Free Agricultural/Bioengineering: Food Engineering Questions and Answers — Questions and Answers

Question 1: Which of the following relates to customer judgments of food?

Food physics
Food microbiology
Product Development
Sensory Analysis (Correct answer)

Correct answer: Sensory Analysis

Sensory analysis is a scientific discipline that uses human senses to evaluate the characteristics of food products, directly relating to customer judgments. It assesses how consumers perceive and respond to attributes like flavor, texture, aroma, and appearance. This evaluation is crucial for product development, quality control, and ensuring consumer acceptance and satisfaction in the food industry.

Question 2: Which aspect of the food sector includes industry lobbying, local and international laws, quality and food safety, etc.?

Wholesale and distribution
Regulation (Correct answer)
Financial Services
R&D

Correct answer: Regulation

The 'Regulation' aspect of the food sector specifically encompasses the rules, laws, and standards governing food production, safety, and trade. This includes activities like industry lobbying to influence policy, adherence to local and international laws, and ensuring quality and food safety standards are met. These regulatory frameworks are critical for consumer protection and maintaining market integrity.

Question 3: Which of the following DOES NOT account for 90% of any food's dry weight?

Fats
Proteins
Fibers (Correct answer)
Carbohydrates

Correct answer: Fibers

Fibers do not account for 90% of any food's dry weight; this percentage is typically attributed to the combined macronutrients: carbohydrates, proteins, and fats. While fibers are a type of carbohydrate and are essential for health, they constitute a smaller proportion of the total dry weight compared to the cumulative amount of all carbohydrates, proteins, and fats.

Question 4: Storage needs and product stability, sellable qualities of the goods, etc. To what stage of the food sector do the aforementioned operations refer?

Marketing
Distribution (Correct answer)
Manufacture
Production

Correct answer: Distribution

The aforementioned operations, including storage needs, product stability, and maintaining sellable qualities, refer to the 'Distribution' stage of the food sector. Distribution involves all activities related to moving finished products from the manufacturing point to the consumer. This includes logistics, warehousing, and transportation, ensuring goods reach their destination in optimal condition.

Question 5: Which of the following functions does not a carbohydrate perform?

Structural components
Storage of energy
Fuel for metabolism
None of the above (Correct answer)

Correct answer: None of the above

Carbohydrates perform all the listed functions, meaning 'None of the above' is the correct answer. They are a primary source of fuel for metabolism, providing energy for bodily functions. They also serve as structural components in various biological molecules and are crucial for energy storage in the body, such as glycogen in animals and starch in plants.

Question 6: Fructose, a main carbohydrate, is found in fruits. These raise the level of blood sugar. Why are fruits still advised to be consumed?

They’re secondary carbohydrates
They have exceptionally low Glycemic Index (Correct answer)
They have exceptionally highly Glycemic Index
None of the above

Correct answer: They have exceptionally low Glycemic Index

Fruits are advised for consumption despite containing fructose because many whole fruits have an exceptionally low Glycemic Index (GI). The fiber content in whole fruits slows down the absorption of sugars, leading to a more gradual and sustained rise in blood sugar levels compared to refined sugars or high-GI foods. This makes them a healthier choice for sugar intake.

Question 7: What statement concerning essential fatty acids is untrue?

EFAs can be synthesized by the body (Correct answer)
EFAs are also called Vitamin F
Omega-3 and Omega-6 are the two families of EFAs
EFAs cannot be synthesized by the body

Correct answer: EFAs can be synthesized by the body

The statement that Essential Fatty Acids (EFAs) can be synthesized by the body is untrue. The term 'essential' specifically means that these fatty acids, such as Omega-3 and Omega-6, cannot be produced by the human body and must be obtained through diet. They are crucial for various physiological functions and are sometimes referred to as Vitamin F.

Question 8: The use of partially hydrogenated oils in the food business is justified for the reasons listed below. Untrue is one of them. Who is it?

Healthy (Correct answer)
Inexpensive
Less refrigeration required
Long shelf life

Correct answer: Healthy

Partially hydrogenated oils (PHOs) were widely used in food for their low cost, extended shelf life, and reduced need for refrigeration. However, PHOs are a primary source of artificial trans fats, which are known to significantly increase the risk of heart disease by raising LDL ('bad') cholesterol and lowering HDL ('good') cholesterol. Therefore, claiming PHOs as 'healthy' is factually untrue and misleading, as they are detrimental to cardiovascular health.

Question 9: Which of the following statements regarding the statement "Proteins are widely used in the food processing industry because" is untrue?

