Download FOS3042 2025/2026 Final Exam With Questions and Answers Already Passed | Graded A+ and more Exams Food science in PDF only on Docsity!
FOS3042 2025/2026 Final Exam With Questions
and Answers Already Passed | Graded A+
How does Food Technology differ from Food Science? Food Technology is the application of Food Science to manufacture and distribute safe, nutritious and wholesome food. Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of: Biology Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food? Food Services
Which of the following statements is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1? Inspecting beef carcasses in the Maryland Abattoir What is another name for Vitamin B2? Riboflavin Which of the following breakfast items has the highest sodium (Na) content per 1 oz? Hint: check the USDA’s nutrient database. Cereal, ready to eat, all bran complete wheat flakes Which of the following categories from the food manufacturing industry is not represented in MyPlate? Sugar and confectionery products Which of the following constitutes a basis for categorizing foods?
high in monounsaturated fat. Which of the following pairs is a correct match for kind of fat and typical good source of fat? Saturated fats- Meat and dairy Monounsaturated fats- Corn, sunflower, fish Polyunsaturated fats- Avocado, peanuts, olives All of these are correct. Saturated fats- Meat and dairy How many calories or kcals does a gram of carbohydrate have? 2 4 7 9 4 What is the most common acid added to food?citric acid
malic acid tartaric acid proprionic acid citric acid Water Activity (Aw) is defined ashumidity the ratio of substance vapor pressure / vapor pressure of pure water free water All of the above the ratio of substance vapor pressure / vapor pressure of pure water Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database.
- Apple juice, honey, apples, bread, flour, vegetable oil
- Apples, apple juice, bread, honey, vegetable oil, flour
- Apple juice, apples, bread, honey, flour, vegetable oil
linoleic acid linolenic acid stearic acid linoleic acid Which of the following is similar to cellulose because it is insoluble dietary fiber?inulin hemicellulose oligosaccharides All of the above hemicellulose Which of the following are classifications of carbohydrates?monosaccharides disaccharides oligosaccharides
All of the above All of the above In the presence of acid or heat, chlorophyll is degraded to Metchlorophyll Oxychlorophyll Pheophytin Chlorophytin Pheophytin Which of the following are ways consumers judge food quality using their senses? appearance taste texture All of the above
Toxicology-Rapid identification of pathogens Materials Science-New food products that are well liked by the consumers Genomics-Spray dryers Biotechnology-Enzymes for cheese manufacturing Biotechnology-Enzymes for cheese manufacturing What does IFT stand for? International Food Task Institute of Food Technologists Impactful Food Teaching Incredible Foodie Talk Institute of Food Technologists In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013? Canada
Chile China U.S.A U.S.A Your friend is majoring in Food Science. Which of the following statements is accurate? Their studies examine the influence of food on consumer health. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling. Their dream job is in Food Product Development. All of the above. Their dream job is in Food Product Development. Which of the following is NOT a method used for proximate analysis of food composition?
It is higher in protein than milk, yogurt or cheese It is vegetarian. It is higher in protein than milk, yogurt or cheese Which fruit contains the most amount of potassium per 100 g? Banana Apple Kiwi Blueberry Banana On the food ingredient labelthe most predominant ingredient is listed first. the ingredients are listed in alphabetical order. the least predominant ingredient is listed first. the order of ingredients does not follow any rule. the most predominant ingredient is listed first.
What is table salt commonly supplemented with?Iron Potassium Magnesium Iodine Iodine Which of the following statements are correct?Enzymes catalyze many metabolic reactions without changing themselves. Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose. The substrate for lactase is lactose. All of these are correct. All of these are correct. Which of the following are considered functional groups in foods? Ketone group
lactose sucrose Which of the following rheological methods measures the time for a liquid to flow down an inclined plane? mechanical flowmeter Ostwald viscometer Brookfield viscometer Bostwick consistometer Bostwick consistometer What is the name for the study of flow and deformation characteristics of (food) materials? Deformatics Rheology Flowology
None of these Rheology Which of the following shows the two main bodies governing the food supply in the United States?EPA and FDA FDA and FDACS FDA and USDA FDA and IFT FDA and USDA Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of .EPA FDA USDA None of these USDA
The ingredient list on a food label must include the common name and function of any approved preservative used in the food. What is the function of powdered cellulose as indicated on the ingredient list of the pizza maker we used as an example in the lecture?To promote color retention To prevent caking To substitute gluten To inhibit mold growth To prevent caking The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for food service establishments within their jurisdiction. Which agency publishes the Food Code?FDACS
USDA
FDA
TTB
FDA
Which agency sets tolerances on pesticide residues in foods?EPA FDA USDA None of the above EPA Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False? True Heat transfer occurs during Pasteurization of milk
