Food Science and Nutrition
In taste-testing the vanilla-flavored milk samples, the majority of students indicated a preference for
the natural vanilla extract and thus food manufacturers should avoid using artificial vanilla flavors to
n Engineering principles
n Engineering applications
Shaundra: Wants to reduce water use
and pollution by the food industry
n Frank: Rheology of protein shakes
n Microbiology background
n Factors affecting microbial growth
n Microbe examples
Amy: Suffered illness after eating raw
cookie dough, now studies Salmonella
n Brian: Graduate student studying
n Food chemistry and foods
n Types of chemicals in foods
Carlos: interested in toxins and
n Hannah: finds that nutrition is all
n Kyle: ingredients are che
Which of the following statements is false?
1. Lipoproteins are water soluble substances that transport fat and cholesterol in the blood.
2. Very-low-density lipoproteins (VLDLs) carry cholesterol and triglycerides from the liver to the
Which of the following is not one of the rules for making an omelet according to Joann Manhart?
1. You need a skillet with a slick bottom and sloping sides
2. You need two eggs and some (about 2 Tablespoons) of water
3. You need a hot, hot ski
Which of the following is a highly nutritious component of milk and is coagulated by acid or enzyme
treatment of milk to form cheese?
3. Vitamin A and D
4. Butterfat and cream
5. Casein X
Which of the following might b
Which of the following is a type of pathogenic intestinal microorganism that is usually transmitted by
cross-contamination or the "fecal-oral" route and is a major cause of food-borne illness in the U.S.?
It has recently been associated with r