Food Science Chapter 1

By developing disease resistant plants, ag biotechnology helps farmers increase

• Pesticide use

• Crop yields

• Labor

• GMO's

Which of the following has not been genetically modified?

• Tomatoes

• Watermelons

• Papayas

• Grapes

What percentage of soybeans planted are genetically enhanced varieties?

• 74

• 90

• 15

• 30

What is the definition of food science?

• The study of producing, processing, preparing, evaluating, and using food.

• The chemistry of food products.

• The study of producing, processing, marketing, and distributing agricultural food products.

• The biological component of our food system.

Which two sciences are most often used in Food Science?

• Biology and botany

• Biology and bacteriology

• Physiology and zoology

• Organic chemistry and physics

This scientist developed over 100 products from peanuts, pecans, and sweet potatoes.

• Justus von Liebig

• George Washington Carver

• Fannie Farmer

• Clarence Birdseye

Who developed a refined method for quickly freezing fish?

• Justus von Liebig

• George Washington Carver

• Fannie Farmer

• Clarence Birdseye

Which is not an area of food science?

• Production

• Processing

• Evaluation

• Consumption

What is the first step of the food chain?

• Seeds are planted and grow

• Animals are born

• Animals eat the plants

• People eat the plants and animals

What does DNA stand for?

• Deoxyribonucleic Acid

• Deoxyribonucleolus Acid

• Deoxyribosome Acid

• Deoxyribonucleic Aminos