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Food Biotechnology
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Biology
drrohangavankar_75439
9 hours ago
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  • Slide 1
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    Food Biotechnology

    Body text
  • Question 2
    30 seconds
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    Q.

    What is food Biotechnology?

    answer choices

    is a branch of food science that deals with the production, preservation, quality control and research and development of the food products.

    process that utilizes organisms to improve health care and help the body to fight diseases

    field that makes use of marine bioresources as the source of biological applications.

    nvolves the use of environmentally friendly solutions as an alternative to traditional industrial agriculture, horticulture and animal breeding processes.

  • Question 3
    45 seconds
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    Q.

    Following are the unit operations in food processing

    (Select all correct options)

    answer choices

    cleaning

    sorting

    mixing

    drying

  • Question 4
    60 seconds
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    Q.

    ________ is a set of processes working on a common scientific processes grouped together, involves basic operation.


    •For example- heating in food industry.

    answer
    Unit operations
    alternatives
    unit operation
  • Question 5
    45 seconds
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    Q.

    Unit operations are classified as _____ (Select all correct options)

    answer choices

    Physical

    Chemical

    Biological

    Environmental

  • Question 6
    45 seconds
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    Q.

    Main objective of unit operations are (Select all correct options)

    answer choices

    to attain consumer satisfaction

    to study the apparatus required for the stages based on physical, chemical and biological operations

    to focus on market supply and demand

    to attain transformation of agro based raw material to finished products

  • Question 7
    30 seconds
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    Q.

    We are learning about the study of food storage, safety and hygienic handling of food in domestic, commercial and industrial settings. The sensory characteristics and functional properties of food determine the most appropriate storage, preparation and presentation techniques. Our Topic is...

    answer choices

    Food Science

    Nutrition

    Food Industry

    Food Quality

  • Slide 8
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    Food Quality parameters

    • How do we define food quality?

    • Quality characteristics of food that is acceptable to consumers

    • Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process.

  • Slide 9
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    Purpose of quality control

    • Customers get the value for their money

    • They are not cheated in terms of weight, labels and supply

    • in compliance with the food safety rules and regulations

  • Slide 10
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    Quality control during processing

    • Raw material control

    • Process control or the control of the manufacturing

    • process Production and processing inspection

    • Sensory evaluation

    • Packaging Labeling and storage.

  • Slide 11
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    FACTORS CONTRIBUTING TOWARDS QUALITY OF FOOD

    • Appearance

    • Color

    • Taste /flavor

    • Odor

    • Nutritional value

    • Adulterants

    • Contaminants (Physical, Chemical & Microbiological

  • Question 12
    30 seconds
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    Q.

    Freshness, natural colour, smell and cleanliness are some of the common indicators of quality of food

    answer choices

    True

    False

  • Question 13
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    Q.

    The sensory characteristics of food include:

    answer choices

    Mouthfeel, Odour, Texture, Apperance

    Appearance, Odour, Flavour, Texture

    Colour, Flavour, Mouthfeel, Odour

    Sweet, Salty, Sour, Bitter, Umami

  • Slide 14
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    IS IT IMPORTANT TO ANALYZE FOOD PRODUCTS BEFORE OR AFTER PROCESSING? 

    • To know the quality of raw materials and final products. T

    • To understand occurrence of any physicochemical changes during processing or storage.

    • To ensure purity, freshness and safety of the food products at the time of consumption.

  • Slide 15
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    PARAMETERS EVALUATED FOR CERTIFYING QUALITY OF FOOD

    • Physical

    • Chemical

    • Packaging materials

  • Question 16
    30 seconds
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    Q.

    Factors that affect the functional properties of food include:

    answer choices

    Level of PH, Agitation, Physical Changes, Chemicals, Agitation

    Moisture, Oxygen, Level of PH, Enzymes, Temperature

    Alkaline, Agitation, Catalysts, Timing, Acidity

    Oxygen, Temperature, Acidity, Agitation, Enzymes, Adding other Ingredients

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