Jean Inman Food Science Practice Exam 2026 – Comprehensive Test Prep

The term "pH" specifically refers to the measure of acidity or alkalinity of a solution. In the context of food science, pH levels play a crucial role in various aspects, including flavor, preservation, texture, and the safety of food products. A pH level below 7 indicates acidity, while a pH level above 7 indicates alkalinity. Foods like lemons or vinegar have low pH values and are considered acidic, while baking soda has a high pH and is alkaline.

Understanding pH is essential for food preservation techniques like pickling or fermentation, as certain pH levels can inhibit harmful bacterial growth, thereby extending shelf life. Additionally, the pH level can affect the solubility of minerals and the availability of certain flavors in food. This measurement helps food scientists and producers to formulate products that meet quality and safety standards.