Preview Questions Food Scientist | Role Specific Skill

Question 1: What is the significance of using a trained panel over an untrained panel in sensory evaluation?

Which action should you take?

Choose only one option

Untrained panels are less expensive and more efficient than trained panels

Trained panels provide more accurate and consistent evaluations of sensory attributes, reducing variability in results

Untrained panels are more unbiased and provide better consumer insights

Trained panels should be used only for high-end products, not everyday food items

Question 2: What is the role of enzymatic testing in food analysis?

Which action should you take?

Choose only one option

Enzymatic testing is unnecessary as long as the product is visually appealing

Enzymatic testing helps evaluate enzyme activity that influences texture, flavor, and shelf life of products

Enzymatic testing is irrelevant unless the product is specifically designed to be enzyme active

Enzymatic testing only affects the flavor and not the overall quality of the food

Question 3: What is the role of rheology in food product development?

Which action should you take?

Choose only one option

Rheology is only necessary for evaluating food packaging materials, not the food itself

Rheology helps analyze the flow and deformation properties of food products, optimizing texture and consistency

Rheology is irrelevant unless the food product is in liquid form

Rheology is only useful for testing raw ingredients and not finished food products

Question 4: How do you assess and mitigate microbial risks in a new food product during its development?

Which action should you take?

Choose only one option

By testing only the final product and ignoring earlier stages of development

By focusing only on flavor and ignoring microbiological risks

By conducting microbiological testing at different stages of development, assessing potential hazards, and ensuring safety protocols are in place

By relying on ingredient certifications and assuming no microbial risks

Question 5: How can a Food Scientist minimize the effects of external variables (e.g., environmental factors, panelist fatigue) during sensory evaluation?

Which action should you take?

Choose only one option

By testing products at random times and assuming no external variables affect results

By eliminating rest periods and reducing environmental control to minimize test time

By allowing panelists to take breaks during sensory evaluation without controlling other factors

By controlling for environmental factors, using a randomized order of sample presentation, and ensuring panelist rest between sessions

Question 6: How do you determine the best analytical method to evaluate the effectiveness of a food processing technique, such as high-pressure processing or pulsed electric field?

Which action should you take?

Choose only one option

By choosing the cheapest method without considering product quality

By ignoring new techniques and relying on traditional methods

By considering the specific food product characteristics, regulatory requirements, and available technology, then selecting the most accurate and applicable method

By focusing solely on the ease of implementation