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Food Analytics and Testing MCQs Food science

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1. Which method is commonly used to determine the moisture content in food products?





2. What does the “HPLC” acronym stand for in food testing?





3. Which test is used to measure the pH level of food products?





4. Which analytical technique is used for detecting allergens in food products?





5. What is the primary purpose of conducting a “sensory evaluation” in food testing?





6. Which method is used to analyze the fat content in food?





7. What does “GC-MS” stand for in food analytics?





8. Which test measures the levels of vitamins in food products?





9. Which method is used to detect the presence of heavy metals in food?





10. What is the purpose of “microbiological testing” in food analysis?





11. Which of the following is used to determine the sugar content in food products?





12. What is “Rancidity Testing” used to measure in food products?





13. Which analytical method is used for determining the presence of pesticides in food?





14. What is the purpose of “Nutritional Labeling” in food testing?





15. Which method is used to measure the total nitrogen content in food products?





16. Which test is used to detect the presence of gluten in food?





17. What does “TLC” stand for in food testing?





18. Which technique is used to assess the texture of food products?





19. What is the main purpose of “Protein Analysis” in food testing?





20. Which analytical technique is used for detecting and quantifying volatile compounds in food?





21. What is “Spectrophotometry” used to measure in food products?





22. Which test is used to determine the shelf life of a food product?





23. What does “Brix measurement” determine in food products?





24. Which method is used to analyze the fatty acid profile of food?





25. What is the purpose of “Microbial Load Testing” in food analysis?





26. Which analytical technique is used for detecting mycotoxins in food products?





27. What does “Chromatography” generally separate in food testing?





28. Which method is used to determine the vitamin content in food products?





29. What is “Sensory Analysis” primarily used for in food testing?





30. Which technique is used to measure the presence of aflatoxins in food?





31. What does “pH measurement” help to determine in food products?





32. Which test is used to determine the presence of added water in meat products?





33. What is “Water Activity” in the context of food testing?





34. Which analytical technique is used to measure the concentration of specific elements in food?





35. What does “Texture Analysis” evaluate in food products?





36. Which method is used to detect the presence of trans fats in food?





37. What is the role of “Volatile Compounds Analysis” in food testing?





38. Which test is used to detect the presence of artificial sweeteners in food?





39. What is the significance of “Shelf Life Testing” in food products?





40. Which analytical method is used for detecting and quantifying pesticides in food?





41. What is the purpose of “Allergen Testing” in food products?





42. Which method is commonly used for determining the presence of nitrites and nitrates in food?





43. What does “Microbiological Testing” in food science assess?





44. Which analytical technique is used to measure the concentration of vitamins in food products?





45. What is the purpose of “Sensory Evaluation” in food product development?





46. Which method is used to determine the fiber content in food products?





47. What is the primary use of “NIR Spectroscopy” in food testing?





48. Which analytical technique is used to detect the presence of color additives in food products?





49. What is “Nutritional Profiling” used for in food analytics?





50. Which technique is used for determining the presence of trans fats in food products?





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