I have two different yoghurts:

1. A yoghurt consisting of 80% water which has lots of added sugar so that its water activity is 0.9.

2. A no-added-sugar yoghurt and has a water activity of 0.95.

Assuming everything else about the yoghurts is the same, which of the following is more likely to spoil first and why?

Which is correct? By convention, the primary sector of a given economy includes

Cooling extends shelf-life. Which of the following is the most significant mechanism of this effect?

Which novel method causes minimal changes to flavour while ensuring safety?

With respect to food preservation, which of the following food products is/are utilising “hurdle technology”?

Which of the following steps is not used in typical cheese production?

Which of the following is unlikely to be a product of HPP?

Which of the following are considered unit operations in the food industry? Select all that apply.

Think of a bag of potato chips OR a bottled beverage and describe in less than 60 words the purpose, challenges, advantages, and disadvantages of commonly used packaging methods (4 marks).