Use this Food Sciences assessment to measure the knowledge of the knowledge of food chemistry, nutrition, food microbiology, food engineering and food product technology.  Before you invest time and money to train a new employee, test your applicants for skills like:

• Carbohydrates and lipids
• Proteins
• Pigments and food flavors
• Enzymes
• Nutrition

This test provides the answers you need to make informed hiring and promotion decisions.

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The Food Science test is a multi-choice test that measures the knowledge of food chemistry, nutrition, food microbiology, food engineering and food product technology.

It is designed for the following job roles: Food Scientist and Technologist, Quality Control Inspector, Research Chef, Dietitian and Nutritionist, Correctional Food Service Supervisor.

Job Family/Title: Healthcare
Average Testing Time (minutes): 06
Time Allowed (minutes): 15
Max. Number of Questions: 18
Number of Sittings: One
Designed for Unproctored Environment: Yes
Question Format: Multiple Choice
Job Level: Graduate, Mid-Professional, Professional Individual Contributor

Measures knowledge of the following areas:

• Carbohydrates and lipids
• Proteins
• Pigments and food flavors
• Enzymes
• Nutrition
• Thermal and mechanical operations
• Mass-energy balance and momentum transfer
• Heat transfer and mass transfer
• Bacterial pathogens and foodborne diseases
• Microorganisms and food spoilage
• Fermented food
• Processing principles
• Animal and milk products processing
• Fruits, vegetables and plantation products processing
• Grain products processing

Scores Reported:

• Overall Score
• Food Chemistry and Nutrition
• Food Microbiology
• Food Engineering
• Food Processing