R&D

Question 1

Definition of R&D?

Answer 1

R&D in agribusiness includes all activities that companies undertake to innovate and bring new products and/or technologies to the market.

Question 2

Definition of agribusiness?

Answer 2

Include all activates related to the processing and marketing of agricultural food products.

Question 3

Keyword of R&D?

Answer 3

Imagination

Question 4

What are the 3 goals of R&D department?

Answer 4

1. Country-specific regulations
2. Production conditions (equipment, preservation, staff, etc.)
3. Costs

Question 5

What is the product lifecycle?

Answer 5

1. Design
2. Launch
3. Growth
4. Maturity
5. Decline

Question 6

What are the 5 steps in the design phase?

Answer 6

1) Identify the needs.
2) Define the goals and constraints.
3) Design a pilot
4) Create a kitchen version
5) Transfer to a large scale rollout.

Question 7

Definition of emulsion

Answer 7

A system in which one liquid is dispersed in the form of fine droplets throughout another liquid with which it cannot evenly mix.

Question 8

What emulsifier does eggs contain?

Answer 8

Lecithin

Question 9

Name 3 mother auces

Answer 9

Mayonnaise, bechamel and hollandaise

Question 10

Define foams

Answer 10

A foam is a dispersion of gas within a liquid. It’s a stable mass of bubbles. Foam is a substance formed by trapping gas pockets in a liquid or solid. E.g. beaten egg whites

Question 11

Heat when making emulsions

Answer 11

63 to 65

Question 12

Sabayon

Answer 12

A warm heavily beaten mixture of egg yolks, icing sugar and marsala wine.

Question 13

Explain the perfect egg

Answer 13

63.2 for 45. 63.2 for 90 min: play-dough

Question 14

At what temperature is albumin coagulation?

Answer 14

62

Question 15

What does it mean to cook below 52?

Answer 15

It doesn’t kill bacteria, it fosters their growth

Question 16

What is the temperature of pasteurization?

Answer 16

55 to 99

Question 17

At what temperature are dangerous bacteria destroyed?

Answer 17

63

Question 18

Where is the classification of low and high temperatures?

Answer 18

68

Question 19

At what temperature is serilization?

Answer 19

99 to 120

Question 20

What temperature is hand sensitivity to heat?

Answer 20

56

Question 21

What is added to vegetable sous-vide and how much?

Answer 21

0.8% salt, 15% fat.

Question 22

What should be done to meat before adding it in the sous-vide bag?

Answer 22

Brown meat 30 seconds 180. Salt should be 1%

Question 23

What is the reaction called when browning?

Answer 23

Maillard

Question 24

What should be done to fish before putting it in sous-vide

Answer 24

• Bring fatty fish in cold water with 10% salt for 10 min
• Bring lean fish in 5% salt in cold water for 10 minutes.

Question 25

Temperature before putting in sous-vide?

Answer 25

6

Question 26

Pasteurization temperature for meat, fish or crustaceans in sous-vide

Answer 26

83 for few min

Question 27

Cooling meat and fish phases after sous-vide

Answer 27

10 min room temp 10 min cold water ice water for 30 min until min 6

Question 28

What types of measurements are used for sensory analyses?

Answer 28

1) Hedonic 2) Organoleptic

Question 29

What is Hedonic measurement?

Answer 29

Affective testing method that is used to obtain subjective feedback about a product.

Question 30

What is organoleptic measurement?

Answer 30

A perceptive testing method used to describe a product from a sensory point of view.

Question 31

What are the three groups of nutrients?

Answer 31

1) Proteins 2) Carbohydrates 3) Lipids/fats

Question 32

What is basal metabolism

Answer 32

The energy the body uses when resting

Question 33

Definition of proteins

Answer 33

basic element of all living cells; they constitute the only source of azote, which is a chemical that is essential to life.

Question 34

How many kcal is 1g of protein?

Answer 34

4

Question 35

What does protein buld and repair in the human body?

Answer 35

- Skin - Finger nails - Hair - Muscle tissue

Question 36

What sources does protein come from?

Answer 36

- animal-based - plant-based

Question 37

What are functional properties of protein?

Answer 37

The functional properties of proteins are physical or physical-chemical prosperities that have an impact on their sensorial behaviour in food systems during technological transformations, food preparation, storage and consumption.

Question 38

What are the three functional properties of protein?

Answer 38

1) Hydration 2) Structuring 3) Surface

Question 39

What are hydration properties?

Answer 39

The relationship between protein and water. Properties such as: absorption, retention, wetting, sweilling etc.

Question 40

What are structuring properities?

Answer 40

Protein-to-protein interaction. Coagulation, jellification etc.

Question 41

What are surface properties?

Answer 41

Interaction of proteins with other polar stuctures (homogenous) or nonpolar (heterogenous) liquid or gas. Emulsifying is an example.

Question 41

Definition of carbohydrates

Answer 41

Known as sugars. Absorbed in intestines.

Question 41

How many kcal in 1g. of carbs?

Answer 41

4 kcal

Question 41

What are the two types of carbs?

Answer 41

1) fast sugars/simple sugars. Made up of 6 carbon atoms 2) Slow sugars/complex sugars. E.g. starch Long chain of glucose. Bananas contain starch

Question 42

What does native starches cause?

Answer 42

Retrogradation

Question 42

Name three examples of glucose derivatives (simple sugars/fast sugars)

Answer 42

1) Sucrose 2) Lactose 3) Maltose

Question 42

Name to examples starch derivatives (complex sugars)

Answer 42

1) dextrin 2) maltodextrin

Question 43

At what temperature is collagen solubilization

Answer 43

66

Question 44

Destruction of actin and myosin temperature?

Answer 44

68

Question 45

At what temperature is coagulation of myoglobin?

Answer 45

74

Question 46

Gelatinization and retrogradation of starches

Answer 46

78

Question 47

Pectin hydrolysis

Answer 47

85