Matching the new product

Matching the trigeminal nerve

What is the main cause of lipid oxidation in foods?

Sustainable intensification refers to increasing food production without negative environmental impacts while maintaining biodiversity and ecosystem services.

The stage-gate process is designed to provide a structured approach to product development by ensuring that each stage is completed before moving to the next.

Creative products involve using existing technology and practices without any major innovation.

Which of the following sensations are detected by the trigeminal nerve? (Check all that apply)

The stage in food product development where a prototype is created and initial samples are conducted, is called the stage.

What is the primary purpose of conducting sensory evaluation in the product development process?

Caramelization only occurs in the presence of protein and sugar.