Food Chem
Food Micro
Food Engineering
Food Biz
Random
100
Maillard Browning
What is the reaction of reducing sugars with proteins or amino acids to produce brown colors, aromas and tastes?
100
Pathogen
What is a microbe that can cause foodborne illness?
100
Spray Drying
What is a means of producing powders by mixing hot air with a fine mist of liquid.
100
Line Extension
What is the production of a product that is a logical extension of an existing one?
100
Chemical Leavening
What is the reaction of baking soda or baking powder with an acid to produce carbon dioxide gas bubbles.
200
Enzymatic Browning
What is the reaction of polyphenols with polyphenol oxidase to produce brown pigments see in tea, bruised fruit, and freckles?
200
Probiotic
What is a microbe that has potential benefits when consumed?
200
Napoleon
Who is the French general responsible for the invention of canning?
200
RUTF
What is a Ready to Use Therapeutic Food?
200
Entomophagy
What is the intentional consumption of insects as food?
300
Umami
What is the taste-enhancing-taste provided by monosodium glutamate and found in ranch dressing, parmesan cheese, etc.
300
Fermentation
What is the use of microbes to convert one material to another (sugar to ethanol or sugar to vinegar for example).
300
Pasteurization
What is processing (generally heating) food in order to destroy pathogens and reduce the number of spoilage microbes?
300
FSMA
What is the Food Safety Modernization Act?
300
Harvey Wiley
Who is the founder of the "Poison Squads" who proved that eating poisoned food can, in fact, hurt you?
400
Fiber
What are carbohydrates that are not digestible by our own human enzymes?
400
Norovirus
What is a virus that causes short, but very intense bouts of illness and is one of the most common foodborne illnesses?
400
High Pressure Processing
What is a low-temperature means of pasteurizing food using extremely high pressures (60,000 to 200,000 psi)?
400
Principle Display Panel
What is the part of the package designed to face customers?
400
Aseptic Processing
What is the sterilization of a container and the separate processing of food to produce a high quality, minimally processed food?
500
Gel
What is a liquid trapped in a flexible matrix?
500
Bacteriophage
What is a virus that attacks only bacteria?
500
A "small c" calorie
What is the amount of heat energy required to raise the temperature of 1 gram of water by 1 degree Celsius?
500
Adulteration
What is the intentional addition of cheap or low quality materials to a food product without informing the customer?
500
Dr. Harris' Favorite Food
What is CHOCOLATE?
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