Question: 1

Which three points about elements Food scientists are concerned? Please explain.

Answer:

MINERALS (ELEMENTS)

The three aspects that Food scientists are concerned about:

1. Examining Foods for Inorganic Nutrients:

• Food scientists analyze foods to determine the levels of nutrients, like minerals
present in them. This analysis helps in understanding how well these foods fulfill our
requirements.

2. Bioavailability of Elements:

• Research studies concentrate on the forms in which specific elements exist in foods.
The form of these elements impacts our ability to absorb them in the system.
 Understanding bioavailability is crucial for determining the body’s utilization of these
nutrients

3. Element Behavior in Foods:

• Scientists investigate how elements interact and behave within foods influencing
aspects such as value, taste, texture and safety. These factors play a role, in
maintaining food quality while ensuring essential nutrients are provided effectively
and safely.
 QUESTION: 2

Please write four broad groups of undesirable substances and please explain
each one specially.

ANSWER:
UNDESIRABLES IN FOOD

The four broad groups of undesirable substances are explained in detail as below:

1. Endogenous Toxins:

• Definition:
Substances that are components found in food items.

• Explanation:
These toxins naturally exist in foods as part of their composition. For instance,
solanine in potatoes and cyanogenic glycosides, in seeds and nuts are examples of
toxins. While these substances serve a function for the plant they can pose risks to
humans if consumed excessively. Proper cooking methods and preparation
techniques often help reduce their levels to thresholds.

2. Microbial Toxins:

• Definition:
Substances that are produced by molds or bacteria as contaminants.
• Explanation:
These toxins are generated by microorganisms that contaminate food, such as molds
and bacteria. Mycotoxins from molds like Aspergillus and Fusarium along with toxins
like toxin from Clostridium botulinum represent significant examples. These toxins
can lead to cases of illnesses and are a major concern for ensuring food safety.
Contamination typically arises during food storage, processing or handling.

3. Toxic Residues:

• Definition:
Substances that transfer into food products from interventions on plants or animals
used for consumption.

• Explanation:
These residues stem from the application of chemicals, in agriculture and livestock
farming practices, including pesticides, herbicides, veterinary drugs and growth
hormones.When these substances are not properly managed or allowed to disperse
before harvesting or slaughter they can linger in the food items. Present potential
health hazards, to consumers. Regulatory standards and good farming practices work
towards reducing these residues.

4. Toxic Contaminants:

• Definition:
Substances that emerge during or result from, food processing, preservation or
cooking procedures.

• Explanation:
These pollutants are products of food processing and cooking techniques. For
instance, acrylamide forms during the high temperature cooking of foods polycyclic
aromatic hydrocarbons (PAHs) arise during meat grilling or smoking and heterocyclic
amines (HCAs) develop in meats. These compounds carry health risks like cancer
with their formation influenced by factors such, as temperature, duration of cooking
and the composition of the food.
 QUESTION NO: 3

Please explain ideal pesticide and write all bullet points one by one.

ANSWER:

IDEAL PESTICIDES

• gets where it needs to go (delivery mechanism)

-Creating a Blend: Developing mixtures that allow the pesticide to be absorbed

effectively upon contact, with the target organism.

-Activation Within Plants: Designing pesticides that activate within the plant
ensuring they work effectively where necessary.

--Activation Within Plants: Designing pesticides that activate within the plant
ensuring they work effectively where necessary. Using GPS technology to apply
pesticides to areas reducing waste and environmental impact.
-Smart Spraying by Drones/Robots: Utilizing drones or robots for pesticide spraying
improving accuracy and efficiency.
-Timing Regulations for Application: Enforcing regulations that determine the timing
for applying pesticides to maximize effectiveness and minimize off target effects.
• does what it needs to do (selectivity and effectiveness)

-Targeting Unique Metabolic Pathways: Designing pesticides to focus on metabolic

pathways unique to pests like RNA interference in corn rootworms without affecting
target species.

-Using Pheromones of Target Organisms: Employing pheromones to attract or repel

pests offering an approach that minimizes harm to other organisms.

-Bt Toxin Usage: Applying Bt toxin activated by an enzyme absent in humans

ensuring it impacts the intended pest while being safe, for humans and non-target
species.

• degrades (short-lived)
- Ensuring that the pesticide breaks down rapidly after being applied, which helps
lessen its impact, on the environment and lowers the chances of lingering
residues, in the ecosystem.