Food science part 1

Question 1

Marketing Strategy

Answer 1

A marketing strategy is a long-term plan for achieving a company’s goals by understanding the needs of customers and creating a distinct and sustainable competitive advantage.

Question 2

prototype strategy

Answer 2

the set of decisions that dictate what actions will be taken to accomplish the development of the prototype

Question 3

sensory evaluation

Answer 3

a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses

Question 4

focus group testing

Answer 4

follows an intelligent strategy to explore opinions, recommendations, directions, attitudes, and perceptions about a product

Question 5

Adulterated Food

Answer 5

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 6

Food Quality

Answer 6

the sum of all properties and attributes of a food item that are acceptable to the customer.

Question 7

Food Engineering

Answer 7

the application of engineering principles to the storage, processing and distribution of food materials and their bio-products

Question 8

Food Packaging

Answer 8

enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources

Question 9

Nutrition Facts Label

Answer 9

lists the nutritional content, the serving size, and the calories for a recommended serving of a food produc

Question 10

Target Market

Answer 10

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

Question 11

Dietary Guidelines for
Americans

Answer 11

provides advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease

Question 12

Food Technology

Answer 12

the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food

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

chemoreceptors expressed in the cell membranes of olfactory receptor neurons and are responsible for the detection of odorants

Question 15

Papillae

Answer 15

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

Question 16

Prototype Formula

Answer 16

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 17

Sensory Evaluation

Answer 17

a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses

Question 18

Supertaster

Answer 18

a person who tastes certain flavors and foods more strongly than other people

Question 19

Taste Blind

Answer 19

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

Question 20

Qualitative research

Answer 20

the study of the nature of phenomena