Republic of the Philippines

BULACAN AGRICULTURAL STATE COLLEGE

Pinaod, San Ildefonso, Bulacan, Philippines 3010

INSTITUTE OF ENGINEERING AND APPLIED TECHNOLOGY

A.Y 2019-2020, First Semester
Midterm Examination in
Introduction to Food Science (FT 100)

Name: ____________________________________ Date: _____________ Score: _________

Course/Yr: _______________

GENERAL INSTRUCTIONS: Read the statements carefully and follow through the instructions
indicated on each set. Final answers are written in ink. Changing of answers and superimposition of
letters are considered wrong. Strictly NO CHEATING.

I. Multiple Choice. Write the letter of the correct answer on the underline provided. (1 pt each)

______1. She the first graduate from the B. S. Food Technology five-year program. (1958)

A. Ms. Sonia Y. De Leon B. Ms. Milflora Gatchalian C. Ms. Sonia Minoza D. Ms. Nora Uy

______2. Organization in United States in 1939 that is composed of men engaged in the processing and
preservation of food.

A. PAFT B. FNRI C, IFT D. NIST

______3. The first organization of 12 food technology graduates, founding year: 1960-1970 headed by
Ms. Milflora Gatchalian.

A. PAFT B. FNRI C, IFT D. NIST

______4. A place where the volume rejection of fresh commodities from farm sites is observed before
distribution to potential retailers.

A. Import Control B. Dispatching C. Delivery centers D. none of the above

______5. This is the reason of developing the food technology curriculum in the Philippines.

A. Import Control B. Dispatching C. Delivery centers D. none of the above

______6. To study the fundamental, physical, chemical and biochemical nature of food and the principles
of the food processing

A. Food Chemistry B. Food Science C. Food Analysis D. Food Biochem

______7. A system of maintaining standards, monitoring the whole process in a manufacturing plant.

A. Quality Control B. Quality Assurance C. Research and Development D. Production department

______8. A system of assuring that the food product is physically, chemically, and microbiologically
acceptable by consumers.

A. Quality Control B. Quality Assurance C. Research and Development D. Production department

______9. Any nutritious substance that people and animal eat or drink that plants absorb in order to
maintain life and growth.

A. Water B. Nutrients C. Sunlight D. Food

______10. They can apply his knowledge of various processing methods to improve shelf-life, change
product state or enhance flavour, color and other desirable product qualities.

A. Dietitian B. Nutritionist C. Food technologist D. Chemist

_____11. They make fresh farm food products available to everyone at all times is ideal but hardly
obtainable.

A. Dietitian B. Nutritionist C. Food technologist D. Chemist

_____12.They should ensures the food reaches the consumer in the poor state possible.

A. Dietitian B. Nutritionist C. Food technologist D. Chemist

_____13. They provide help to control product changes during marketing and distribution.

A. Dietitian B. Nutritionist C. Food technologist D. Chemist

_____14. They can avoid poor handling and product quality deterioration.

A. Dietitian B. Nutritionist C. Food technologist D. Chemist

_____15. A person who specializes on the application of his scientific knowledge for the preparation or
improvement of product flavour, appearance, storage qualities as well as in control of quality changes
during processing, marketing and distribution.

A. Dietitian B. Nutritionist C. Food technologist D. Chemist

II. Ordering. Write the correct sequence for the history of food technology. Use number 1 to 10. (10
points)

_______ An organization, Philippine Association of Food Technologist (PAFT) was established.

_______ Bloom of PASTEURIZATION where the growth of microorganisms is responsible for the
spoilage of beverages, heated to a specific time and temp to kill the spoilage microorganisms.

_______NASA develop safe and healthy food for the astronauts.

_______ Preservation of food has been abundant since early human started FARMING.

_______ Eventually develop a systematic approach to ensure food safety and that came to be known as
HACCP.

_______ The invention of canning sometimes referred to APPERTIZATION.

_______ They develop some preservation techniques for food that weren’t available, like sun-drying,
freezing, salting, and fermentation.

_______ During NAPOLEONIC WARS, the French govt offered 12,000 francs to anyone who could
develop a method for preserving food for the military.

_______ Underwood and Prescott develop the research lead to concept of THERMAL DEATH TIME.
_______In United States in 1939 organized Institute of Food Technologist (IFT), group of men engaged
in the processing and preservation of food.

III. Fill in the blanks. Write the word DUTIES if the statement is included for the duties of a food
technologist and write the word ETHICS if the statement is a professional ethics for food technologist.

_________1. Prepare communications, technical reports and papers.

_________2. The ability to cooperate.

_________3. Perform/ conduct food analysis.

_________4. Implement and conduct research, development and extension

_________5. Assist in waste management or environmental safety.

_________6. Recommend specification for equipment and instrument.

_________7. The desire to help his fellowmen.

_________8. The willingness to work hard.

_________9. The spirit of inquiry.

_________10. The ability to report accurately.

IV. Enumeration.

1. Give (5) universities and colleges offering BS Food Technology (5 points).

2. Give (10) Core Professional Courses in the Undergraduate Food Technology. (10 points)

V. Essay. A. In your own words, make a summary of the thoughts in the code of ethics for the food
technologist. (5 points)

B. Give any current issues about food industry and make a brief insights. (5 points)