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

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

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

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

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

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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?

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