groups (batches) and not in
    a continuous stream. »
  10. 10BiotechnologyBiotechnology is the use of living systems and organisms to develop or make products, or "any technological application that uses biological systems, living organisms or derivatives thereof, to make or modify products or processes for specific use" (UN Convention on Biological Diversity, Art. 2).
  11. 11Blast chillTo cool food quickly by blasting it with cold air.
  12. 12Blast freezingQuickly freezing that makes small ice crystals which do less damage to the food than slow freezing.
  13. 13BrandA particular make of product usually with a well known name e.g. Heinz baked beans.
  14. 14CADComputer-aided design e.g. programs used for designing packaging.
  15. 15C.A.M.Computer-aided manufacture. e.g. using a computer to help contrpl baking temperatures.
  16. 16Carbon footprint• TA carbon footprint is historically defined as "the total sets of greenhouse gas emissions caused by an organization, event, product or individual.„
    • A measure of the total amount of carbon dioxide (COZ) and methane (CH„) emissions of a defined population, system or activity, considering all relevant sources, sinks and storage
    • within the spatial and temporal boundary of the population, system or activity of interest. Calculated as carbon dioxide equivalent (CO;e) using the relevant IDG-year global warming potential (GWP100).
  17. 17Certification• Certification refers to the confirmation of certain characteristics of an object, person, or organization.
    • This confirmation is often, but not always, provided by some form of external review, education, assessment, or audit.
  18. 18ComponentA ready prepared part of something. e.g. a ready made pizza base.
  19. 19ConsumerA person who buys or uses products and services.
  20. 20Continuous-flow production• Continuous processing 24/7.
    • Expensive to set up, cheap to run. Fewer people employed; usually computer controlled.
  21. 21Cook-chillFood that has been cooked, fast chilled and then stored at low temperatures.
  22. 22Cook-freezeFood that has been cooked, fast frozen and then stored below freezing point.
  23. 23Cross contaminationThe transfer of harmful microbes from one area to another.
  24. 24Cure• To treat food by a variety of methods in order to preserve it over long periods of time from bacteria, mold, etc.
    • Pickling soaks food in an acid-based brine (usually vinegar). Coming soaks food in a seit-based brine with other seasonings
  25. 25Danger zoneThe temperature range in which bacteria thrive. 4 — 60°C.
  26. 26Date Tagging• There are two types of date tagging regarding food shelf life:
    o Use by Date
    o Best Before Date
  27. 27Date Tagging-Use by Date'Use by date' must be followed by a day or/and month which the product must be consumed by. To be employed on perishable foods that usually would be kept cold, for example, fish, meet, dairy products and 'ready to eat' salads.
  28. 28Date Tagging-Best before date' Best Before Date —is used as an indicator of when the product will begin to degrade from optimal quality; this includes when the food becomes stale, begins to taste 'off‘ or decays, rots or goes mouldy. There are also regulations on which type of best before date must be applied:
    • Best before + Day for foods with a shelf life of up to 3 months.
    • Best before end + Month for foods with more than a 3-month shelf life.
    • Best before end + Year for food with more than an 18-month shelf life
  29. 29DietThe food and drink that we eat.
  30. 30Dietary Reference Values DRV’sDRV'S show the amount of food energy or other nutrients needed by people of different ages.
  31. 31Due diligenceIn food preparation this means that the company has set up systems to help avoid contamination of food products.
  32. 32EFSA• is a European agency funded by the European Union that operates independently of the European legislative and executive institutions (Commission, Council, Parliament) and EU Member States.
    • It was set up in 2002 by the EU under the General Food Law - Regulation 178/2002.
    • The General Food Law created a European food safety system in which responsibility for risk assessment (science) and for risk management (policy) are kept separate.
    • EFSA is responsible for the former area, and also has a duty to communicate its scientific findings to the public.
  33. 33E numbers• The number given to an additive to show that it has been approved by the EU.
    • EU regulation
    • It was regulated by the Commission Directive 2008/100/EC of 28 October 2008 amending Council Directive 90/496/EEC on nutrition Iabelling forfoodstufßas regards recommended daily allowances, energy conversion factors and definitions.
    • A new regulation is now in force (Regulation 1169/2011).
    • Nutritional Iabelling becomes mandatory for most pre-packaged foods as from December 2016
  34. 34FDA• Food and Drug Administration is a federal agency of the United States Department of Health and Human Services.
    • The FDA is responsible for protecting and promoting public health through the regulation and supervision of food safety, tobacco products, dietary supplements, prescription and over—the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), cosmetics, animal foods & feed and veterinary products.
  35. 35Food Defense• Food Defense — to prevent harm to consumers. —safety between industry and the market and then between the market and the consumer.
