WEEK 2- FFT-FOOD ANALYSIS

1. What is the primary purpose of proximate analysis in food analysis?

• a. Determine specific nutrients

• b. Evaluate overall food composition

• c. Assess microbial contamination

• d. Measure water activity

2. Which technique is commonly used for lipid analysis in food?

• a. HPLC (High-Performance Liquid Chromatography)

• b. PCR (Polymerase Chain Reaction)

• c. GC (Gas Chromatography)

• d. ELISA (Enzyme-Linked Immunosorbent Assay)

  
  

3. Why is it essential to consider sample homogenization in food analysis?

• a. Enhances flavor profile

• b. Reduces microbial contamination

• c. Ensures representative samples

• d. Improves shelf life

4. What does the Aw value represent in food analysis?

• a. Acidity level

• b. Water activity

• c. Antioxidant content

• d. Aroma wavelength

5. Which parameter is often assessed in determining food quality through sensory evaluation?

• a. Viscosity

• b. Color

• c. Refractive index

• d. Density

6. In food microbiology, what does the term 'coliforms' generally refer to?

• a. Fungi

• b. Bacteria

• c. Viruses

• d. Parasites

  
  

7. What role does a refractometer play in food analysis?

• a. Measures color intensity

• b. Determines microbial load

• c. Measures soluble solids

• d. Assesses protein content

8. Which technique is commonly used for determining the moisture content in food?

• a. NIR spectroscopy (Near-Infrared Spectroscopy)

• b. PCR (Polymerase Chain Reaction)

• c. ELISA (Enzyme-Linked Immunosorbent Assay)

• d. AAS (Atomic Absorption Spectroscopy)

9. What is the purpose of a stability test in food product development?

• a. Assess shelf life and product quality over time

• b. Measure microbial contamination

• c. Determine sensory attributes

• d. Quantify nutrient content

  
  

10. Why is it crucial to validate analytical methods in food analysis?

• a. Ensure accurate and reliable results

• b. Speed up the analysis process

• c. Minimize laboratory costs

• d. Simplify regulatory compliance