Food science 3RD Block

Question 1

Marketing Strategy

Answer 1

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

Question 2

Prototype Formula

Answer 2

is an initial creation of a product that shows the basics of what a product will look like, what the product will do, and how the product operates. A prototype is not meant to be the final version, it’s the rough draft form of the product.

Question 3

Sensory Evaluation

Answer 3

uses test methods that provide information on how products are perceived through the senses. The importance of sensory perception to food quality is widely appreciated in the food industry, providing a demand for such specialists.

Question 4

Focus Group

Testing

Answer 4

is a small and typically diverse panel of people selected to survey for their opinions on a given subject. Focus groups are used to test the public response to a wide variety of subjects, including marketing, research, products, services, entertainment, propaganda and policies.

Question 5

Adulterated Food

Answer 5

is a legal term meaning that a food product fails to meet the legal standards. One form of adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item.

Question 6

Food Quality

Answer 6

quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance, texture, and flavour; factors such as federal grade standards and internal. Food quality in the United States is enforced by the Food Safety Act 1990.

Question 7

Food Engineering

Answer 7

is a 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 8

Food Packaging

Answer 8

is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale

Question 9

Nutrition Facts Label

Answer 9

is a label required on most packaged food in many countries, showing what nutrients are in the food. Labels are usually based on official nutritional rating systems. Most countries also release overall nutrition guides for general educational purposes

Question 10

Target Market

Answer 10

is a group of customers within a business’s serviceable available market at which a business aims its marketing efforts and resources. A target market is a subset of the total market for a product or service

Question 11

Dietary Guidelines for

Americans

Answer 11

provide nutritional advice for Americans older than 2 years. The Guidelines are published every 5 years by the US Department of Agriculture, together with the US Department of Health and Human Services.

Question 12

Food Technology

Answer 12

is a branch of food science that deals with the production, preservation, quality control and research and development of the food products. Early scientific research into food technology concentrated on food preservation.

Question 13

Taste Buds

Answer 13

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 14

Olfactory Receptors

Answer 14

are able to detect air-borne odour molecules that enter the nasal cavity and bind to olfactory receptors. The activation of olfactory receptors results in olfactory receptor neurons sending an impulse to the brain’s olfactory system.

Question 15

Papillae

Answer 15

any small, nipplelike process or projection. one of certain small protuberances concerned with the senses of touch, taste, and smell: the papillae of the tongue. a small vascular process at the root of a hair.

Question 16

Prototype Formula

Answer 16

is an initial creation of a product that shows the basics of what a product will look like, what the product will do, and how the product operates. A prototype is not meant to be the final version, it’s the rough draft form of the product.

Question 17

Sensory Evaluation

Answer 17

is 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. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them

Question 18

Supertaster

Answer 18

is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to bitter tastes. It may be a cause of selective eating.

Question 19

Taste Blind

Answer 19

An inability to taste certain substances such as phenylthiocarbamide. This inability is due to an autosomal recessive trait.

Question 20

Qualitative research

Answer 20

relies on data obtained by the researcher from first-hand observation, interviews, questionnaires, focus groups, participant-observation, recordings made in natural settings, documents, and artifacts. The data are generally nonnumerica

Question 21

Quantitative research

Answer 21

s a research strategy that focuses on quantifying the collection and analysis of data. It is formed from a deductive approach where emphasis is placed on the testing of theory, shaped by empiricist and positivist philosophies