    • lt includes the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for feeds.
    • ln considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
  36. 36Food labelingPackage labeling (American English) or labelling (British English) is any written, electronic, or graphic communication on the package or on a separate but associated label.
  37. 37Food miles• Food miles is a term which refers to the distance food is transported from the time of ist production until it reaches the consumer. Food miles are one factor used when assessing the environmental impact of food, including the impact on global warming.
    • The concept of food miles originated in the early 19905 in the United Kingdom. It was conceived by Professor Tim Lang at the Sustainable Agriculture Food and Environment (SAFE) Alliance and first appeared in print in a report "The Food Miles Report:
  38. 38Food pyramid• A food pyramid or diet pyramid is a pyramid-shaped diagram representing the optimal number of servings to be eaten each day from each of the basic food groups.
    • The first food pyramid was published in Sweden in 1974.
    • The food pyramid introduced by the United States Department of Agriculture in the year 1992 was called the "Food Guide Pyramid". It was updated in 2005 and then replaced by My Plate in 2011, '
  39. 39Food processingis the transformation of raw ingredients, by physical, chemical or biological means into food, or of food into other forms.
  40. 40Food processing operations• Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer.
    • Food processing typically involves activities such as mincing and macerating, quuefaction, emulsification, and cooking (such as boiling, broiling, frying, grilling, pasteurization‚); pickling, and many other kinds of preservation; and canning or other packaging
    • Primary—processing such as dicing or slicing, freezing or drying when leading to secondary products are also included.
  41. 41Food Safety• Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
    • This includes a number of routines that should be followed to avoid potentially severe health hazards.
  42. 42Food security• is a condition related to the supply of food, and individuals' access to it.
    • 1974 FS, is the "availability at all times of adequate world food supplies of basic foodstuffs to sustain a steady expansion of food consumption and to offset fluctuations in production and prices"
    • 1996 FS"exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life"
  43. 43Food Science• Food science is the discipline in Which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".
    • ”the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing"
  44. 44Food substitutionFood substitution refers to the replacement of fat, sugar, or calories from a product while maintaining similar shape, texture, color, or taste
  45. 45Food sovereignty• The approach known as food sovereignty views the business practices of multinational corporations as a form of neocolonialism.
    • lt contends that multinational corporations have the financial resources available to buy up the agricultural resources of impoverished nations, particularly in the tropics. They also have the political clout to convert these resources to the exclusive production of cash crops for sale to industrialized nations outside of the tropics, and in the process to squeeze the poor off of the more productive lands.
  46. 46Food waste• Food waste or food loss is food that is discarded or lost or uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption.
    • As of 2013, half of all food is wasted worldwide, according to the British Institution of Mechanical Engineers (IME).
    • Loss and wastage occurs at all stages of the food supply chain or value chain. In low-income countries, most loss occurs during production, while in developed countries much food — about 100 kilograms (220 Ib) per person per year — is wasted at the consumption stage.
  47. 47Flow diagramStep by step Chart or plan of a system or production process.
  48. 48Gastronomy• Gastronomy is the study of food and culture, with a particular focus on gourmet Cuisine.
    • One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy
    • Gastronomy invo!ves discovering, testing, experiencing, researching‚ understanding and writing about food preparation and the sensory qualities of human nutrition as a whole
  49. 49GMO• A genetically modified organism (GMO) is any organism whose genetic material has been altered using genetic engineering techniques (Le. genetically engineered organism).
    • GMOs are the source of geneticafly modified fonds. The term GMC is very close to the technical legal term, 'Iiving modified organism', defined in the Cartagena Protocol on Biosafety, which regulates international trade in living GMOS (specifically, "any living organism that possesses a novel combination of genetic material obtained through the use of modern biotechnology").
  50. 50GRASGRAS" is an acronym for the phrase Generally Recognized As Safe. Under sections 201(5) and 409 of the Federal Food, Drug, and Cosmetic Act (the Act), any substance that is intentionally added to food is a food additive, that is subject to premarket review and approval by FDA, unless the substance is generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use, or unless the use of the substance is otherwise excluded from the definition of a food additive.
  51. 51Hallal• Haläl, hailal or halaal (Arabic baläl‚ 'permissible') is any object or an action which is permissible to use or engage in, according to Islamic law.
    • The term covers and designates not only food and drink but also all matters of daily life.
    • It is one of five : fard (compulsory), mustahabb (recommended), halo/(allowed), makruh (disliked), haram (for bidden)—that define the morality of human action in Islam. Mubah is also used to mean "permissible" or "allowed" in Islam.
