Fundamentals of Food Science and Technology

• The study of the physical, biological, and chemical makeup of food (correct)
• The study of food distribution and packaging
• The study of food processing techniques
• The application of food science to food selection

• Applying food science to the selection, preservation, processing, packaging, distribution, and use of safe food (correct)
• Exploring the cultural aspects of food consumption
• Developing new types of functional foods
• Studying the nutritional value of foods

• Foods that promote health beyond providing basic nutrition (correct)
• Foods with enhanced appearance and taste
• Foods that have a long shelf life
• Foods that are genetically modified

<p>Absence or safe levels of contaminants, adulterants, and toxins in food (C)</p> Signup and view all the answers

<p>Nutritional value, appearance, taste, and functional properties (B)</p> Signup and view all the answers