u930973931_answers

30 min Score: 0 Attempted: 0/30 Subscribe 1. What is the primary goal of research in food science? (A) To develop new food products (B) To advance knowledge and understanding of food-related phenomena (C) To improve food safety (D) None of the above 2. Which of the following is an example of qualitative research in … Read more

30 min Score: 0 Attempted: 0/30 Subscribe 1. What are some community-based nutrition programs? (A) Food banks and pantries (B) Nutrition education workshops (C) All of the above (D) Farmers’ markets 2. What is the purpose of nutrition education programs? (A) To promote fad diets (B) None of the above (C) To increase food industry … Read more

50 min Score: 0 Attempted: 0/50 Subscribe 1. What role does automation play in modern fermentation processes? (A) Reducing manual labor (B) All of the above (C) Ensuring consistency (D) Improving process control 2. What is high-throughput fermentation? (A) Slow fermentation process (B) Batch fermentation (C) Rapid and parallel fermentation of multiple samples (D) None … Read more

50 min Score: 0 Attempted: 0/50 Subscribe 1. What is the purpose of conducting safety audits in food plants? (A) To increase energy consumption (B) To improve employee morale (C) To promote new product development (D) To ensure compliance with safety regulations 2. What are some common safety protocols in food processing plants? (A) All … Read more

73 min Score: 0 Attempted: 0/73 Subscribe 1. Most common cause of foodborne illnesses? (A) Spoilage (B) Chemical contamination (C) Physical contamination (D) Microbial contamination 2. Not a common symptom of foodborne illness? (A) Fever (B) Headache (C) Nausea (D) Glowing skin 3. Temperature danger zone for foodborne pathogens? (A) Below 0°C (B) 0°C to … Read more

40 min Score: 0 Attempted: 0/40 Subscribe 1. What is the primary ingredient in sushi rice? (A) White rice (B) Brown rice (C) Arborio rice (D) Jasmine rice 2. Which ingredient is commonly used as a binding agent in baking? (A) Salt (B) Sugar (C) Baking soda (D) Egg 3. What is the primary ingredient … Read more

46 min Score: 0 Attempted: 0/46 Subscribe 1. What does food rheology primarily study? (A) Flavor profiles (B) Texture and flow properties (C) Nutritional content (D) Aroma compounds 2. Which of the following terms refers to the resistance of a food to flow? (A) Adhesion (B) Elasticity (C) Cohesion (D) Viscosity 3. What is the … Read more

30 min Score: 0 Attempted: 0/30 Subscribe 1. What is the primary role of enzymes in food systems? (A) To catalyze biochemical reactions (B) To act as preservatives (C) To add flavor (D) To provide nutrition 2. Which enzyme is commonly used to break down starches in brewing and baking industries? (A) Protease (B) Lipase … Read more

30 min Score: 0 Attempted: 0/30 Subscribe 1. What is the primary goal of food supply chain management? (A) To minimize costs (B) To maximize profits (C) To ensure the efficient flow of food products from farm to table (D) To reduce environmental impact 2. Which of the following best describes a supply chain? (A) … Read more

20 min Score: 0 Attempted: 0/20 Subscribe 1. What is the main purpose of using statistical methods in food science? (A) To enhance the flavor of food products (B) To market food products effectively (C) To ensure food safety and quality (D) To reduce production costs 2. Which statistical measure represents the central value of … Read more