AMSA: Final Exam Food Science
Certification Questions With 100%
Correct Answers 2026 Edition.
PD Concept Development: When conducting a technical feasibility assessment of a product
concept, which of the following would be a consultant or source of information for your
assessment?
a. human resources
b. operations manager
c. graphic design specialist
d. customer service personnel - Answer operations manager
Food Chemistry & Analysis: The term lipophilic is synonymous to
a. surfactant
b. hydrophilic
c. amphiphilic
d. hydrophobic - Answer hydrophobic
Food Chemistry & Analysis: A water/sucrose solution with a molar concentration of sugar of 2%
is defined as "an ideal solution." What is the water activity (aw) of this solution?
a. 0.02
b. 0.92
c. 0.98
d. 1.00 - Answer 0.98
PD - Implementation & Commercialization: The cost of an evaporation process used for the
purpose of concentration is defined by the
a. relation of energy to product cost
b. quantity of solvent evaporated by quantity of heat applied
c. relation between costs of energy and food to be processed
d. quantity of solvent evaporated per unit of heating steam used - Answer quantity of
solvent evaporated per unit of heating steam used
,Food Chemistry & Analysis: Which of the following is a consequence of the partial
hydrogenation of vegetable oil?
a. increase oil smoke point
b. increase oxidative stability
c. reduce saturated fat content
d. decrease liquid fat surface tension - Answer increase oxidative stability
Food Chemistry & Analysis: Pediococcus bacteria are known to produce this strongly flavored
metabolite that is highly valued in the dairy industry but generally NOT desired in the brewing
industry.
a. diacetyl
b. geraniol
c. methional
d. phenylacetaldehyde - Answer diacetyl
PD- Product Optimization: Which nutrient is MORE stable under pasteurization or UHT
processing?
a. thiamine
b. vitamin A
c. vitamin C
d. vitamin B12 - Answer vitamin A
PD - Implementation & Commercialization: Which of the following manufacturing issues
requires engineering technical assistance?
a. Material-handling rules were disregarded
b. Product was made using expired ingredients
c. Production line runs below expected efficiency
d. The batch was measure incorrectly - Answer Production line runs below expected
efficiency
,PD - Prototype Design & Testing: A food scientist is developing a new batter for a battered,
frozen chicken nugget. The scientist is struggling with excessive browning of the product during
baking.
The current formula contains the following ingredients: Wheat, wheat flour, corn starch, milk,
sodium bicarbonate, monocalcium phosphate, ammonium bicarbonate, sugar, salt Which of the
following ingredients is MOST LIKELY the cause of the problem?
a. salt
b. milk
c. corn starch
d. ammonium bicarbonate - Answer ammonium bicarbonate
Food Chemistry & Analysis: In fruit and vegetable processing, which enzyme is of MOST concern
when attempting to maintain color stability during storage?
a. lipoxygenase
b. polyphenol oxidase
c. pectin methylesterase
d. increase the alpha-amylase - Answer polyphenol oxidase
PD - Optimization: A food scientist is developing a new refrigerated, thick and creamy dairy dip
with an "only 5 ingredients" market positioning. There are problems achieving the desired shelf-
life as the product tends to separate after only a few days on the shelf. The current ingredient
list consists of: evaporated milk, sunflower oil, modified food starch, natural flavor. Which of the
following ingredients would be MOST likely be able to help solve the separation problem?
a. sucrose
b. soybean oil
c. heavy cream
d. mono and diglycerides - Answer mono and diglycerides
Regulatory: Ingredient claims for the amount of sugar on the label of a food product can BEST
be supported by
a. a certificate of analysis by the ingredient supplier
b. analytical testing for conformity to specification sheet
c. calculation from a handbook of food composition
, d. calculation from the formula - Answer analytical testing for conformity to specification
sheet
PD - Implementation & Commercialization: Which of the following is the fastest method of
pasteurization?
a. Batch testing
b. High temperature short time (HTST)
c. Microwave heating
d. Ultrahigh temperature (UHT) - Answer Ultrahigh temperature (UHT)
Food Engineering: The T0 value is 250°F and the F0 value is 6.00 minutes for a thermal process
applied to a food product.
What is the F value for this product at 248°F if Z = 18°F?
a. 6.04 min
b. 6.30 min
c. 6.70 min
d. 7.75 min - Answer 7.75 min
Quality Assurance & Control: Which of the following is a commonly accepted data analysis tool?
a. histogram
b. spider chart
c. tree diagram
d. specifications - Answer histogram
PD - Optimization: An advantage of glass packaging for foods is that it is
a. heavy
b. breakable
c. transparent
d. temperature resistant - Answer transparent
PD - Prototype Design & Testing: The reason for choosing pectin for yogurt-based applications is
its
Certification Questions With 100%
Correct Answers 2026 Edition.
