Introduction

Question 1

Anything that, when taken into the body, serves nourish, build and repair tissues, supply energy, and regulate body processes.

Answer 1

Food

Question 2

Field involving APPLICATION of BASIC SCIENCES; concerned w all technical aspects of food (from HARVESTING/SLAUGHTERING to COOKING and CONSUMPTION

Answer 2

Food Science

Question 3

Set of methods and techniques to TRANSFORM raw ingredients to finished and semi-finished products.

Answer 3

Food Processing

Question 4

The science and application of scientific, as well as SOCIO-ECONOMIC knowledge and LEGAL rules for PRODUCTION.

Answer 4

Technology

Question 5

gives in-depth knowledge of science and technology and develop skills for SELECTION, STORAGE, PRESERVATION, PROCESSING of safe, wholesome food; promotes sustainability and avoid food waste

Answer 5

Food Technology

Question 6

MASS PRODUCTION of food products using principles of food technology to meet diverse needs of growing population

Answer 6

Food Manufacturing

Question 7

containers where wild animals are kept for later slaughtering during Ancient Period

Answer 7

Vivaria

Question 8

oldest method of preservation

Answer 8

Drying

Question 9

use barley for alcoholic beverages, cider from fermented apple juice

Answer 9

Fermentation

Question 10

Other term for freeze drying

Answer 10

Lyophilization

Question 11

Father of Canning

Answer 11

Nicolas Appert

Question 12

developed canister

Answer 12

Peter Durand

Question 13

Most spoilage agent

Answer 13

Microorganisms