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Question 1: How does a Food Scientist apply mass spectrometry to food analysis?

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Question 2: How do you use regression analysis to predict the shelf life of a food product based on ingredients and processing conditions?

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Question 3: How do you conduct a competitive analysis to inform the development of a new food product?

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Question 4: What is the importance of consumer feedback during product testing and refinement?

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Question 5: How can UV-Vis spectrophotometry be used in food analysis?

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Question 6: When developing a product to meet a specific dietary need (e.g., gluten-free, vegan), how do you ensure ingredient suitability?

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