INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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which of the following are NOT reasons for conducting sensory evaluation
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to compare and determine reasons for consumer preference
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to determine the pricing of a food product
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to compare the differences in a particular attribute of samples of two or more similar product
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to determine the degree of acceptability of a product
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Explanation:
Detailed explanation-1: -For effective sensory evaluation, the analyst should duly recognize the purpose of the study, select the appropriate experimental design, use panelists who fit the purpose, choose the proper method for preparing and presenting the samples, and analyze the data cor-rectly.
Detailed explanation-2: -Sensory analysis can be used for quality control, determining shelf life, gauging the readiness for product launch, assessing product success, flavor profiling, and identifying the attributes driving consumer preferences.
Detailed explanation-3: -Age. Taste discrimination tends to decrease with increasing age. Meals. Hunger. Smoking. Obesity. Pregnancy. Colds/Flu/Allergies. Disease. More items
There is 1 question to complete.