1. What is food science?

is the study of the physical, biological (including microbiological) and chemical makeup of
food.Food scientists and technologists apply many scientific disciplines, including chemistry,
engineering, microbiology, epidemiology, nutrition and molecular biology to the study of food
to improve the safety, nutrition, wholesomeness and availability of food.

2. What is food quality?

Typically, the term food quality represents the sum of all properties and attributes of a food
item that are acceptable to the customer. These food quality attributes include appearance,
including size, shape, gloss, colour, and consistency, texture, flavour, and nutritional content.

3. Palatability?
being acceptable or agreeable to the taste
the fact or quality of being acceptable or agreeable to the taste; tastiness: Judicious use of salt
within permissible limits can increase the palatability of food.

4. Digestibility?
Digestibility is the factor that expresses the potential of an ingredient to be digested, absorbed
and processed by the animal's system, whether in terms of nutrients or of energy. It is very
important that this coefficient is known when companies that make feed and animal foods are
making decisions.

5. Visual perception?
Visual perception is the ability to interpret the surrounding environment through photopic
vision, color vision, scotopic vision, and mesopic vision, using light in the visible spectrum
reflected by objects in the environment. This is different from visual acuity, which refers to how
clearly a person sees.

6. Odor detection?
The odor detection threshold is the lowest concentration of a certain odor compound that is
perceivable by the human sense of smell. The threshold of a chemical compound is determined
in part by its shape, polarity, partial charges, and molecular mass.

7. Taste stimuli?
Taste proper is commonly divided into four categories of primary stimuli: sweet, sour, salty and
bitter. One other primary taste, savory, termed umami, is controversial. Mixtures of these
primaries can mimic the tastes of more complex foods.

8. Tactile sensation?
Our tactile sense keeps us in touch with our environment. Our sense of touch is derived from a
range of receptors in our skin that take messages about pressure, vibration, texture, temperature,
pain and the position of our limbs and pass it through our nervous system to the brain.
Know where something has touched us or which part of our body is painful
Feel the size, shape and texture of objects and people
 Be precise with our motor skills, especially using our fingers and talking
Move our body away if something we touch is dangerous (e.g. stepping on a thorn or
touching a hot plate)
Know if it’s hot or cold

9. Flavor?
A flavoring, also known as flavor or flavorant, is a food additive used to improve the taste or
smell of food. It changes the perceptual impression of food as determined primarily by the
chemoreceptors of the gustatory and olfactory systems.

10. Sensory evaluation?

Sensory evaluation, defined as a scientific method used to evoke, measure, analyze, and
interpret those responses to products as perceived through the senses of sight, smell, touch,
taste, and hearing. Sensory evaluations are carried out using different methods, which are
applicable for food products.

11. What are the different chemical composition of food? Identify the nutrients and its function.
The chemical composition of any food product is important since it determines the reactants
available for the chemical transformation that ultimately affects the quality, safety,
processability and utility of foods. Water, carbohydrates, proteins, and lipids form the major
chemical components of foods contributing to their nutritional, sensory as well as functional
properties. Minor chemical components of foods include vitamins, minerals, pigments,
antioxidants, enzymes and flavoring components.

1. Carbohydrates

Main function: Provide energy

“Carbohydrates are the body’s main energy source and the brain’s only source of fuel,” says
Kate Patton, MEd, RD, a registered dietitian at the Cleveland Clinic in Ohio. Your body breaks
carbohydrates down into glucose, which cells require to create energy.

Get more: The best sources of carbohydrates are whole grains and foods made from those
grains, such as whole-wheat bread, bulgur, barley, oatmeal, brown rice, and cornmeal. Limit
your intake of sugar and refined grains (including white pasta, white rice, and white breads), the
U.S. Department of Agriculture (USDA) recommends.

2. Protein

Main function: Build and repair tissue

“Protein is another important source of energy for the body,” Solomon says. Protein consists of
amino acids that act as the body’s main building blocks for tissues, such as muscle, skin, bone,
and hair. Proteins also assist in many reactions in the body, including the production of
enzymes (the catalysts that keep all body processes running smoothly), hormones, and
antibodies, Solomon explains.

Get more: The best protein sources are lean meats, poultry and seafood, beans and peas, nuts
and seeds, eggs, and soy products, according to the USDA.

3. Fats

Main function: Provide backup energy

“Your body uses fats for energy when carbohydrates aren’t available,” Patton says. “You also
need fats as insulation, to help your body absorb fat-soluble vitamins, and to protect your
organs.”

