Test on Novel Food Product Development
Novel Food Product Development: Guide for Students
Test: Novel foods, Food safety, Local food systems, Value chains
20 questions
Question 1: Is 'benefits' considered a segmentation criterion for the marketing of novel foods?
A. Ano
B. Ne
Explanation: The study materials explicitly list 'benefits' (health, convenience, taste, novelty) as one of the segmentation criteria for the marketing of novel foods.
Question 2: According to the study materials, which of the following are listed as communication channels for the marketing of novel foods?
A. Advertising
B. Psychographics
C. Social media
D. Direct marketing
Explanation: The study materials specify that 'Communication channels' for marketing novel foods include advertising, public relations, sales promotion, direct marketing, and social media. Psychographics is a segmentation criterion, not a communication channel.
Question 3: In a sensory laboratory, the air conditioning maintains a temperature range of 18 - 20 ° C and a relative humidity of 50 ± 5%.
A. Ano
B. Ne
Explanation: The study materials state that the air conditioning in a sensory laboratory should maintain a temperature of 20 - 22 ° C and a relative humidity of 40 ± 5%.
Question 4: According to the study materials, what is the primary function of specialized software in a sensory laboratory?
A. To control the light installations for different lighting conditions.
B. To manage the air conditioning and relative humidity.
C. To perform statistical evaluation of sensory data.
D. To generate 3-digit coding for samples.
Explanation: The study materials explicitly state that a sensory laboratory utilizes 'specialized software for statistical evaluation of sensory data'.
Question 5: Local markets are frequented by customers who regularly gather products in the region where they are produced, indicating a specific distribution pattern.
A. Ano
B. Ne
Explanation: The study materials describe local markets as being 'frequented by clients and customers who regularly gather products in the region in which they are produced', which details a specific distribution pattern within local food systems.