Food Technology
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Food Technology
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25 Questions

1. Is the conversion of an intermediate product into a final product for consumption - for example - flour to bread

2. Result of prolonged low level of food intake and/or poor absorption of food consumed. Manifestations include wasting - stunting or underweight - reduced cognitive ability - poor health status and low productivity

3. The simplest form of carbohydrate - consisting of one sugar residue. They are the building blocks of disaccharides and polysaccharides

4. A sugar alcohol with three hydrophilic alcoholic hydroxyl groups. It is an important component of triglycerides (fats and oils) and phospholipids

5. All aspects of the processing - preparation - storage - cooking and serving of food to make sure that it is safe to eat

6. Following confirmation of the product specification - the product would be scaled up from bench scale to pilot- plant scale - so that a larger volume of product can be made and wider market testing undertaken. Following acceptance in a test market -

7. A plant or animal in which the DNA has been altered through the insertion of genetic material from another source. Most often used in agricultural crops to increase the resistance to herbicides or to engineer pesticides into crops.

8. A complex - high- molecular- weight - organic compound consisting of an amino acid joined by a peptide bond.

9. Chronic food insecurity in which food intake is insufficient to meet basic energy requirements on a continuing basis

10. Is the conversion of a crop into a product that may or may not be consumed directly. Undertaken to enhance the shelf life - for example - flour - or ease of distribution of a product - for example - concentration of orange juice

11. Are used to confirm precise requirements for key parameters of a food product - for example - sweetness - flavour - texture. The taste panel would reflect the characteristics of the target market

12. A disease of young children that results from a diet that is low in high biological value protein

13. Natural compounds formed through geological processes

14. A measurement of the relative percentages of fat and muscle mass in the human body - in which weight in kilograms is divided by height in meters and the result used as an index of obesity

15. Food becoming unfit for consumption - for example - due to chemical or biological contamination

16. Carboxylic acids with a long hydrocarbon chain - usually straight.

17. The physiological condition resulting from inadequacy or imbalance in food intake or from poor absorption of food consumed

18. Defined as an excessively high amount of body fat in relation to lean body mass. A body mass index of more than 30 is defined as obese by the World Health Organization

19. Organic molecules required by a living organism in minute amounts - but which the organism cannot synthesize

20. Fatty acids that are required in the human diet. This means that they cannot be synthesized by the body from other fatty acids and must be obtained from food

21. One in which there are double bonds present between the carbons of the fatty acid chains

22. A fatty acid in which no double bonds are present between the carbons of the fatty acid chains

23. Hypersensitivity to dietary substances

24. The way a person or group lives - including patterns of social relations - consumption - entertainment and dress

25. The water in food that is not bound to food molecules - which can support the growth of bacteria - yeasts and fungi - and is measured on a scale of 0 (bone dry) to 1.0 (pure water)

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