Sensory Evaluation

Question 1

Marketing Strategy

Answer 1

contains the company’s value proposition, key brand messaging, data on target customer demographics, and other high-level elements.

Question 2

Prototype Formula

Answer 2

is not meant to be the final version, it’s the rough draft form of the product.

Question 3

Sensory Evaluation

Answer 3

is a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses. It is a means of determining whether product differences are perceived, the basis for the differences, and whether one product is liked more than another

Question 4

Focus Group Testing

Answer 4

the public response to a wide variety of subjects, including marketing, research, products, services, entertainment, propaganda and policies.

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

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. It may bear a nutrition facts label and other information about food being offered for sale

Question 9

Nutrition Facts Labe

Answer 9

is a label required on most packaged food in many countries, showing what nutrients are in the food

Question 10

Target Market

Answer 10

a particular group of consumers at which a product or service is aimed.

Question 11

Dietary Guidelines for Americans

Answer 11

provide nutritional advice for Americans older than 2 years.

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

s 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.