Q.1 Industry lobbying, local to international rules, Quality and food safety etc includes which component of the food industry?
A. Financial Services
B. Wholesale and distribution
C. R&D
D. Regulation
Ans : Regulation
Q.2 Which of the following deals with how food is adjudged by the consumer?
A. Product Development
B. Food physics
C. Food microbiology
D. Sensory Analysis
Ans : Sensory Analysis
Q.3 Which sentence is untrue with respect to the human body?
A. Carbohydrates broken → Sugars
B. Fats broken down → Fatty acids and glycerol
C. Unconsumed water broken → fats
D. Proteins broken down → Amino acids
Ans : Unconsumed water broken → fats
Q.4 Which of the following does NOT constitute 90% of dry weight of any food?
A. Fibers
B. Fats
C. Carbohydrates
D. Proteins
Ans : Fibers
Q.5 Which of the following is untrue?
A. A gram of fat contains 9 calories
B. A gram of fat contains 5 calories
C. A gram of carbohydrate or protein contains 4 calories
D. None of the above
Ans : A gram of fat contains 5 calories
Q.6 Which provides energy very slowly?
A. Fats
B. Fibers
C. Carbohydrates
D. Proteins
Ans : Fats
Q.7 With respect to the definition of an allied industry, which is an allied industry with the food industry?
A. Packaging Industry
B. Leather Industry
C. Explosives Industry
D. Jute Industry
Ans : Packaging Industry
Q.8 Storage requirements and stability, product attributes conductive to product sale etc. The above activities refer to which step of the food industry?
A. Manufacture
B. Marketing
C. Production
D. Distribution
Ans : Distribution
Q.9 Increasing agricultural efficiency is the most important way to make sure food production meets the necessity.
A. False
B. True
Ans : True
Q.10 Food industry is a high volume industry. Hence, any losses may be a major loss to the producer.
A. False
B. True
Ans : True
Characteristics and Composition of Food in food technology engineering:
Introduction to Food Composition : The chapter typically begins with an overview of the various components that make up food, including macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals). It explores how these components contribute to the nutritional value and quality of different foods.
Chemical Composition : Food technology engineers delve into the chemical makeup of different food items, discussing the presence of elements such as carbon, hydrogen, oxygen, nitrogen, and minerals. They examine how these elements combine to form different compounds and molecules within foods.
Macronutrient Analysis : The chapter covers the role of carbohydrates, proteins, and fats in food, discussing their functions in the body and their significance in food processing and preservation. It may also explore the various forms and sources of these macronutrients in different food groups.
Micronutrient Profile : Food technology engineers analyze the presence of vitamins and minerals in foods and their importance in maintaining health and preventing deficiencies. They may discuss factors affecting the stability and bioavailability of these micronutrients during food processing and storage.
Physical Characteristics : The chapter explores the physical properties of foods such as texture, color, aroma, and flavor. It discusses how these attributes influence consumer acceptance and perception of food quality, as well as the methods used to assess and control them during food production.
Functional Properties : Food engineers examine the functional properties of food ingredients, such as emulsification, foaming, gelling, and thickening, and how these properties impact food formulation, processing, and sensory attributes.
Water Activity and Moisture Content : The chapter may also cover water activity and moisture content in foods, discussing their significance in microbial growth, stability, and shelf life. It explores methods for measuring and controlling moisture levels in different food products.
Nutritional Labeling and Regulation : Food technology engineers learn about regulatory requirements for nutritional labeling and claims, including guidelines for accurately representing the composition and nutritional value of foods to consumers.
Overall, the chapter on Characteristics and Composition of Food provides a foundational understanding of the chemical, nutritional, and physical properties of foods essential for food technology engineers in designing, producing, and analyzing food products.