Standard 2 Food Science Terms And Careers Question Preview (ID: 35340)

a) the use of biological processes, organisms, or systems to manufacture products intended to improve the quality of human life

b) involves the development and design of new food products

c) natural or manufactured substances that are used in place of a traditional food or a food ingredient

d) the use of robots to create, process, and distribute food products

a) a doctor on how nutrition effects our bodies

b) an expert on diet and nutrition

c) researcher of ways to improve the efficiency and safety of all aspects of food.

d) someone who starts/runs their own business

a) refrigerator, freezer, vacuum seal

b) drying, salting, pickling

c) canning, salting, dehydrating

d) keeping it on ice, drying it out, heating it to high temperatures

a) early food discoveries, industrial revolution, government regulation

b) prehistoric era, colonial era, modern era

c) food past, food present, food future

d) caveman times, pilgram times, modern times

a) natural or manufactured substances that are used in place of a traditional food or a food ingredient

b) involves the development and design of new food products

c) the use of biological processes, organisms, or systems to manufacture products intended to improve the quality of human life

d) using the imagination to imagine new foods for the future

a) a doctor on how nutrition effects our bodies

b) an expert on cooking foods

c) a specialist that creates diets so people can lose weight

d) an expert on diet and nutrition

a) get to eat food, get to work with animals, meet lots of people

b) job security, diverse environments, travel

c) competitive salary, immunity to illnesses, culinary skills

d) travel, company perks, weight gain

a) The study of components of food and how they are used by the body to sustain life and health

b) the science of dealing with the maintenance of health and the prevention and treatment of disease

c) applies principles of the biological, physical, social sciences to problems associated with livestock production/management

d) The study of the nature of food and the principles of its production, processing, preservation, and packaging

a) one-third

b) half

c) three-fourths

d) one-fourth

a) involves the development and design of new food products

b) the use of biological processes, organisms, or systems to manufacture products intended to improve the quality of human life

c) knowing about nutrients and stuff

d) the process of providing or obtaining the food necessary for health and growth

a) plants that are grown with mechanical components

b) the method of growing plants without soil, using mineral nutrient solutions in a water solvent

c) crops that are grown in a reduced oxygen environment for protection against pollutants

d) the method of growing plants using genetically modified genes and fertilizer

a) texturized protein made from soybeans that costs less than meat and is lower in fat

b) combined with artificial sweeteners to enhance the texture or thicken the consistency of food products

c) is a bulking agent that mimics the mouth feel of sugar and is sued in reduced calorie products

d) natural or manufactured substances that are used in place of a traditional food or a food ingredient

a) when one food cheats on another

b) the process in which the quality of food is lowered by the addition of lower quality or even unsafe material

c) the method of growing plants without soil, using mineral nutrient solutions in a water solvent

d) natural or manufactured substances that are used in place of a traditional food or a food ingredient

a) A dietitian must have a minimum of a bachelor's degree

b) nothing; they are the same

c) a nutritionist must have a minimum of a bachelor's degree

d) One gets to cook and one does not

a) someone who takes over a business

b) someone who is the CEO of a busines

c) someone who starts/runs their own business

d) someone who shovels manure