Introduction to Basic Food Science
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Food science is defined as the study that incorporates concepts from multiple scientific disciplines. Which of the following is NOT a primary discipline incorporated in food science?
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According to the Institute of Food Technologists, food science is defined as the discipline that uses which sciences to study food?
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Water activity (aW) is a critical parameter in food preservation. Foods with water activity below which value are generally safe from most bacterial growth?
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Which type of microorganisms can tolerate the lowest water activity levels and continue to cause food spoilage?
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Foods with pH below 4.6 are generally considered safe from which type of microorganisms?
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The pH level that most bacteria prefer for optimal growth ranges from:
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The Maillard reaction is responsible for browning in foods and occurs between which two types of compounds?
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The optimal temperature range for Maillard reaction in food processing is approximately:
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Which food preservation method works by removing oxygen to prevent the growth of aerobic microorganisms?
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Pasteurization is a heat treatment that operates at temperatures:
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Antioxidants in food additives primarily function to:
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Which type of food additive is used to prevent powders such as milk powder from caking or sticking together?
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According to the IUB classification system, how many main classes of enzymes are there?
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Hydrolases are considered the most important enzyme class in food industry. Which of the following is NOT a hydrolase enzyme commonly used in food processing?
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Which microorganism is known for its ability to grow at very low pH values (below 4.0) and cause 'flat sour spoilage' in canned foods?
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Food microbiology involves the study of microorganisms that:
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Which component typically makes up the largest percentage by weight in most fresh foods?
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Carbohydrates in food have the general empirical formula:
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Which preservation method involves subjecting food to high hydrostatic pressure (HHP) to inactivate microorganisms?
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In freeze-drying, which type of water is primarily removed during the primary drying stage?
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Water activity is considered an important parameter in HACCP (Hazard Analysis and Critical Control Points) because it helps in:
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Which preservation method combines the removal of air with the introduction of specific gas mixtures like CO2 and N2?
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Fermentation as a food preservation method primarily works by:
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Food quality is determined by multiple criteria. Which of the following is NOT typically considered a primary quality criterion?
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Lipid oxidation (rancidity) in foods proceeds fastest at which water activity range?
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Which of the following is considered the most dangerous foodborne pathogen that cannot grow at water activity of 0.93 and below?
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Which food processing method uses controlled doses of ionizing radiation to kill bacteria, parasites, and insects?
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Enzymatic browning in cut fruits is primarily caused by which enzyme acting on phenolic compounds?
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Emulsifiers in food processing are primarily used to:
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Which temperature range is typically used for chilling food to slow microbial growth without freezing?
Question No. 31 Marks +1 -0 Time
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The study of sensory science in food technology primarily focuses on:
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Which food preservation method involves covering food with smoke to add antimicrobial properties and flavor?
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The critical pH value that separates low-acid foods from high-acid foods in food safety classification is:
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Which enzyme is commonly used as an indicator to determine the quality of milk in the dairy industry?
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Modified Atmosphere Packaging (MAP) commonly uses which two gases to preserve food?
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Which type of food spoilage occurs due to the activity of enzymes naturally present in food?
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The water activity level below which no microbial growth occurs is:
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Which preservation method works by drawing moisture from food using high concentrations of sugar?
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Staphylococcus aureus can grow at unusually low water activity for a bacterium. Its minimum water activity for growth is approximately:
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Which food component is described as having both hydrophobic and hydrophilic portions, making them amphiphilic molecules?
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The minimum temperature at which the Maillard reaction begins to proceed at a noticeable rate is approximately:
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Which microorganism is primarily responsible for lactic acid production in fermented dairy products?
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High Pressure Processing (HPP) in food preservation typically uses pressures in the range of:
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Which vitamin functions as a reducing agent and is commonly used as a natural antioxidant in food preservation?
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The process of caramelization differs from Maillard reaction in that caramelization involves:
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Which method of food preservation combines vacuum packaging with the subsequent injection of preservative gases?
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The term 'flat sour spoilage' in canned foods is characterized by:
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Water activity measurement is preferred over water content measurement in food preservation because:
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Which enzyme class is responsible for breaking down starch into simpler sugars in food processing?
Question No. 50 Marks +1 -0 Time
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The primary mechanism by which salt preserves food is through:

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