u930973931_answers 50 min Score: 0 Attempted: 0/50 Subscribe 1. . Which organization is primarily responsible for the regulation of food safety in the United States? (A) CDC (B) USDA (C) EPA (D) FDA 2. . Main ethical concern regarding genetically modified (GM) foods: (A) Nutritional value (B) Color (C) Taste (D) Environmental impact 3. . Regulatory … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . Primary application of biotechnology in food production: (A) Improving crop yields (B) Enhancing food flavor (C) Reducing food spoilage (D) All of the above 2. . Biotech-derived product used to improve nutritional content of food: (A) Bt corn (B) Bt Cotton (C) Roundup Ready Soybean (D) … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . What is genetic modification in foods? (A) Altering the DNA of organisms to achieve desired traits (B) Changing the flavor of food (C) Adding artificial colors to food (D) Increasing shelf life through preservatives 2. . Technique commonly used to introduce new genes into a plant’s … Read more
49 min Score: 0 Attempted: 0/49 Subscribe 1. . Which instrument is used to measure the moisture content of food? (A) Refractometer (B) Spectrophotometer (C) Moisture analyzer (D) pH meter 2. . Primary use of a centrifuge in food science: (A) Measure pH levels (B) Mix ingredients (C) Determine color intensity (D) Separate components based … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . What does rheology study? (A) Heat transfer (B) Flow and deformation of materials (C) Mass transfer (D) Chemical reactions 2. . Which property measures a material’s resistance to deformation under stress? (A) Density (B) Elasticity (C) Hardness (D) Viscosity 3. . Term for a material that … Read more
67 min Score: 0 Attempted: 0/67 Subscribe 1. . Which type of heat transfer occurs through direct contact between molecules? (A) Radiation (B) Convection (C) Evaporation (D) Conduction 2. . Primary mode of heat transfer in boiling: (A) Conduction (B) Convection (C) Radiation (D) Sublimation 3. . Process involving heat transfer through electromagnetic waves: (A) … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . Primary purpose of unit operations in food processing: (A) To enhance flavor (B) To ensure food safety and quality (C) To reduce cost (D) To increase food variety 2. . Unit operation used to remove water from food: (A) Mixing (B) Drying (C) Pasteurization (D) Fermentation … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . Primary purpose of statistical analysis in sensory data: (A) Enhance flavor (B) Ensure food safety (C) Reduce cost (D) Analyze and interpret sensory data accurately 2. . Statistical test for comparing means of two independent samples: (A) t-test (B) Chi-square test (C) ANOVA (D) Regression analysis … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. . Primary driver behind consumer preference for organic foods: (A) Lower cost (B) Better taste (C) Environmental concerns (D) Brand reputation 2. . Most important sensory attribute in beverages: (A) Texture (B) Aroma (C) Flavor (D) Appearance 3. . Food neophobia: (A) Preference for familiar foods (B) … Read more
What is the primary focus of studying consumer preferences in food science? a) Nutritional content b) Sensory attributes c) Consumer acceptance and choice d) Food safety Answer: c) Consumer acceptance and choice Which of the following factors most influences consumer food preferences? a) Price b) Brand loyalty c) Cultural background d) Nutritional labels Answer: c) … Read more