Food Science

Food technology Solved MCQs Who is responsible for safe food handling in the food premises? (a) Head Chef (b) Owner (c) Anyone handling food (d) All of the above Food in the Refrigerator must be kept at: (a) 0ºC-5ºC (b) 0ºC-8ºC (c) 0ºC-10ºC (d) 0ºC-12ºC The food temperature ‘danger zone’ is between what temperature range? (a) 15ºC-75ºC (b) 5ºC-80ºC (c) 5ºC-60ºC (d) 0ºC-15ºC How can you tell if food has enough bacteria to cause food poisoning? (a) It smells bad (b) It tastes bad (c) It smells, tastes and looks bad (d) You can’t tell. It smell, tastes and looks normal The correct way to thaw food is: (a) Leave on the bench over night (b) In the refrigerator on the bottom shelf (c) In the sink (d) Cook it still frozen When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: (a) 100ºC (b) 37ºC (c) 75ºC (d) 50ºC Foods not likely to support bacterial growth are: (a) Fresh meat and poultry (b) Fish and seafood (c) Dried pasta, noodles or bre

Food science and Technology Short Definitions Contaminants are any harmful substances accidentally or intentionally added to food, that make it unfit for consumption. Double fortification and multiple fortifications refer to the addition of 2 or greater than 2 nutrients respectively to a particular food. Enrichment is a method of restoration of vitamins and minerals lost during process. (Hoffpauer and Wright, 1994). Food Additive may be a substance that is not consumed as a food by itself, but is added to food to boost its functional, physical and sensory attributes or to preserve it. Quality Assurance (QA) is the process of planning, documenting and agreeing on a collection of guidelines that are necessary to prevent contaminants from entering into the food right from the procurement of raw materials to the distribution of the finished product. Quality Control (QC) refers to all activities that are designed to determine the level of quality of the delivered food product. It invo

Consumption of Sugar Sweetened Beverages and Weight Gain Over the past two decades, obesity has escalated to epidemic proportions within the US and many countries round the world. according to the world Health Organization (WHO), >1 billion adults throughout the world are overweight, with a body mass index (BMI; in kg/m2) ≥25. Of these, a minimum of 300 million are considered obese (BMI ≥30). within the united states alone, an estimated 129.6 million persons, or 64th of the population aged 20–74 y, are overweight, and 30 minutes of these 129.6 million are thought of obese. Similar trends are being seen among kids and adolescents, that could lead on to serious health complications in adulthood.  Overweight and obesity are associated with numerous comorbidities of great public health concern, together with hypertension, cardiovascular disease, diabetes, depression, and breast, endometrial, colon, and prostate cancers. The decreases in productivity and quality of life that result from

 Major differences between Quality Control and Quality Assurance

Possible Side Effects of Drinking too much Water Swells up your cells Sodium and potassium ions in your body maintain the fluid balance between the cells and also the blood. However, once there's excess water within the blood and salt and ions within the cells, water rushes into the cells and swells them up. this can be risky for your nerve cells of your brain due to the restricted area within the skull and may result in seizures, headaches and brain injury. Low Potassium levels Low potassium levels are another side effect of over hydration. this could cause symptoms like vomiting, low blood pressure, nausea, and diarrhea. thus if your body is in a state of water retention, its best to not drink a lot of water. Low sodium levels Drinking an excessive amount of water will disturb your body's overall sodium balance. Critically, it should be 145 m Eq/L however when it goes lower than 135 m Eq/L, it may result in the swelling up of cells due to an excessive amount of water. in case

Effects of Beverages on Digestion Eating and Drinking together To drink a beverage while eating is really not necessary, and it could upset digestion generally. whether the drink is hot or cold, it's better to save it for after you have eaten  completely. according to Raw Food Explained.com, the drink interferes with digestions as a result of the digestive liquid and enzymes get carried out with the drink instead of staying in the stomach. Also, taking a swig of a drink may wash down food that has not been properly broken down through chewing and mix with saliva within the mouth. Cold Beverages Slow Digestion According to Susan E. Brown, PhD, cold foods and beverages slow down the speed of digestion as a result of they must be "heated up" before proper digestion can take place. Cold beverages are removed from the stomach more quickly. Those at room temperature keep in the stomach longer. that's why marathon runners attempt to hyperhydrate and drink cold water before a

Functional Foods The first definition of functional foods has been established in Japan. In 1991, the Japanese law entered the work definition “foods for specified health use” (FOSHU) which allowed the first health claims at the food labeling. The FOSHU can be foods which exhibit health effect, used as foods in a diet, and are in the form of foods not as supplements. A 2nd definition of functional foods developed by the “Functional Food Science in Europe” (FUFOSE): “Functional food is a food with certain beneficial results on one or more goal functions in the frame beyond the basic nutritional outcomes with a result the improved health state and properly being or reduction of risk of diseases. It is consumed as part of a normal diet and is not used in the shape of pill or capsule or any other form of dietary supplement” . Recently, the Functional Food Center (FFC) introduced a new definition for functional foods as: “Natural or processed foods that contains known or unknown biologicall