PD Concept Development: When conducting a technical feasibility assessment of a product
concept, which of the following would be a consultant or source of information for your
assessment?
a. human resources
b. operations manager
c. graphic design specialist
d. customer service personnel - Answer operations manager
Food Chemistry & Analysis: The term lipophilic is synonymous to
a. surfactant
b. hydrophilic
c. amphiphilic
d. hydrophobic - Answer hydrophobic
Food Chemistry & Analysis: A water/sucrose solution with a molar concentration of sugar of 2%
is defined as "an ideal solution." What is the water activity (aw) of this solution?
a. 0.02
b. 0.92
c. 0.98
d. 1.00 - Answer 0.98
PD - Implementation & Commercialization: The cost of an evaporation process used for the
purpose of concentration is defined by the
a. relation of energy to product cost
b. quantity of solvent evaporated by quantity of heat applied
c. relation between costs of energy and food to be processed
d. quantity of solvent evaporated per unit of heating steam used - Answer quantity of
solvent evaporated per unit of heating steam used
,Food Chemistry & Analysis: Which of the following is a consequence of the partial
hydrogenation of vegetable oil?
a. increase oil smoke point
b. increase oxidative stability
c. reduce saturated fat content
d. decrease liquid fat surface tension - Answer increase oxidative stability
Food Chemistry & Analysis: Pediococcus bacteria are known to produce this strongly flavored
metabolite that is highly valued in the dairy industry but generally NOT desired in the brewing
industry.
a. diacetyl
b. geraniol
c. methional
d. phenylacetaldehyde - Answer diacetyl
PD- Product Optimization: Which nutrient is MORE stable under pasteurization or UHT
processing?
a. thiamine
b. vitamin A
c. vitamin C
d. vitamin B12 - Answer vitamin A
PD - Implementation & Commercialization: Which of the following manufacturing issues
requires engineering technical assistance?
a. Material-handling rules were disregarded
b. Product was made using expired ingredients
c. Production line runs below expected efficiency
d. The batch was measure incorrectly - Answer Production line runs below expected
efficiency
,PD - Prototype Design & Testing: A food scientist is developing a new batter for a battered,
frozen chicken nugget. The scientist is struggling with excessive browning of the product during
baking.
The current formula contains the following ingredients: Wheat, wheat flour, corn starch, milk,
sodium bicarbonate, monocalcium phosphate, ammonium bicarbonate, sugar, salt Which of the
following ingredients is MOST LIKELY the cause of the problem?
a. salt
b. milk
c. corn starch
d. ammonium bicarbonate - Answer ammonium bicarbonate
Food Chemistry & Analysis: In fruit and vegetable processing, which enzyme is of MOST concern
when attempting to maintain color stability during storage?
a. lipoxygenase
b. polyphenol oxidase
c. pectin methylesterase
d. increase the alpha-amylase - Answer polyphenol oxidase
PD - Optimization: A food scientist is developing a new refrigerated, thick and creamy dairy dip
with an "only 5 ingredients" market positioning. There are problems achieving the desired shelf-
life as the product tends to separate after only a few days on the shelf. The current ingredient
list consists of: evaporated milk, sunflower oil, modified food starch, natural flavor. Which of the
following ingredients would be MOST likely be able to help solve the separation problem?
a. sucrose
b. soybean oil
c. heavy cream
d. mono and diglycerides - Answer mono and diglycerides
Regulatory: Ingredient claims for the amount of sugar on the label of a food product can BEST
be supported by
a. a certificate of analysis by the ingredient supplier
b. analytical testing for conformity to specification sheet
c. calculation from a handbook of food composition
, d. calculation from the formula - Answer analytical testing for conformity to specification
sheet
PD - Implementation & Commercialization: Which of the following is the fastest method of
pasteurization?
a. Batch testing
b. High temperature short time (HTST)
c. Microwave heating
d. Ultrahigh temperature (UHT) - Answer Ultrahigh temperature (UHT)
Food Engineering: The T0 value is 250°F and the F0 value is 6.00 minutes for a thermal process
applied to a food product.
What is the F value for this product at 248°F if Z = 18°F?
a. 6.04 min
b. 6.30 min
c. 6.70 min
d. 7.75 min - Answer 7.75 min
Quality Assurance & Control: Which of the following is a commonly accepted data analysis tool?
a. histogram
b. spider chart
c. tree diagram
d. specifications - Answer histogram
PD - Optimization: An advantage of glass packaging for foods is that it is
a. heavy
b. breakable
c. transparent
d. temperature resistant - Answer transparent
PD - Prototype Design & Testing: The reason for choosing pectin for yogurt-based applications is
its
