u930973931_answers 50 min Score: 0 Attempted: 0/50 Subscribe 1. . What is the primary purpose of conducting shelf-life studies in food science? (A) To assess ingredient interactions (B) To analyze the nutritional content of a food product (C) To evaluate the cost of production (D) To determine how long a food product remains safe and acceptable … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . What is the primary objective of formulation in food science? (A) To test the market potential of food products (B) To create new food products with desired characteristics (C) To ensure food safety and quality (D) To analyze consumer preferences 2. . Which stage involves creating … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . What is the primary purpose of market research in food science? (A) To develop new food products (B) To understand consumer preferences and market trends (C) To design food packaging (D) To test food safety 2. . Which method is commonly used to collect qualitative data … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . What is the first stage of the product development process? (A) Market Testing (B) Idea Generation (C) Product Launch (D) Commercialization 2. . In which stage of product development is a concept for a new food product created and refined? (A) Product Design (B) Prototype Development … Read more
30 min Score: 0 Attempted: 0/30 Subscribe 1. 1. Which organization is primarily responsible for regulating food additives in the United States? (A) Food and Drug Administration (FDA) (B) Environmental Protection Agency (EPA) (C) United States Department of Agriculture (USDA) (D) Centers for Disease Control and Prevention (CDC) 2. 2. What is the primary purpose … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . Which type of additive is derived from natural sources and not chemically altered? (A) Natural additive (B) Synthetic additive (C) Artificial additive (D) Preservative additive 2. . Which of the following is a natural food colorant? (A) Beta-carotene (B) Tartrazine (C) Red 40 (D) Sunset Yellow … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . What is the primary purpose of food preservatives? (A) Enhance flavor (B) Extend shelf life (C) Improve texture (D) Increase color 2. . Which of the following is a common natural preservative? (A) Sodium benzoate (B) Ascorbic acid (C) Potassium sorbate (D) Propylparaben 3. . What … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . Which diet is commonly recommended for managing hypertension? (A) Mediterranean diet (B) High-fat diet (C) Low-carbohydrate diet (D) Low-protein diet 2. . What is the primary health benefit of a high-fiber diet? (A) Improved vision (B) Enhanced cognitive function (C) Increased muscle strength (D) Better digestive … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . What are functional foods? (A) Foods designed to prevent disease (B) Foods that taste good (C) Foods that are only available in health food stores (D) Foods with added nutrients or ingredients that provide health benefits beyond basic nutrition 2. . Which of the following is … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . Which nutrient is primarily responsible for providing energy to the body? (A) Vitamins (B) Minerals (C) Carbohydrates (D) Proteins 2. . What is the recommended daily allowance (RDA) for protein intake for an average adult? (A) 1.2 g/kg body weight (B) 0.8 g/kg body weight (C) … Read more