Choose 3 of the following 5 topics. For each topic, write a double-spaced, one-page
answer (a little longer or shorter is fine). Include background, benefit/risk, safety, realities vs. perception, etc. You may use any reliable resources you want. Do not copy and paste things from internet.
1. Discuss a major food science technology we can employ in the future to produce
enough food to feed the increasing population.
2. Define and describe the science of sensory evaluation, how and why is it utilized
to measure food quality and food preferences. Include the types of taste panels and
various testing procedures
3. Describe in detail the chemistry, function, and importance of water in food
science. Include water activity definition and how it determines the safety, quality and
shelf life in your answer.
4. Analyze and explain the concept of heat transfer in foods including D, F and Z
values.
5. What major factors contribute to food deterioration? Give at least 5 examples and
wh
