Sensory Evaluation Flashcards
Adulterated Food
Food that is generally impure, unsafe, or unwholesome.
Dietary Guidelines for Americans
Advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease.
Focus Group Testing
Provides a way to collect data, and include the use of carefully selected groups of people that come together to discuss specific questions or issues related to some research question or phenomenon.
Food Engineering
Designing and developing systems for production, processing, distributing, and storing food and agricultural materials.
Food Packaging
Enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources.
Food Quality
The sum of all properties and attributes of a food item that are acceptable to the customer.
Food Technology
The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.
Marketing Strategy
A business’s overall game plan for reaching prospective consumers and turning them into customers of their products or services.
Nutrition Facts Label
Breaks down the amount of calories, carbs, fat, fiber, protein, and vitamins per serving of the food, making it easier to compare the nutrition of similar products.
Olfactory Receptors
Protein capable of detecting airborne odour molecules that enter the nasal cavity and bind to olfactory receptors. Sense of smell
Papillae
The little bumps on the top of your tongue that help grip food while your teeth are chewing.
Prototype Formula
A Formulation of a Compound prepared in accordance with a Work Plan to evaluate a dosage form comprising a cartridge containing a dry powder; which cartridge would be inserted into, or contained within, a pulmonary delivery device (including a Device) for administration in vivo.
Qualitative Research
Collecting and analyzing non-numerical data; interpretation based, descriptive, and related to language.
Quantitative Research
Numbers based, countable, and measurable; processing and analyzing numerical data.
Sensory Evaluation
Science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses.
