FS Fall Mid Term Study Guide
Name: __________________________________ Period: ______ Date: ____________________
 HUM-FS-2 Define food science and explore careers in food science.
1. List the steps of the food science process. Farming, Harvesting, Processing, Transpiration,
Cooking & Consumption
2. How many college graduates each year are needed to fill jobs in the area of agriculture,
food and natural resources? 50, 000
3. What is food product development? The development of a new food
4. What are the percentage rates in the area of food science for employment opportunities?
Which area has the highest amount of opportunities? Ag and Forestry production 15%,
Education, communication and governmental services 11%, Management and Business
47% and Science & engineering 27%.
5. What type of growth can food scientist and technologist expect? What is the percentage of
growth? To go up, 16.3%
6. New developments in the food science area will also be used to improve what two things?
Quality and Safety
7. Job growth for food scientist will be driven by the demand for new __food_ products and
__food safety_ measures.
8. Research in the food industry is expected to increase because of the heightened public
awareness of what? Biosecurity
9. What is nanotechnology? Nanotechnology is the science of building materials and devices
from single atoms and molecules.
10. List careers in the area of food science
Biochemist, farmer, product developer, Teacher, food stylist, research analyst, dietician,
flavor chemist, packaging engineer, chef, nutritionist, health inspector.
11. Give examples of biotechnology
 Slowing down the process of food spoilage
 Genetically modifying tomatoes
 Producing cheese with synthetic enzymes
 Adding enzymes to flour to keep bread fresh longer
12. Explain meniscus
* Review all food science lab equipment. You will have to match the equipment to the correct
name.
 HUM-FS-Investigate how and why scientific evaluation of foods is conducted.
13. Define Screening Tool The first step in research to identify the target audience. Asks a series
of questions either by phone, in person, mail or email.
14. Define Focus Group –
Conducted to learn more about how the new product might be received and accepted by
the public
15. What is Qualitative Research? Based on data collected through observation
16. What is Quantitative Research? Based on numbers and statistics
17. Almost 105,000 new food and drink products were launched globally in 2010.
18. Only 30,000 to 50,000 products will succeed.
19. Stevia Extract has up to 300 times the sweetness of sugar.
FS Fall Mid Term Study Guide
Name: __________________________________ Period: ______ Date: ____________________
20. What are the types of new products?
Completely New
Line extension of current products
Same product but repositioned
Improvements of current products
21. Name the 4 Product Development Teams
Technology & Quality
Marketing
Manufacturing
Legal Affairs
22. Name one career in the product development process. Product Development & Scientist
23. What are the five basic senses
Sight
Smell
Flavor
Touch
Hearing
24. What is the newest taste? Umami. The term is a Japanese term used in 1979. It means
delicious or Savory. It is found in seafood, meats, vegetables and others
25. What are the four categories we experience food in
Taste
Flavor
Palatability
Food Acceptability
26. Salt is the universal flavor.
27. Serve cold foods cold and hot foods hot.
28. Babies have more sensitivity and it decreases with age.
29. Flavor enhancers include MSG and Mushrooms.
30. What is the order in which we eat foods?
See
Touch
Smell
Hear
Taste
31. Taste is sensed by our Olfactory System.
32. Humans can only perceive five qualities what are they?
Sour
Bitter
Sweet
Salty
Umami
33. The sensory experience of eating is really a combination of Taste & Smell
34. List and describe the 5 D’s of Food Product Development.
A. Decide what the product will be.
B. Discover ways to make it unique
C. Define what’s going to be in it and who is going to buy it
D. Develop take it from an idea stage to a final product
E. Deploy the product to market
FS Fall Mid Term Study Guide
Name: __________________________________ Period: ______ Date: ____________________
35. EPA – Environmental Protection Agency
Regulates Water, Waste treatment, pest management pesticides in food processing
plants and sets limitations on pest residue in food.
