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Give three reasons for why we need food analysis.
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Food analysis includes chemical, ______, ______, and sensory analysis.
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Lecture 1

FDSN 507 Midterm 1

Give three reasons for why we need food analysis. Meet consumer demand, determine nutritional qualities, quality control, meet government requirements.
Food analysis includes chemical, ______, ______, and sensory analysis. physical, microbiological
A health claim related to coronary heart disease may involve the analysis of what? saturated fat, phytochemicals
Name three components of government regulations. Nutrition labeling, GMPs, HACCP, CFR
How is product quality of ingredients managed? Specifications, COAs
How is product quality of processing managed? Process control samples
How is product quality of final product managed? Nutritional labeling, legal requirements, health claims
What should be considered in the replacement of fats in a product. Sensory components, oxidation
T or F: AOAC has methods for the analysis of most foods. True
AACC had methods mostly for _____ products. cereal
AOCS has methods mostly for _____. fats/oils
The American Public Health Association has methods for ____ and ____ ____. dairy, waste water
US Pharmacopeia has methods for ____ ____. food additives
What three things do US federal laws and regulations dictate?
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