    • According to the Quran, the only foods explicitly forbidden are meet from animals that die of themselves, blood, the meet of swine (porcine animals, pigs), and animals dedicated to other than Allah (either undedicated or dedicated to idols), but a person is not guilty of sin in a situation where the lack of any alternative creates an undesired necessity to consume that which is otherwise unlawful. (Quran 21173)
    • This is the "law of necessity" in Islamic jurisprudence: "That which is necessary makes the forbidden permissible", which, in the case of dietary laws, allows one to eat pork or carrion, or drink wine o
  52. 52H.A.C.C.P.Hazard analysis and critical control point.
  53. 53HazardAnything that can cause harm to the consumer.
  54. 54High risk areaThe section in the food preparation area where food is most liker to be contaminated by bacteria.
  55. 55High risk fondsThose most likely to encourage bacterial growth. e.g. cooked meet,
    cooked poultry, fish, dairy feeds.
  56. 56Image boardA display of pictures and drawings to give ideas about a target group or a range of products.
  57. 57Ingredients• All ingredients of the food must be stated under the heading 'lngredients' and must be stated in descending order of weight when present at more than 2% in the product. Ingredients making up less than two percent may be declared in any order at the end of the declaration.
    • When ingredients are themselves made of a number of sub-ingredients (Le. a mayonnaise), these must be declared as well in the ingredient declaration. If ingredients or additives contain one of the listed 14 EU allergens, these must be explicitly named in the list. For example: ‘Preservative: E220 (Sulphites)‘.
  58. 58INSPECTION OfficerThe enforcement officer at local government level who covers public health such as the hygiene of food premises and food safety.
  59. 59lrrigation• Irrigation is the artificial application of water to the land or soil. It is used to assist in the growing of agricultural crops, maintenance of landscapes, and revegetation of disturbed soils in dry areas and during periods of inadequate rainfall.
    • In contrast, agriculture that relies only on direct rainfall is referred to as rain-fed or dryland farming.
  60. 60Justin timeSome factories & fast food outlets order stock just in time to manufacture the product. They do not have room to store it days/weeks in advance.
  61. 61Kashrut• Kashrut —kashruth or kashrus, is the set of Jewish religious dietary laws. Food that may be consumed according to halakha (Jewish law) is termed kosher in English,the Hebrew term kashér- meaning "fit".
    • Among the laws that form part of kashrut are the prohibitions on the consumption of unclean animals (such as pork, shellfish and most insects, mixtures of meat and milk, and the commandment to slaughter mammals and birds according to a process known as shechita.
    • There are also laws regarding agricultural produce that might impact on the suitability of food for consumption.
  62. 62Lifecycle analysis• Lifecycle analysis, a technique that meshes together a wide range of different environmental criteria including emissions and waste, is a more holistic way of assessing the real environmental impact of the food we eat.
    • The technique accounts for energy input and output involved in the production, processing, packaging and transport of food. It also factors in resource depletion, air pollution and water pollution and waste generation/municipal solid waste.
  63. 63Key wordsImportant words that may relate to the design brief.
  64. 64LogoThe symbol ofa company used on products.
  65. 65Low risk areaSection in the food preparation area where food is less liker to be contaminated by bacteria.
  66. 66M.A.P.Modified atmosphere packaging. Removing the air and flushing the packet with a gas.
  67. 67Marketable productOne that appeals to people and will sell when it reaches the shops; to succeed, all products must be marketable. ’
  68. 68Medicinal or Nutritional Claims• Medicinal and Nutritional claims are tightly regulated, some are only allowed under certain conditions while others are not authorized at all. For example, presenting claims the food product can treat, prevent or cure diseases or other 'adverse conditions' are prohibited.
    • While claiming the food is reduced in fat or rich in vitamins require the food to meet compulsory standards and grades, in addition, the terms must be used in a form specified in regulations.
  69. 69ModellingTo experiment with an idea without actually cooking it.
    You can model the nutritional value ofa food product by using FOODP6.
  70. 70Molecular gastronomy• Molecular gastronomy is the scientific investigation of processes in cooking, social and artistic gastronomical phenomena.
    • Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical.
    • Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
    • The term "molecular gastronomy" was coined in 1988 by physicist Nicholas Kurti and the French chemist Hervé This.
    • Some Chefs associated with the term choose to reject its use, preferring other terms such as multi sensory cooking, modernist cuisine, culinary physics, and experimental Cuisine.
  71. 71Nutrition• any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc.
    • any substance containing nutrients, such as carbohydrates, proteins, and fats, that can be ingested by a living organism and metabolized into energy and body tissue
  72. 72Nutritional Information• Nutritional information on the product makes clear to consumer abaut composition of food item.
    • If the manufacturer makes claims that the product is ‘Low in Sugar‘, it must be supported with nutritional information (normally in tabulated form). Moreover, there are two European nutritional labelling standards which must be adhered to if nutritional information is shown.
