Food Biotechnology

Food Biotechnology

Multiple Choice

What is food Biotechnology?

• is a branch of food science that deals with the production, preservation, quality control and research and development of the food products.

• process that utilizes organisms to improve health care and help the body to fight diseases

• field that makes use of marine bioresources as the source of biological applications.

• nvolves the use of environmentally friendly solutions as an alternative to traditional industrial agriculture, horticulture and animal breeding processes.

Multiple Select

Following are the unit operations in food processing

(Select all correct options)

• cleaning

• sorting

• mixing

• drying

Multiple Select

Unit operations are classified as _____ (Select all correct options)

• Physical

• Chemical

• Biological

• Environmental

Multiple Select

Main objective of unit operations are (Select all correct options)

• to attain consumer satisfaction

• to study the apparatus required for the stages based on physical, chemical and biological operations

• to focus on market supply and demand

• to attain transformation of agro based raw material to finished products

Multiple Choice

We are learning about the study of food storage, safety and hygienic handling of food in domestic, commercial and industrial settings. The sensory characteristics and functional properties of food determine the most appropriate storage, preparation and presentation techniques. Our Topic is...

• Food Science

• Nutrition

• Food Industry

• Food Quality

Food Quality parameters

• How do we define food quality?

• Quality characteristics of food that is acceptable to consumers

• Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process.

Purpose of quality control

• Customers get the value for their money

• They are not cheated in terms of weight, labels and supply

• in compliance with the food safety rules and regulations

Quality control during processing

• Raw material control

• Process control or the control of the manufacturing

• process Production and processing inspection

• Sensory evaluation

• Packaging Labeling and storage.

FACTORS CONTRIBUTING TOWARDS QUALITY OF FOOD

• Appearance

• Color

• Taste /flavor

• Odor

• Nutritional value

• Adulterants

• Contaminants (Physical, Chemical & Microbiological

Multiple Choice

Freshness, natural colour, smell and cleanliness are some of the common indicators of quality of food

• True

• False

Multiple Choice

The sensory characteristics of food include:

• Mouthfeel, Odour, Texture, Apperance

• Appearance, Odour, Flavour, Texture

• Colour, Flavour, Mouthfeel, Odour

• Sweet, Salty, Sour, Bitter, Umami

IS IT IMPORTANT TO ANALYZE FOOD PRODUCTS BEFORE OR AFTER PROCESSING? 

• To know the quality of raw materials and final products. T

• To understand occurrence of any physicochemical changes during processing or storage.

• To ensure purity, freshness and safety of the food products at the time of consumption.

PARAMETERS EVALUATED FOR CERTIFYING QUALITY OF FOOD

• Physical

• Chemical

• Packaging materials

Multiple Choice

Factors that affect the functional properties of food include:

• Level of PH, Agitation, Physical Changes, Chemicals, Agitation

• Moisture, Oxygen, Level of PH, Enzymes, Temperature

• Alkaline, Agitation, Catalysts, Timing, Acidity

• Oxygen, Temperature, Acidity, Agitation, Enzymes, Adding other Ingredients