Get more: Fats come in both liquid and solid forms. The USDA notes that the best sources of
healthful fats are the liquid monounsaturated and polyunsaturated fats found in olive oil, canola
oil, sunflower oil, soybean oil, corn oil, nuts, seeds, and avocados, as well as fatty fish rich in
omega-3 fatty acids. Limit foods high in unhealthy saturated fats (red meat, cheese, butter, and
ice cream) and trans fats (processed products that contain partially hydrogenated oil), which
increase your risk for disease.

4. Vitamins and Minerals

Main function: Maintain optimal health

“You need vitamins and minerals for numerous physiological functions that help you survive,”
Patton says. They're essential for normal growth and development, and each one plays a unique
role in helping to maintain optimal health. For example, calcium and vitamin D are necessary
for healthy bones, and the B vitamins help support the nervous system, explains Tricia L. Psota,
PhD, RDN, president-elect of the DC Metro Area Dietetic Association.

Get more: Vitamins and minerals come from a variety of foods, including fruits and vegetables,
dairy products, and lean protein sources. “Eat a selection of colorful fruits and vegetables every
day, and vary the types of proteins you eat,” Solomon says.

5. Water

Main function: Enables vital bodily functions

You’ve probably heard that you can live for weeks without food but only days without water.
That’s because water is the most important essential nutrient. It is involved in many of your
body’s vital functions, and it distributes other essential nutrients to your cells.
Get more: The Institute of Medicine recommends that men consume about 125 ounces of water
a day and women 91 ounces per day. About 20 percent can come from foods, and the remaining
80 percent should come from drinking water — about 12 cups a day for men and 8.8 cups for
women.

12. Pigments?
A pigment is a colored substance that is completely or nearly insoluble in water. In contrast,
dyes are typically soluble, at least at some stage in their use. Generally dyes are often organic
compounds whereas pigments are often inorganic compounds

13. Enzyme?
Enzymes are naturally-occurring proteins that enhance biochemical reactions. They can be
obtained by extraction from plants or animals or by fermentation from micro-organisms. They
are normally added to perform a technological function in the manufacture, processing,
preparation and treatment of a wide range of foods.
The tongue is a muscular structure situated in the mouth and is a part of the oral cavity floor. It also
forms a part of the anterior wall of the oropharynx. The muscular tongue is also well-supplied with
blood vessels and nerves.
This gustatory organ or the sense organs for taste are made of small ovoid bodies called the taste
buds. About 10,000 taste buds are present in adults, and this number is more in children. In old
people, many taste buds degenerate and the taste sensitivity also decreases.
The human tongue can be distinguished into three segments: the base, body, tip, or apex.
The apex is present immediately behind the incisor teeth and is considered a mobile aspect of the
tongue.
It is followed by the body, which has rough superior and smooth inferior surfaces. The body is
populated with three types of lingual papillae.
The basal tongue forms the ventral wall of the oropharynx and the root is typically attached to the
floor of the oral cavity. The root of the tongue is typically attached to the hyoid bone and mandible.
Epiglottis is a cartilage flap that projects backwards and upwards behind the hyoid bone and the
tongue.
The tongue can be embryologically distinguished into two – the anterior (oral) part and the posterior
(pharyngeal) part.
These anterior and posterior parts are separated by a V-shaped groove called the terminal sulcus. The
lingual tonsils are a part of the posterior tongue and are found behind the terminal sulcus. Whereas
the palatine tonsils are found at the back of the throat.
At the apex of the terminal sulcus, there is a small depression called the foramen cecum.
Likewise, the dorsum of the tongue (upper surface) is symmetrically divided by the median sulcus. The
foramen cecum demarcates the end of the median sulcus and the beginning of the terminal sulcus.
Hundreds of papillae cover the superior surface of the tongue’s body.
Most of the taste buds are located on the papillae of the tongue. These taste buds are also found in
the mucosa of the epiglottis, pharynx, palate and the proximal oesophagus.
The three major types of papillae on the tongue are – fungiform papillae, filiform papillae, and vallate
or circumvallate papillae.
The filiform papillae are small conical structures present over the tongue dorsum. They do not
possess taste buds.
The fungiform papillae are round structures present near the tip of the tongue over the anterior
surface. These papillae are numerous in number but have a moderate amount of taste buds.
The circumvallate papillae are large structures situated in the posterior region of the tongue. They are
arranged in a V-shape and they also contain many taste buds.
There are also foliate papillae present near the terminal sulcus, on the sides of the tongue.
The undersurface of the tongue lacks papillae but has mucous folds known as the lingual frenulum.
Functions
The tongue plays a significant role in the chewing and swallowing of food. This sense organ transmits
the taste signals to the brain and thus aids in taste sensation. It also secretes fluids to keep the mouth
moist. Furthermore, this muscular organ in humans facilitates speech.