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</p> Signup and view all the answers

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