2nd block

Question 1

Marketing Strategy

Answer 1

a plan of action designed to promote and sell a product or service.

Question 2

Focus Group
Testing

Answer 2

the field of use comprising the in vitro measurement, observation, or determination of one or more protein or nucleic acid targets of an organism in a sample obtained from food and/or sources of food intended for human consumption in order to determine whether or not that food is fit for consumption.

Question 3

Food Engineering

Answer 3

scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products

Question 4

Target Market

Answer 4

a particular group of consumers at which a product or service is aimed.

Question 5

Taste Buds

Answer 5

any of the clusters of bulbous nerve endings on the tongue and in the lining of the mouth which provide the sense of taste.

Question 6

Prototype Formula

Answer 6

a Formulation of a Compound prepared in accordance with a Work Plan to evaluate a dosage form comprising a cartridge containing a dry powder

Question 7

Taste Blind

Answer 7

a reduction in sensitivity to bitter tastes as a result of having less taste buds.

Question 8

Prototype Formula

Answer 8

a Formulation of a Compound prepared in accordance with a Work Plan to evaluate a dosage form comprising a cartridge containing a dry powder Formulation of a Compound, which cartridge would be inserted into, or contained within, a pulmonary delivery device

Question 9

Adulterated Food

Answer 9

refers to the act of intentionally debasing the quality of food by either adding or replacing the food substances with undeclared alternative components, or by the removal of some valuable components

Question 10

Food Packaging

Answer 10

a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations.

Question 11

Dietary Guidelines for
Americans

Answer 11

provide nutritional advice for Americans who are healthy or who are at risk for chronic disease but do not currently have chronic disease.

Question 12

Olfactory Receptors

Answer 12

able to detect air-borne odour molecules that enter the nasal cavity and bind to olfactory receptors

Question 13

Qualitative research

Answer 13

a type of research that aims to gather and analyse non-numerical data in order to gain an understanding of individuals’ social reality, including understanding their attitudes, beliefs, and motivation.

Question 14

Sensory Evaluation

Answer 14

a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products

Question 15

Food Quality

Answer 15

a concept often based on the organoleptic characteristics and nutritional value of food.

Question 16

Nutrition Facts Label

Answer 16

a label required on most packaged food in many countries, showing what nutrients and other ingredients are in the food.

Question 17

Food Technology

Answer 17

a branch of food science that deals with the production, preservation, quality control and research and development of the food products.

Question 18

Papillae

Answer 18

a small rounded protuberance on a part or organ of the body

Question 19

Supertaster

Answer 19

a person whose sense of taste is of far greater intensity than the average person.

Question 20

Quantitative research

Answer 20

a research strategy that focuses on quantifying the collection and analysis of data.