Test Your Food Science IQ

Test Your

Food Science IQ

The pH of foods

is important for

several reasons.

iStock Photo: 38680678 © phototake

Which of these are true:

a. The pH influences food safety by

affecting the growth rate of bacteria

b. The pH influences the color of

foods containing some natural

colors

c. The pH affects the price of foods

d. The pH affects the flavor of some

foods

iStock Photo: 38680678 © phototake

Which of these are true:

a. The pH influences food safety by

affecting the growth rate of bacteria

b. The pH influences the color of

foods containing some natural

colors

c. The pH affects the price of foods

d. The pH affects the flavor of some

foods

iStock Photo: 38680678 © phototake

Which of these are true:

a. The pH influences food safety by

affecting the growth rate of bacteria

b. The pH influences the color of

foods containing some natural

colors

c. The pH affects the price of foods

d. The pH affects the flavor of some

foods

iStock Photo: 38680678 © phototake

Which of these are true:

a. The pH influences food safety by

affecting the growth rate of bacteria

b. The pH influences the color of

foods containing some natural

colors

c. The pH affects the price of foods

d. The pH affects the flavor of some

foods

iStock Photo: 38680678 © phototake

Which of these are true:

a. The pH influences food safety by

affecting the growth rate of bacteria

b. The pH influences the color of

foods containing some natural

colors

c. The pH affects the price of foods

d. The pH affects the flavor of some

foods

iStock Photo: 38680678 © phototake

The pH of food can

influence the growth rate

of bacteria as well as its

color and flavor.

Learn more about chemical

principles of food from Dr. Rick

Ludescher on Day 1 of the Rutgers

5-Day Intro to Food Science Course.

iStock Photo: 38680678 © phototake

The general

population does

NOT understand

how caffeine,

calories and

actual energy

relate.

Which of these beverages

provides the most

energy?

a. 0 calorie Energy Drink

b. Water (0 calories)

c. Diet Caffeinated soda

d. Skim milk

Which of these beverages

provides the most

energy?

a. 0 calorie Energy Drink

b. Water (0 calories)

c. Diet Caffeinated soda

d. Skim milk

Which of these beverages

provides the most

energy?

a. 0 calorie Energy Drink

b. Water (0 calories)

c. Diet Caffeinated soda

d. Skim milk

Which of these beverages

provides the most

energy?

a. 0 calorie Energy Drink

b. Water (0 calories)

c. Diet Caffeinated soda

d. Skim milk

Which of these beverages

provides the most

energy?

a. 0 calorie Energy Drink

b. Water (0 calories)

c. Diet Caffeinated soda

d. Skim milk

Skim milk provides more

energy than a zero calorie

energy drink or diet soda.

Learn more about nutrition from

Mallory Koenings on Day 5 of the

Rutgers 5-Day Intro to Food Science

Course.

Proteins are

important

because they

can change the

physical

properties of

foods.

Which of these physical

properties/changes are

modulated by proteins?

a. The emulsification of oil by egg

yolk in mayonnaise

b. The formation of the soft yogurt

gel

c. The formation of a solid gel in

grilled sausages

d. The stabilization of the foam in

whipped cream

Which of these physical

properties/changes are

modulated by proteins?

a. The emulsification of oil by egg

yolk in mayonnaise

b. The formation of the soft yogurt

gel

c. The formation of a solid gel in

grilled sausages

d. The stabilization of the foam in

whipped cream

Which of these physical

properties/changes are

modulated by proteins?

a. The emulsification of oil by egg

yolk in mayonnaise

b. The formation of the soft yogurt

gel

c. The formation of a solid gel in

grilled sausages

d. The stabilization of the foam in

whipped cream

Which of these physical

properties/changes are

modulated by proteins?

a. The emulsification of oil by egg

yolk in mayonnaise

b. The formation of the soft yogurt

gel

c. The formation of a solid gel in

grilled sausages

d. The stabilization of the foam in

whipped cream

Which of these physical

properties/changes are

modulated by proteins?

a. The emulsification of oil by egg

yolk in mayonnaise

b. The formation of the soft yogurt

gel

c. The formation of a solid gel in

grilled sausages

d. The stabilization of the foam in

whipped cream

Protein is not responsible for

the stabilization of the foam

texture in whipped cream,

but protein does modulate

the formation of the gel

consistency in sausages,

yogurt and mayonnaise.

Learn more about protein from

Dr. Rick Ludescher on Day 2 of the

Rutgers 5-Day Intro to Food Science

Course.

What is better

than an ice-cold

Corona?

An ice-cold

Corona with a

lemon or lime!

Why is a lemon or lime

added to Corona?

a. Because organic acids in citrus

compliments the flavor profile of

the beer

b. To Improve the color of the beer

c. To neutralize rancid flavors

generated by photo-oxidation

d. To neutralize the alcohol

content

Why is a lemon or lime

added to Corona?

a. Because organic acids in citrus

compliments the flavor profile of

the beer

b. To Improve the color of the beer

c. To neutralize rancid flavors

generated by photo-oxidation

d. To neutralize the alcohol

content

Why is a lemon or lime

added to Corona?

a. Because organic acids in citrus

compliments the flavor profile of

the beer

b. To Improve the color of the beer

c. To neutralize rancid flavors

generated by photo-oxidation

d. To neutralize the alcohol

content

Why is a lemon or lime

added to Corona?

a. Because organic acids in citrus

compliments the flavor profile of

the beer

b. To Improve the color of the beer

c. To neutralize rancid flavors

generated by photo-oxidation

d. To neutralize the alcohol

content

Why is a lemon or lime

added to Corona?

a. Because organic acids in citrus

compliments the flavor profile of

the beer

b. To Improve the color of the beer

c. To neutralize rancid flavors

generated by photo-oxidation

d. To neutralize the alcohol

content

A lemon or lime wedge is

added to Corona beers to

neutralize rancid flavors

generated by photo-

oxidation.

Learn more about lipids from Michael

Rogers on Day 5 of the Rutgers

5-Day Intro to Food Science Course.

When buying a

box of cereal, are

you paying for…

…air?

How much air is in a

typical piece of puffed

rice cereal?

a. 10%

b. 20%

c. 40%

d. 80%

How much air is in a

typical piece of puffed

rice cereal?

a. 10%

b. 20%

c. 40%

d. 80%

How much air is in a

typical piece of puffed

rice cereal?

a. 10%

b. 20%

c. 40%

d. 80%

How much air is in a

typical piece of puffed

rice cereal?

a. 10%

b. 20%

c. 40%

d. 80%

How much air is in a

typical piece of puffed

rice cereal?

a. 10%

b. 20%

c. 40%

d. 80%

Most brands of puffed

rice cereals contain

approximately 80% air

and only 20% food.

Learn more about food engineering

and processing from Dr. Mukund

Karwe on Day 4 of the Rutgers

5-Day Intro to Food Science Course.

Whether you work in

product development

or quality assurance…

Having a solid

understanding of food

science and safety

principles is crucial

for success in today's

competitive market.

Where can you

update your food

science and safety

skills with highly

focused, practical

training from leading

industry experts?

At the Rutgers

Intro to Food

Science Course!

Day 1: Chemical Principles & Lipids

Day 2: Carbohydrates & Proteins

Day 3: Color, Flavor & Sensory

Day 4: Nutrition & Food Microbiology

Day 5: Food Processing & Engineering

Introduction to Food ScienceAugust 18-22, 2014 | 9:00am to 4:00pmRutgers Food Science Auditorium-New Brunswick, NJ

REGISTER TODAY!!

Visit www.cpe.rutgers.edu/food for more info.