Food Science Quiz

Defined as the study of physical, chemical, microbiological and sensory aspects of food and transformations that food undergo as reflected by changes in characteristics and properties from the time food is produced to the time food is consumed.

• Food Microbiology

• Food Science

• Food Technology

• Culinary Nutrition

Determined by what is available in the locality (geography, soil, climate, production technology, transport system, storage, economic condition)

• Food Evaluation

• Food Selection

• Food Technology

• Culinary Nutrition

The 2 sole source of food

• Animal and Plant

• Soil and Chemical

• Nutrients and Organic Substance

• Vitamins and Minerals

Plant or animal food developed by genetic manipulation to alter nutrient levels or other characteristics.

• Biotechnology

• Genetic engineering

• Genetic manipulation

• Genetically modified organism

The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.

• Culinary Nutrition

• Food Technology

• Nutri Genomics

• Medical Nutrition

______________ is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics.

• Enzymatic Browning

• Foodborne Illness

• Food Spoilage

• Food Infection

This is a result of processes involved in the production of pigments from enzymatically oxidized phenolic compounds of natural origin in certain fruits and vegetables.

• Rancidity

• Pectin Degradation

• Maillard Browning

• Enzymatic Browning

__________ are proteins that speed up chemical reactions. This becomes inactive when the food is harvested or the animal is slaughtered.

• Hormones

• Bacteria

• Enzymes

• Virus

This refers to a single-celled organism lacking defined nuclei and other organelles

• Yeast

• Bacteria

• Tapeworms

• Molds

This type of spoilage includes the enzymatic reactions in different food. (Eg: Mature fruits continue to respire- color, flavor, texture changes)

• Microbial Spoilage

• Physical Spoilage

• Contact spoilage

• Biochemical Spoilage