Food Science Basics
Food science is the study of the physical, biological, and chemical makeup of ______.
Food
Which item must appear on a food label?
A) Nutrition facts
B) Company history
C) Package color
D) Manufacturing location
A) Nutrition Facts
An emulsion is:
A) A preservative
B) A cooking technique
C) A mixture of two normally unmixable liquids
D) A food coloring method
C) A mixture of two normally unmixable liquids
Which of these is a modern food preservation method?
A) Sun drying
B) Smoking
C) Freeze‑drying
D) Salting
C) Freeze-drying
Which is an example of a modern food innovation?
A) Basic bread making
B) Plant-based meat alternatives
C) Simple dried fruits
D) Salt preservation
B) Plant-based meat alternatives
Which of the following does food science NOT focus on?
A) Physical properties
B) Biological properties
C) Chemical properties
D) Restaurant management
D) Restaurant Management
Which of these is a health claim often found on food labels?
A) Tastes Great
B) Low Fat
C) Popular Choice
D) Chef Approved
B) Low Fat
Which of the following is an example of fermentation?
A) Roasting coffee
B) Making yogurt
C) Freezing vegetables
D) Drying fruit
B) Making yogurt
The main goal of food preservation is to:
A) Add artificial colors
B) Increase cost
C) Reduce food waste
D) Make food less safe
True or False: The food science industry is NOT significant for feeding a growing population.
False
Which career involves creating and perfecting food flavors?
Food Chemist
True or False: Attractive packaging and slogans do NOT influence consumer buying decisions.
False
Which of the following is NOT an emulsion?
A) Butter
B) Mayonnaise
C) Yogurt
D) Salad dressing
C) Yogurt
What ingredient in pickling helps prevent bacterial growth?
Vinegar (acid)
Name one food science career that works with safety, quality, or product development.
Food scientist/food safety inspector/flavor chemist/quality control specialist
Why is an emulsion considered a special type of mixture in food science? Explain what makes it different from mixtures like solutions or suspensions.
DAILY DOUBLE
An emulsion is a mixture of two liquids that normally don’t mix (like oil and water), so it requires a stabilizer or force to keep it combined—unlike solutions or suspensions where substances naturally dissolve or disperse.
Why are nutrition facts an essential part of a food label, and how do they influence consumer choices? Provide two reasons.
Ms. Carrigan will decide
Fermentation is a major process in food chemistry. Explain what fermentation is and name one benefit it provides to food products.
Fermentation is the process where microorganisms convert sugars into acids or alcohols, creating foods like yogurt. It can improve flavor, increase shelf life, or enhance nutritional value. [MS Food Science Unit | PDF]
Freeze‑drying is considered a modern preservation method. What makes it more effective than older methods like sun drying or salting?
DAILY DOUBLE
Freeze‑drying removes moisture quickly and at low temperatures, which preserves nutrients, texture, and flavor better than older methods and significantly extends shelf life.
Plant‑based meat alternatives are a major modern food innovation. What scientific idea makes them possible, and why are they increasingly popular?
DAILY DOUBLE
They rely on food science techniques that mimic meat’s texture, flavor, and protein structure using plant ingredients. They’re popular because of health, sustainability, and ethical considerations.