Strategies for product development of new food part C

Question 1

what are the final stage of optimization research

Answer 1

the in house testing and consumer testing

Question 2

T or F : the duration of the shelf life is always determined by the microbiological changes

Answer 2

false, it can be determined by other changes like nutritional, undesirable, functional properties, undesirable textural changes etc.

Question 3

a rough rule that is used is the ____ to evaluate the shelf life

Answer 3

two thirds (90 –>60)

Question 4

what are the types of test you can do to evaluate the shelf life

Answer 4

1. static tests
2. accelerated shelf life testing
3. use/abuse tests