  73. 73One-off productionOne product is made, usually to order. It is unique. It can be expensive.
  74. 74Organoleptic TestingA posh term for sensory analysis. Using your sensory organs to test a product.
  75. 75Packaging• Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells.
    • In many countries it is fully integrated into government, business, institutional, industrial, and personal use.
  76. 76Pesticide residue• refers to the pesticides that may remain on or in food after they are applied to food crops.
    • Many of these chemical residues, especially derivatives of chlorinated pesticides, exhibit bioaccumulation which could build up to harmful levels in the body as well as in the environment.
    • Persistent chemicals can be magnified through the food chain and have been detected in products ranging from meet, poultry, and fish, to vegetable oils, nuts, and various fruits and vegetables.
  77. 77Population growth• Current UN projections show a continued increase in population in the nearfuture (but a steady decline in the population growth rate), with the global population expected to reach between 8.3 and 10.9 billion by 2050.
    • UN Population Division estimates for the year 2150 range between 3.2 and 24.8 billion; mathematical modeling supports the lower estimate.
    • Solutions forfeeding the nine billion in the future are being studied and documented.
    • One out of every seven people on our planet go to sleep hungry. People are suffering due to overpopulation, 25,000 people die of malnutrition and hunger related diseases everyday.
  78. 78PortionA portion for one is the amount of food that satisfies the need for one person.
    Serving size is the amount of a food or drink that is generally served.
  79. 79Preservatives• is a substance that is added to products to prevent decomposition by microbial growth or by chemical changes. In general preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails strilisation, refrigeration and drying.
    • preservatives must be identified as such by the label 'Preservatives‘, a specific name, e.g. "sodium nitrite", and the corresponding European registration number colloquially known as an "E. number", e.g. "E250".
  80. 80Product specificationThe exact details needed to make the product.
  81. 81PrototypeA sample product to be used for trialling and market research.
  82. 82Quality assuranceA system that is set up before a product is made and Which lays down procedures for making a safe, quality product.
  83. 83Quality control• The steps in the process of making a product to make sure that it meets the standards; faulty products are removed.
    • Quality control, or QC for short, is a process by which entities review the quality of all factors involved in production.
    • BG 9000 defines quality control as "A part of quality management focused on fulfilling quality requirements".
    • This approach places an emphasis on three aspects:
    • Elements such as controls,job management, defined and well managed processes, performance and integrity criteria, and identification of records
    • Competence, such as knowledge, skills, experience, and qualifications
    • Soft elements, such as personnel, integrity, confidence, organizational culture, motivation, team spirit, and quality relationships.
  84. 84Repetitive-flow productionAssembly line production of a product, often using a conveyor belt. Used for producing large numbers.
  85. 85Sensory descriptorsWords that describe taste, smell, texture and flavour.
  86. 86Shelf lifeHow long a food product can be kept, making sure it is safe to eat and good quality.
  87. 87Supply chain• A supply chain is a system of organizations, people, activities, information, and resources involved in moving a product or service from supplier to customer. Supply chain activities involve the transformation of natural resources, raw materials, and components into a finished product that is delivered to the end customer.
    • In sophisticated supply chain systems, used products may re-enter the supply chain at any point where residual value is recyclable.
  88. 88SystemMade up of:—
  89. 89Target groupThe person or group of people that the product is aimed at. e.g. teenagers, families.
  90. 90Tolerance levelThe amount and flexibility allowed when making a product — in terms of weight, colour, size -so that it meets quality standards.
  91. 91TraceabilityTracing a fault back to the point at which it occurred in order to remedy the fault and avoid it happening again.
  92. 92Transgenic Organism• This is an organism whose genetic makeup has been altered by the addition of genetic material from another, unrelated organism.
    • This should not be confused with the more general way in which "GMC“ is used to classify genetically altered organisms, as typically GMOS are organisms whose genetic makeup has been altered without the addition of genetic material from an unrelated organism.
  93. 93TrendThe likelihood of something happening. eg. there is a trend for more single portions.
  94. 94Urban agriculture• Urban agriculture or urban farming is the practice of cultivating, processing, and distributing food in or around a village, town, or city.
    • Urban agriculture can also involve animal husbandry, aquaculture, agroforestry, Urban beekeeping, and horticulture. These activities occur in peri-urban areas as well, and peri— urban agriculture may have different characteristics.
  95. 95Water pollution• Water pollution is the contamination of water bodies (eg. lakes, rivers, oceans, aquifers and groundwater). This form of environmental degradation occurs when pollutants are directly or indirectly discharged into water bodies without adequate treatment to remove harmful compounds.

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Flashcards on biotechnology, created by Nele F. on 23/11/2017.
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Nele F.
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