Sensory Evaluation

Question 1

Marketing
Strategy

Answer 1

a business’s overall game plan for reaching prospective consumers and turning them into customers of their products

Question 2

Prototype Formula

Answer 2

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

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

Focus groups gather approximately 6-8 representatives of your target market together with a moderator and have them discuss their feelings, attitudes, and ideas on topics.

Question 5

Adulterated Food

Answer 5

Mixing of decomposed fruits and vegetables with the good ones. Adding certain natural and chemical dyes to attract consumers. Mixing of clay, pebbles, stones, sand, and marble chips, to the grains, pulses and other crops.

Question 6

Food Quality

Answer 6

the sum of all properties and attributes of a food item that are acceptable to the customer. These food quality attributes include appearance, including size, shape, gloss, colour, and consistency, texture, flavour, and nutritional content.

Question 7

Food Engineering

Answer 7

design and develop systems for production, processing, distributing, and storing food and agricultural materials. Applications include food safety and quality, biorefining, pharmaceutical

Question 8

Food Packaging

Answer 8

Aseptic processing.
Bags.
Boxes.
Cans.
Cartons.
Flexible packaging.
Pallets.
Trays.

Question 9

Nutrition Facts Label

Answer 9

The 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.

Question 10

Target Market

Answer 10

a group of potential customers that you identify to sell products or services to. Each group can be divided into smaller segments. Segments are typically grouped by age, location, income and lifestyle

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

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

Question 14

Olfactory Receptors

Answer 14

are 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. “as food touches the tongue it comes into contact with the sensory papillae”

Question 16

Supertaster

Answer 16

To supertasters, foods may have much stronger flavors, which often leads to supertasters having very strong likes and dislikes for different foods.

Question 17

Taste Blind

Answer 17

a reduction in sensitivity to bitter tastes as a result of having less taste buds. The inability of a person to feel the taste of any item and to identify it.

Question 18

Qualitative research

Answer 18

a type of research that aims to gather and analyse non-numerical data in order to gain an understanding of individuals’ social reality, including understanding their attitudes, beliefs, and motivation.

Question 19

Quantitative research

Answer 19

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,