1. Food product development mainly focuses on:
(A) Reducing food cost
(B) Creating new or improved food products
(C) Promoting old recipes
(D) Importing raw materials
2. The first step in new product development is:
(A) Market launch
(B) Prototype development
(C) Product testing
(D) Idea generation
3. Sensory evaluation in product development is used to:
(A) Measure consumer acceptance
(B) Calculate production cost
(C) Increase product weight
(D) Reduce packaging
4. Shelf life of a product is determined during:
(A) Product screening
(B) Market launch
(C) Product testing and evaluation
(D) Advertising
5. A prototype in food development refers to:
(A) The first working sample of a new product
(B) The final market product
(C) A packaging material
(D) An ingredient supplier
6. Market research is essential for:
(A) Reducing taxes
(B) Predicting consumer needs and preferences
(C) Increasing shelf life
(D) Determining nutritional value
7. Which department mainly ensures food quality in new products?
(A) HR Department
(B) Quality Assurance Department
(C) Marketing Department
(D) Finance Department
8. Line extension in product development means:
(A) Developing an entirely new product
(B) Reducing production volume
(C) Stopping production of old products
(D) Modifying or adding new variants to existing products
9. The sensory attributes include:
(A) Taste, texture, aroma, color, and appearance
(B) Price, weight, and packaging
(C) Fat, protein, and sugar content
(D) Temperature and humidity
10. Which of the following is not part of food product development?
(A) Product design
(B) Product launch
(C) Market survey
(D) Tax calculation
11. Packaging in product development serves to:
(A) Reduce consumer interest
(B) Increase production cost
(C) Enhance shelf life and protect the product
(D) Change product name
12. Consumer panels are used for:
(A) Product cost estimation
(B) Sensory and acceptability testing
(C) Nutritional labeling
(D) Raw material sourcing
13. The abbreviation R&D stands for:
(A) Research and Design
(B) Record and Data
(C) Review and Documentation
(D) Research and Development
14. Nutritional labeling is mandatory to:
(A) Meet regulatory and consumer information needs
(B) Increase price
(C) Hide product ingredients
(D) Promote advertisements
15. The concept of product re-launch refers to:
(A) Discontinuing a product
(B) Changing factory location
(C) Starting new company
(D) Introducing a product again with improvements
16. Which of these is an example of functional food?
(A) Sugar candy
(B) Probiotic yogurt
(C) Soft drinks
(D) White bread
17. A successful new food product must satisfy:
(A) Consumer needs and business goals
(B) Government only
(C) Distributors only
(D) Suppliers only
18. Product screening involves:
(A) Shelf life testing
(B) Advertising products
(C) Packaging
(D) Selecting the most feasible ideas
19. SWOT analysis is used to evaluate:
(A) Sugar, Water, Oil, and Temperature
(B) Shelf life, Weight, Odor, and Texture
(C) Strengths, Weaknesses, Opportunities, and Threats
(D) Safety, Waste, Operation, and Testing
20. A product specification includes:
(A) Marketing budget
(B) Raw materials, formulation, and quality standards
(C) Tax details
(D) Supplier names only
21. A pilot plant is used for:
(A) Product advertisement
(B) Selling products
(C) Packaging design
(D) Testing production on small scale
22. Product optimization means:
(A) Reducing nutrition
(B) Adjusting formulation for best performance and quality
(C) Increasing color intensity
(D) Decreasing consumer satisfaction
23. The main purpose of product testing is:
(A) To evaluate quality, safety, and consumer acceptance
(B) To increase marketing cost
(C) To reduce production rate
(D) To change suppliers
24. A food prototype is tested for:
(A) Package size
(B) Tax rate
(C) Texture, flavor, color, and stability
(D) Worker salary
25. In food innovation, “value addition” means:
(A) Enhancing the product’s quality or functionality
(B) Increasing food price
(C) Reducing nutrition
(D) Adding artificial colors
26. The main goal of product design is:
(A) Meeting consumer expectations and regulatory standards
(B) Increasing company taxes
(C) Reducing quality
(D) Eliminating testing
27. A new flavor variant of existing chips brand is an example of:
(A) Product deletion
(B) Radical innovation
(C) Line extension
(D) Product failure
28. “Market launch” refers to:
(A) Ending product production
(B) Introducing the product to consumers
(C) Testing shelf life
(D) Changing factory site
29. Which of the following helps in predicting product success?
(A) Tax reports
(B) Consumer trials
(C) Raw material bills
(D) Machine output
30. Sensory analysis is performed by:
(A) Computer software
(B) Engineers only
(C) Accountants
(D) Trained or untrained panels
31. Packaging design affects:
(A) Employee salary
(B) Consumer perception and product protection
(C) Government laws
(D) Crop yield
32. Product life cycle includes:
(A) Marketing only
(B) Start, pause, and end
(C) Introduction, growth, maturity, and decline
(D) Profit and loss
33. The main function of preservatives in new products is:
(A) To add flavor
(B) To prevent microbial spoilage
(C) To increase sweetness
(D) To change texture
34. Functional foods are developed to:
(A) Add artificial color
(B) Increase cost
(C) Reduce nutrients
(D) Provide health benefits beyond basic nutrition
35. Which of the following affects shelf life most?
(A) Advertising method
(B) Marketing budget
(C) Temperature, moisture, and packaging
(D) Tax structure
36. The “consumer acceptance test” helps to:
(A) Check tax limits
(B) Identify supplier needs
(C) Measure machine speed
(D) Evaluate how much consumers like the product
37. Reformulation of products often occurs due to:
(A) New regulations or health trends
(B) Tax change
(C) Employee change
(D) Packaging shortage
38. A major cause of product failure is:
(A) Attractive design
(B) Good consumer feedback
(C) Poor market research
(D) High quality
39. Which department leads product concept development?
(A) HR Department
(B) Finance Department
(C) Legal Department
(D) R&D Department
40. Consumer-driven innovation means:
(A) Reducing production
(B) Developing products based on consumer needs and trends
(C) Copying competitors
(D) Ignoring consumers
41. Nutrient fortification in foods aims to:
(A) Improve nutritional value
(B) Reduce calories
(C) Change texture
(D) Increase fat
42. Sensory threshold test is used to determine:
(A) Fat content
(B) Shelf life
(C) Minimum level at which a taste can be detected
(D) Product price
43. The concept of “clean label” means:
(A) Fancy labeling
(B) Simple, natural ingredients with no artificial additives
(C) Colorful printing
(D) Larger font
44. Which of these tests checks product stability over time?
(A) Microbial test
(B) Storage test
(C) Color test
(D) Fat test
45. Product differentiation helps:
(A) Hide information
(B) Reduce quality
(C) Increase confusion
(D) Make a product stand out from competitors
46. The “target market” refers to:
(A) The suppliers
(B) The producers
(C) The group of consumers a product is designed for
(D) The retailers only
47. Food prototypes are developed in:
(A) Supermarket
(B) Laboratory or pilot plant
(C) Finance office
(D) Distribution center
48. Product labeling should include:
(A) Supplier contact only
(B) Employee names
(C) Company tax details
(D) Ingredients, nutrition facts, and expiry date
49. A product concept is:
(A) A detailed idea of how a new product will meet customer needs
(B) A final packaged product
(C) A factory plan
(D) A marketing slogan
50. The ultimate goal of food product development is:
(A) To eliminate marketing
(B) To reduce jobs
(C) To satisfy consumers and ensure business success
(D) To confuse customers