Oil binding capacity (Correct answer)
Ability to coagulate on heating
Water binding capacity
None of the above

Correct answer: Oil binding capacity

Proteins are extensively used in food processing due to their diverse functional properties, including excellent water binding capacity (e.g., in meat products) and their ability to coagulate upon heating (e.g., in egg whites), which contributes to texture and structure. While proteins can interact with fats, their primary and most significant functional role in food processing is not typically described as 'oil binding capacity' in the same direct and prominent way as their water binding or coagulation properties. Many proteins are more hydrophilic than lipophilic.

Question 10: Which of the following statements about proteins is untrue?

There are 20 amino acids in the protein we require everyday
Lysine is an essential amino acid.
The requirement of essential amino acids per kg of protein is called ‘reference pattern of amino acids’
Limiting amino acid content is the amino acid found in maximum quantity in the protein (Correct answer)

Correct answer: Limiting amino acid content is the amino acid found in maximum quantity in the protein

A limiting amino acid is defined as the essential amino acid present in the *lowest* proportion relative to the body's needs or a reference protein, thereby restricting the overall protein synthesis from that food source. It is not the amino acid found in the maximum quantity. The other statements are correct: there are 20 common amino acids, lysine is an essential amino acid, and the reference pattern describes essential amino acid requirements.

Question 11: Which of the following claims about food processing is accurate?

Boiling has less mineral losses as compared to steaming
Mineral losses in food processing are more compared to Vitamins
Vitamins can be removed from food via leaching
Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing (Correct answer)

Correct answer: Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing

Boiling typically causes more mineral losses than steaming because minerals can leach into the cooking water. Mineral losses are generally less significant compared to water-soluble vitamins, which are highly susceptible to heat and leaching. The statement that sodium is lost during cooking (e.g., into cooking water) and selenium is volatile, thus lost by cooking or processing, is accurate, reflecting the specific properties of these minerals.

Question 12: When lipids are heated to a high degree while still being exposed to oxygen, this is referred to as .

Lipolysis
Hydrolytic rancidity
Auto- oxidation
Thermal decomposition (Correct answer)

Correct answer: Thermal decomposition

When lipids are subjected to high temperatures in the presence of oxygen, the primary process occurring is thermal decomposition, also known as thermolysis. This involves the breakdown of the lipid molecules into smaller, often volatile compounds due to the intense heat. While auto-oxidation can occur, especially at lower temperatures or over longer periods, the specific condition of 'heated to a high degree' points more directly to thermal decomposition as the dominant process causing structural breakdown.

Question 13: Which of the following processes lowers the amount of dietary fiber in cereals?

Milling (Correct answer)
Grinding
Drying
Retro gradation

Correct answer: Milling

Milling, particularly the refining process used to produce white flour from whole grains, involves the removal of the bran and germ layers. These outer layers are rich in dietary fiber, vitamins, and minerals. By stripping these components, the milling process significantly lowers the overall dietary fiber content of the cereal product, making it less nutritious in terms of fiber.

Question 14: The handling of prepared food in _ areas in the _ of oxygen creates conditions for ___ Which choice perfectly reflects in the sentence?

Warm, absence, Purification
Cold, presence, Putrefaction
Warm, absence, Putrefaction (Correct answer)
Cold, presence, Purification

Correct answer: Warm, absence, Putrefaction

Putrefaction is the anaerobic decomposition of proteins by microorganisms, leading to the production of foul-smelling compounds. This process is significantly accelerated in warm temperatures and occurs in the absence of oxygen, as anaerobic bacteria thrive in such conditions. Therefore, handling prepared food in warm areas in the absence of oxygen creates ideal conditions for putrefaction, leading to spoilage.

Question 15: A deliberate additive that alters the character and quality of food is known as .

Food material (Correct answer)
Food contaminant
Food adulterant
Food poison

Correct answer: Food material

This question is somewhat ambiguously phrased. While 'food additive' (as seen in Q9) typically refers to substances intentionally added to food to achieve a specific technical effect, 'food material' is a broader term encompassing all ingredients that make up a food product. If an ingredient is deliberately added to form the food and thereby defines its character and quality (e.g., adding flour to water to make dough), it could be considered a 'food material' that 'alters' the character from its individual components, distinguishing it from contaminants, adulterants, or poisons.

Question 16: A material that is introduced on purpose to retain flavor and enhance flavor is known as .

Food material
Food contaminant
Food adulterant
Food additive (Correct answer)

Correct answer: Food additive

A food additive is any substance intentionally added to food to achieve a specific technological purpose, such as preserving, coloring, sweetening, or enhancing flavor. These substances are not typically consumed as food by themselves but are incorporated during processing to improve the food's characteristics or shelf life. Retaining and enhancing flavor are classic functions of certain food additives.

Free Agricultural/Bioengineering: Food Engineering Questions and Answers

Which of the following relates to customer judgments of food?