<p> Food Science Unit 2 Study Guide KEY</p><p>1. Define Screening Tool The first step in research to identify the target audience. Asks a series of questions either by phone, in person, mail or email. </p><p>2. Define Focus Group – Conducted to learn more about how the new product might be received and accepted by the public</p><p>3. What is Qualitative Research? Based on data collected through observation 4. What is Quantitative Research? Based on numbers and statistics</p><p>5. Almost 105,000 new food and drink products were launched globally in 2010.</p><p>6. Only 30,000 to 50,000 products will succeed. </p><p>7. Stevia Extract has up to 300 times the sweetness of sugar. </p><p>8. What are the types of new products? Completely New Line extension of current products Same product but repositioned Improvements of current products</p><p>9. Name the 4 Product Development Teams Technology & Quality Marketing Manufacturing Legal Affairs</p><p>10. Name one career in the product development process. Product Development & Scientist</p><p>11. What are the five basic senses Sight Smell Flavor Touch Hearing 12. What is the newest taste? Umami. The term is a Japanese term used in 1979. It means delicious or Savory. It is found in seafood, meats, vegetables and others</p><p>13. What are the four categories we experience food in Taste Flavor Palatability Food Acceptability</p><p>14. Salt is the universal flavor.</p><p>15. Serve cold foods cold and hot foods hot.</p><p>16. Babies have more sensitivity and it decreases with age. </p><p>17. Flavor enhancers include MSG and Mushrooms.</p><p>18. What is the order in which we eat foods? See Touch Smell Hear Taste</p><p>19. Taste is sensed by our Olfactory System. 20. Humans can only perceive five qualities what are they? Sour Bitter Sweet Salty Umami</p><p>21. The sensory experience of eating is really a combination of Taste & Smell</p><p>22. List and describe the 5 D’s of Food Product Development. </p><p>A. Decide what the product will be.</p><p>B. Discover ways to make it unique</p><p>C. Define what’s going to be in it and who is going to buy it</p><p>D. Develop take it from an idea stage to a final product</p><p>E. Deploy the product to market</p><p>23. EPA – Environmental Protection Agency Regulates Water, Waste treatment, pest management pesticides in food processing plants and sets limitations on pest residue in food. </p><p>24. FDA – Food & Drug Administration Concerned with the safety of all non-meat and non-poultry food products, labels, inspection of food plants, imported foods, feed mills that make medicinally or nutritionally supplemented feed for animals that are then used for human consumption. Recalls unsafe or contaminated foods. </p><p>25. NMFS – National Marine Fisheries Service Performs voluntary inspection of fish and seafood; developments, Management and production of fisheries; habitat conservation.</p><p>26. USDA United States Department of Agriculture Inspects and grades Red meat, poultry, eggs, livestock; grades vegtables, grains & Dairy products. Inspect production plants; provides education on new developments, nutritional requirements and food safety.</p><p>27. Define what a “niche group” is A certain group of people (athletes, children, young teens).</p><p>28. A New Product is one that is new, or a different version of something already on the market. </p><p>29. New products are developed because of demand stimulated by changing Lifestyles, Convenience, health or fitness, changing demographics and other reasons determined by market research.</p><p>30. A new product must be carefully formulated , tested and meet many different government standards before it can go to the market. </p>