Quality year - next
9 important questions on Quality year - next
What is the act of creating in Food Design and Product Development?
- Exploring
- Thinking
- Planning
- Aiming to generate an outcome
What encompasses food systems?
- All elements related to food production and consumption
- Activities associated with food delivery
- Stakeholders involved in these processes
- Outputs and impacts in:
- Economic domains
- Environmental domains
What is the Triple Bottom Line concept in sustainability?
- People: Social responsibility and community welfare.
- Profit: Economic viability.
- Planet: Environmental health.
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What are the main categories of macronutrients?
- Proteins
- Carbohydrates
- Fibers
- - Water*
What types of bioactive compounds are recognized?
- Phenolic compounds
- Phytosterols
- Carotenoids
- Others
What is an *assertion* in the context of sustainability and nutrition in foods?
- "An assertion that something is true"
- A statement indicating novel features in a patent
- Providing evidence or proof to support a claim
How to approach the issue of sustainability in foods using the triple bottom line concept?
1. Environmental Impact
- Reducing carbon footprint
- - Biodiversity preservation
- - Sustainable sourcing
- Fair labor practices
- - Community engagement
- - Health and nutrition
- Profitability
- - Long-term investment
- - Resource efficiency
How to state sustainability in foods?
- Modelling and metrics
- Experimental data
- Interviews
- Practices and Management
- Policies and Regulations
- Certification
What are essential elements when communicating claims and trends to consumers?
- Engagement
- Transparency
- Loyalty and retention
- Satisfaction and experience
- Community feeling
- Improve efficiency and reduce support costs
- Competitive advantage
- Online and physical packages
The question on the page originate from the summary of the following study material:
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