Food Technology Preliminary Course Questions and Answers Graded A+
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Food Technology Preliminary Course
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Food Technology Preliminary Course
Food Technology Preliminary Course
Questions and Answers Graded A+
What is the primary purpose of food preservation in food technology?
The primary purpose of food preservation is to extend the shelf life of food products, prevent
spoilage, and maintain nutritional value, taste, and safety fo...
Food Technology Preliminary Course
Questions and Answers Graded A+
What is the primary purpose of food preservation in food technology?
✔✔The primary purpose of food preservation is to extend the shelf life of food products, prevent
spoilage, and maintain nutritional value, taste, and safety for consumers.
How do different methods of food preservation, such as freezing and canning, impact the texture
and nutritional content of food?
✔✔Freezing preserves the texture and nutritional content better than canning, as it involves
lower temperatures, which slow down the degradation of vitamins and minerals. Canning, on the
other hand, can affect texture and some nutrients due to the high heat used during the process.
What are the main types of food contaminants that food technology aims to minimize?
✔✔Food technology aims to minimize microbial contaminants (bacteria, viruses, fungi),
physical contaminants (glass, plastic), and chemical contaminants (pesticides, heavy metals) to
ensure food safety.
How does the Maillard reaction affect the color and flavor of food during cooking?
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,✔✔The Maillard reaction is a chemical reaction between amino acids and reducing sugars that
results in browning and the development of complex flavors, which is commonly seen in the
roasting or baking of meats and baked goods.
What role do food additives play in food technology?
✔✔Food additives are used to preserve the shelf life, enhance flavor, improve texture, and
maintain the nutritional value of foods. These additives can be natural or synthetic and include
preservatives, colorants, and emulsifiers.
How does the process of fermentation work in food technology?
✔✔Fermentation involves the conversion of carbohydrates into alcohol or acids by the action of
yeast or bacteria. It is used to produce products like bread, yogurt, and alcoholic beverages while
also enhancing flavor and preserving the food.
What is the significance of food emulsification in food technology?
✔✔Emulsification is the process of combining two immiscible liquids, like oil and water, to
form a stable mixture. This is crucial in food products like mayonnaise and salad dressings,
where oil and water need to stay mixed together.
How does pasteurization differ from sterilization in food processing?
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, ✔✔Pasteurization involves heating food to a specific temperature for a set amount of time to kill
harmful microorganisms while preserving the taste and nutritional content. Sterilization involves
higher temperatures for longer times and can alter the texture and taste of food.
What are the benefits and drawbacks of using genetically modified organisms (GMOs) in food
production?
✔✔GMOs can enhance crop yields, improve pest resistance, and offer more nutrients, but they
raise concerns about potential long-term environmental and health impacts, as well as ethical
issues regarding the manipulation of genes.
How do natural and artificial sweeteners differ in their impact on food products?
✔✔Natural sweeteners, such as honey or stevia, often contain additional nutrients or
antioxidants, while artificial sweeteners provide sweetness without calories, but may have a
different taste profile and could raise health concerns over long-term use.
What is the role of food packaging in food technology?
✔✔Food packaging protects the food from contamination, extends shelf life, and provides
information to consumers. Modern packaging methods also offer convenience and sustainability
by using recyclable materials and preserving food quality.
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