FOS 3042 - EXAM 1 QUESTIONS N
ANSWERS RATED A+
- ANS ✔✔QUIZ 2
Food Science - ANS ✔✔- The scientific study of raw food materials and their behavior during
formulation, processing, packaging, storage and evaluation as consumer food products
- Biology, physical sciences, and engineering are used to study the nature of foods, the causes of
their deterioration, and the principles underlying food processing
Food Technology - ANS ✔✔Application of food science to selection, preservation, processing,
packaging, distribution, safeness, nutritious, and wholesome
Nutrition vs Food Science - ANS ✔✔Nutrition: examines the influence of food on health and
disease
Food science: studies the nature of foods and the changes they go through various conditions
Timeline - ANS ✔✔2 mya Cooking
3 kya Bread
12 kya Agriculture
7000-3000B.C.
Fermentation
2400 BC Pickles
1900 BC Chocolate
1500 BC Bacon
500 BC Sugar
,965 AD Tofu
Salt 10th cent
Peanut Butter 15h cent
Coffee 15th cent
Preserving Food - ANS ✔✔Canning (1795-1810)
Refrigeration (1930s)
Pasteurization (1895)
Freeze Drying (70's)
Microwaving ('40-70's)
Irradiation ('60s)
Modified Atmosphere Packaging ('80s)
Food Industry - ANS ✔✔(1) Production of raw materials
(2) Manufacturing and processing
(3) Distribution to the point of sale
(4) Marketing (retail and food service)
Average number of items carried in a supermarket in 2014 was reported as - ANS ✔✔42,214
% Income spent on food consumed at home - ANS ✔✔6% USA
9% Canada
9% UK
16% Brazil/Chile
22% Turkey
26% China
, 29% Russia
36% Vietnam
42% Philippines
57% Nigeria
Food Scientist Careers - ANS ✔✔(1) Food chemistry
Food Chemist - ANS ✔✔Employed by: food processors, suppliers, academia, research labs, or
self-employed
Responsibilities: Study effect of processing on appearance, taste, aroma, freshness, and vitamin
content in the food
Product Development - ANS ✔✔Bench-top development, testing, plant scale up,
commercialization, and troubleshooting
Macronutrients - ANS ✔✔Carbohydrates, proteins, fats
Micronutrients - ANS ✔✔Vitamins, minerals, phytochemicals
Proximate Analysis - Moisture - ANS ✔✔Important in dried products, limits established in
compositional standards
Proximate Analysis - Ash - ANS ✔✔Inorganic residue that remains after organic components are
completely oxidized. Measure of total mineral content. Incineration in a furnace or acid
digestion used to reduce organic material.
Proximate Analysis - Lipids - ANS ✔✔Soluble in organic solvents, insoluble in water.
ANSWERS RATED A+
- ANS ✔✔QUIZ 2
Food Science - ANS ✔✔- The scientific study of raw food materials and their behavior during
formulation, processing, packaging, storage and evaluation as consumer food products
- Biology, physical sciences, and engineering are used to study the nature of foods, the causes of
their deterioration, and the principles underlying food processing
Food Technology - ANS ✔✔Application of food science to selection, preservation, processing,
packaging, distribution, safeness, nutritious, and wholesome
Nutrition vs Food Science - ANS ✔✔Nutrition: examines the influence of food on health and
disease
Food science: studies the nature of foods and the changes they go through various conditions
Timeline - ANS ✔✔2 mya Cooking
3 kya Bread
12 kya Agriculture
7000-3000B.C.
Fermentation
2400 BC Pickles
1900 BC Chocolate
1500 BC Bacon
500 BC Sugar
,965 AD Tofu
Salt 10th cent
Peanut Butter 15h cent
Coffee 15th cent
Preserving Food - ANS ✔✔Canning (1795-1810)
Refrigeration (1930s)
Pasteurization (1895)
Freeze Drying (70's)
Microwaving ('40-70's)
Irradiation ('60s)
Modified Atmosphere Packaging ('80s)
Food Industry - ANS ✔✔(1) Production of raw materials
(2) Manufacturing and processing
(3) Distribution to the point of sale
(4) Marketing (retail and food service)
Average number of items carried in a supermarket in 2014 was reported as - ANS ✔✔42,214
% Income spent on food consumed at home - ANS ✔✔6% USA
9% Canada
9% UK
16% Brazil/Chile
22% Turkey
26% China
, 29% Russia
36% Vietnam
42% Philippines
57% Nigeria
Food Scientist Careers - ANS ✔✔(1) Food chemistry
Food Chemist - ANS ✔✔Employed by: food processors, suppliers, academia, research labs, or
self-employed
Responsibilities: Study effect of processing on appearance, taste, aroma, freshness, and vitamin
content in the food
Product Development - ANS ✔✔Bench-top development, testing, plant scale up,
commercialization, and troubleshooting
Macronutrients - ANS ✔✔Carbohydrates, proteins, fats
Micronutrients - ANS ✔✔Vitamins, minerals, phytochemicals
Proximate Analysis - Moisture - ANS ✔✔Important in dried products, limits established in
compositional standards
Proximate Analysis - Ash - ANS ✔✔Inorganic residue that remains after organic components are
completely oxidized. Measure of total mineral content. Incineration in a furnace or acid
digestion used to reduce organic material.
Proximate Analysis - Lipids - ANS ✔✔Soluble in organic solvents, insoluble in water.