36. FDA – Food & Drug Administration
Concerned with the safety of all non-meat and non-poultry food products, labels,
inspection of food plants, imported foods, feed mills that make medicinally or
nutritionally supplemented feed for animals that are then used for human
consumption. Recalls unsafe or contaminated foods.
37. NMFS – National Marine Fisheries Service
Performs voluntary inspection of fish and seafood; developments, Management and
production of fisheries; habitat conservation.
38. USDA United States Department of Agriculture
Inspects and grades Red meat, poultry, eggs, livestock; grades vegtables, grains & Dairy
products. Inspect production plants; provides education on new developments,
nutritional requirements and food safety.
39. Define what a “niche group” is A certain group of people (athletes, children, young teens).
40. A New Product is one that is new, or a different version of something already on the
market.
41. New products are developed because of demand stimulated by changing Lifestyles,
Convenience, health or fitness, changing demographics and other reasons determined by
market research.
42. A new product must be carefully formulated, tested and meet many different government
standards before it can go to the market.
 HUM-FS-Explore basic chemistry concepts of food science.
Define/Describe where each of these can be found, do they have a mass and what is their
charge.
43. Protons – positively charged and located in the center/nucleus.
44. Neutrons – neither positively or negatively charged and located in the center/nucleus with
the protons.
45. Electrons – negatively charged and located in the shells or orbits spinning around the
nucleus. They have no mass.
46. Atoms – The smallest parts of an element that can be broken down and still have the
characteristics of that element.
47. Atomic Number – the number of protons in the nucleus.
48. Neutral – When the number of protons and neutrons is equal
49. Atomic Mass – Protons and neutrons combined mass.
50. Matter – anything that has mass and volume
51. Substance – a material with a consistence composition
52. Element (give example) – Substances that contain only one kind of atom (oxygen)
53. Compound (give example) – substances that are made up of more than one type of atom.
(water)
54. Heterogeneous Mixture (give an example) – made up of more than one phase and they can
be separated physically (chocolate chip cookie)
55. Homogeneous Mixture (give an example) – Material that contains only one pahse.
(hydrogen)
FS Fall Mid Term Study Guide
Name: __________________________________ Period: ______ Date: ____________________
56. Solutions – Special homogeneous material and the parts of the solution are physically
combined
57. The material that dissolves is a called the Solute.
58. The material that doesn’t dissolve is the Solvent
59. Chemical bonds – the forces that hold atoms together
 Ionic Bonds – The bond formed by the transfer of electrons between atoms.
 Covalent Bonds – atoms share electrons with each other
 Double Bond – More than one pair of electrons can be shared when two atoms share
two pairs of electrons.
60. Chemical Equation – a written description of a chemical reaction, using symbols and
formulas.
61. Periodic Table – a chart that is arranges elements by atomic number into rows and columns
according to similarities in their properties.
62. When Hydrogen ion is released, the solution becomes acidic.
63. When Hydroxide ion is released, the solution becomes basic.
64. Dissociated is the breakup of a compound.
65. Acids are found between 0-7 on the PH scale.
66. Bases are found between 7-14 on the PH scale.
67. The body’s “normal” PH should be between 7.2 – 7.3.
68. Ion – an atom or group of atoms that has a positive or negative charge.
 Like charges repel each other
 Opposite charges attract
 Substances with ionic bonds will tend to dissolve in water.
 One end of the water molecule is slightly positive, whereas the other end is
slightly negative.
28. Organic Compounds contain chains or rings of carbon.
Most also contain hydrogen and oxygen
All the sources of energy in your diet are organic Compounds. (carbohydrates, fats,
vitamins & protein)
All of these are the main components of your diet.
29. Inorganic compounds either contain no carbon or have only single carbon atoms.
 Examples of inorganic compounds in your diet…
 Table Salt, Water, minerals and potassium chloride (no salt)
30. Classes of Organic Compounds Important in Food –
 Hydrocarbons
 Alcohols
 Aldehydes
 Ketones
 Acids
 Amines