Sensory Evaluation

Question 1

Marketing Strategy

Answer 1

a plan of action designed to promote and sell a product or service.

Question 2

prototype formula

Answer 2

is an initial creation of a product that shows the basics of what a product will look like, what the product will do, and how the product operates.

Question 3

Sensory Evaluation

Answer 3

comprises a set of techniques that can provide analytical information of the sensory attribute of food or nonfood products

Question 4

Focus Group Testing

Answer 4

is a small and typically diverse panel of people selected to survey for their opinions on a given subject.

Question 5

Adulterated Food

Answer 5

is a legal term meaning that a food product fails to meet the legal standards.

Question 6

Food Quality

Answer 6

is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance, texture, and flavour; factors such as federal grade standards and internal.

Question 7

Food Engineering

Answer 7

is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.

Question 8

Food Packaging

Answer 8

is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs.

Question 9

Nutrition Facts Label

Answer 9

is a label required on most packaged food in many countries, showing what nutrients are in the food. Labels are usually based on official nutritional rating systems. Most countries also release overall nutrition guides for general educational purposes.

Question 10

Target Market

Answer 10

is a group of customers within a business’s serviceable available market at which a business aims its marketing efforts and resources.

Question 11

Dietary Guidelines for

Americans

Answer 11

provide nutritional advice for Americans older than 2 years. The Guidelines are published every 5 years by the US Department of Agriculture, together with the US Department of Health and Human Services.

Question 12

Food Technology

Answer 12

is a branch of food science that deals with the production, preservation, quality control and research and development of the food products.

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

are able to detect air-borne odour molecules that enter the nasal cavity and bind to olfactory receptors.

Question 15

Papillae

Answer 15

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

Question 16

Supertaster

Answer 16

is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to bitter tastes. It may be a cause of selective eating.

Question 17

Taste Blind

Answer 17

An inability to taste certain substances such as phenylthiocarbamide. This inability is due to an autosomal recessive trait.

Question 18

Qualitative research

Answer 18

relies on data obtained by the researcher from first-hand observation, interviews, questionnaires, focus groups, participant-observation, recordings made in natural settings, documents, and artifacts.

Question 19

Quantitative research

Answer 19

is 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, shaped by empiricist and positivist philosophies.

Question 20

prototype formula

Answer 20

is an initial creation of a product that shows the basics of what a product will look like, what the product will do, and how the product operates.

Question 21

Sensory Evaluation

Answer 21

comprises a set of techniques that can provide analytical information of the sensory attribute of food or nonfood products