Swinburne University of Technology

Faculty of Science, Engineering and Technology

PEH20002 Food Science

Test 2 (Practice)

STUDENT NAME: ID:

INSTRUCTIONS:

1. This test (Total 45 marks) includes:

I. 7 short-answer questions (33 marks);
II. 12 True/False questions (12 marks).

2. Attempt all questions.

3. The time allowed is 60 minutes.

Test 2 (Practice) Page 1 of 6

Swinburne University of Technology PEH20002
Faculty of Science, Engineering and Technology Food Science

Question 1 (4 marks)

There are many chemicals used for the preservation of food, list four of the most common:

Question 2 (4 marks)

Briefly describe the purpose of each of the following types of food additives:

(a) Alkalis:

(b) Gum Stabilisers:

(c) Humectants:

(d) Emulsifiers:

Test 2 (Practice) Page 2 of 6

Swinburne University of Technology PEH20002
Faculty of Science, Engineering and Technology Food Science

Question 3 (3 marks)
What class of food additives does each of the following belong to:

(a) Benzoic acid:

(b) Vanillin:

(c) Lecithin:

Question 4 (3+3 = 6 marks)

(a) What role does oxidation have in food spoilage?

(b) Why is Vitamin C often replaced with other anti-oxidants in food, despite being very
much safer?

Test 2 (Practice) Page 3 of 6

Swinburne University of Technology PEH20002
Faculty of Science, Engineering and Technology Food Science

Question 5 (3 marks)

Briefly describe one quantitative method for the analysis of SO2 in food.

Question 6 (6 marks)

Choose ONLY ONE of the following three topics and write a short paragraph explaining the
cause, toxicant and health effect:

Ciguatera poisoning OR “Red Tides” poisoning OR Scombroid Poisoning

Test 2 (Practice) Page 4 of 6

Swinburne University of Technology PEH20002
Faculty of Science, Engineering and Technology Food Science

Question 7 (2+2+3 =7 marks)

OH

SO3 N N

SO3

Answer the following questions based on the structure of the molecule above:

(a) Is this molecule likely to be coloured? Why / Why not?

(b) Is this molecule a candidate for being banned? Why /why not?

(c) Briefly describe one quantitative method for the analysis of dye in food.

Test 2 (Practice) Page 5 of 6

Swinburne University of Technology PEH20002
Faculty of Science, Engineering and Technology Food Science

Question 8 (12 marks)

Please answer T for True or F for False for each of the following questions.

GRAS (Generally Recognised as Safe) is an American Food and Drug Administration

designation that a chemical or substance added to food is considered safe by experts.

BHA has been linked to carcinogenic effects and vitamin D breakdown.

Nitrite is formed from nitrate through bacterial action and increases the toxicity of
food.

SO2 can easily be detected in food by measuring the pH of the food.

All foods which are capable of creating a hypersensitivity effect in any group of
people must be given a GRAS number.

Smoked foods were once unsafe because they contained formaldehyde but that has
now been banned, so smoked foods are completely safe.

Astringency and meatiness are two recognised aspects of flavour.

Odours are generally more volatile than flavours.

Sucrose is classified as a sweetening agent food additive.

An apple typically contains over 10,000 different flavour compounds.

BHT are now banned at McDonalds.

Lecithin is an example of an emulsifier.

Test 2 (Practice) Page 6 of 6