# Food Science Course Feedback: answers and explanations

Cambridge IELTS 21, Test 2, Listening Part 3

Source: Recording, questions and answer key from Cambridge IELTS 21, Test 2, Listening Part 3. © Cambridge University Press & Assessment. Used for educational practice. Explanations and evidence notes are written by Testmigo.

## Answer key

| Q | Answer | Proof |
| --- | --- | --- |
| 21 | B, E | I hadn't realized that unsafe food causes more than 200 different diseases. ... No, I had no idea it was that many. |
| 22 | B, E | The antibiotics get into the food chain. ... I had no idea about that either. |
| 23 | C, D | ensure that these tests were carried out at different stages in the food's journey |
| 24 | C, D | a problem that's faced by so many different groups |
| 25 | A, C | But not so much on the seafood industry ... That'd be a good topic |
| 26 | A, C | the variety of food and eating habits around the world ... Yes, I think the whole class would be interested in that. |
| 27 | C | We made up our minds about that pretty quickly. |
| 28 | D | the handout with advice for the project was very useful here |
| 29 | F | We really made the right choice when we finally decided to use Jackfruit |
| 30 | A | was harder than I expected because I'd never made them before ... in the end, it turned out fine, and we had a lot of fun |

## Why these answers are right

**21. B, E.** One of the new facts is B. Fergus had not realized that unsafe food causes more than 200 different diseases, and Nadia had no idea it was that many. Unsafe food is contaminated food, and that many points to the number of diseases.

**22. B, E.** The second new fact is E. Nadia knew antibiotic resistance was rising but not why; Fergus explains that antibiotics given to animals get into the food chain and says he had no idea about that either. That is the result of treating animals with antibiotics.

**23. C, D.** Option C is one answer. Fergus explains that the researchers made sure DNA tests were carried out at different stages of the food's journey from producer to consumer. Testing at several stages is the use of multiple tests on food items.

The why and the trap for questions 24 onwards are free with an account on the [answers page](https://testmigo.com/ielts/listening/food-science-course-feedback/answers).

## Transcript

**Announcer:** Part three.

**Announcer:** You will hear two food science students called Nadia and Fergus talking to their tutor about their course.

**Announcer:** First, you have some time to look at questions 21 to 26.

**Announcer:** Now listen carefully, and answer questions 21 to 26.

**Tutor:** Thanks for coming along Nadia and Fergus.

**Tutor:** So, this is a chance for you to give us some feedback about different aspects of your course.

**Tutor:** What would you like to begin with?

**Nadia:** I've enjoyed the sessions on food safety.

**Nadia:** There was some information there that I found really surprising, although some was stuff I knew already, like the rise in rates of obesity.

**Fergus:** Yeah, that's been in the news a lot.

**Fergus:** I hadn't realized that unsafe food causes more than 200 different diseases.

**Nadia:** No, I had no idea it was that many.

**Nadia:** And speaking of diseases, I knew resistance to antibiotics is on the increase, but I didn't know why.

**Fergus:** That it's partly because when animals are treated with antibiotics then consumed by humans.

**Fergus:** The antibiotics get into the food chain.

**Fergus:** I had no idea about that either.

**Nadia:** Then the sessions provided a lot of information about plastic pollution from food packaging in the ocean.

**Nadia:** But I think that most of us were already aware of that.

**Fergus:** But I thought we could have done more on how much food is thrown away unnecessarily through fear of it being out of date.

**Fergus:** That was only mentioned in passing.

**Tutor:** OK, I'll bear that in mind.

**Tutor:** What did you think about the sessions from visiting lecturers, Fergus?

**Fergus:** For me, the most interesting one was about that project to prevent companies giving incorrect information to consumers about food.

**Tutor:** Food fraud, yes.

**Fergus:** I thought it was really good to address a problem that's faced by so many different groups, people with special religious rules, as well as vegetarians and vegans.

**Nadia:** And those with allergies.

**Fergus:** Yeah.

**Fergus:** And another thing, we've had effective ways of analyzing DNA for some time now, and these can easily be applied to analyzing food.

**Fergus:** But what the researchers succeeded in doing was to ensure that these tests were carried out at different stages in the food's journey.

**Fergus:** From the producer to the consumer.

**Nadia:** So they knew that the food actually came from the place it was supposed to, and had the ingredients it was meant to.

**Fergus:** Exactly.

**Fergus:** So customers can be confident about what they buy.

**Nadia:** And the researchers had a good system for publicizing their findings too.

**Fergus:** Well, I thought there were some problems with that actually.

**Tutor:** OK, and do you have any recommendations for new topics that we could include in the course?

**Nadia:** Well, I'm interested in how crop yields can be increased without damaging the environment.

**Fergus:** But we've already done quite a bit on that.

**Fergus:** But not so much on the seafood industry, where stocks are in danger of being over exploited as a food source, unless we can find ways of keeping stocks up.

**Nadia:** Yes.

**Nadia:** That'd be a good topic, and I'm interested in the idea of a personalized approach to diet.

**Nadia:** Now we have the technology to analyze exactly what individuals need.

**Fergus:** That sounds more like a medical topic than food science.

**Nadia:** OK.

**Nadia:** What about sessions on the variety of food and eating habits around the world?

**Nadia:** That's very relevant nowadays.

**Fergus:** Yes, I think the whole class would be interested in that.

**Nadia:** Then there's technological stuff, things like 3D printing of food and smart packaging.

**Fergus:** Mmm - maybe too specialist.

**Announcer:** Before you hear the rest of the discussion, you have some time to look at questions 27 to 30.

**Announcer:** Now listen and answer questions 27 to 30.

**Tutor:** Now, I'm particularly interested in your project, the one where you developed a new food product.

**Tutor:** So, talk me through the stages.

**Tutor:** First, you had to decide on your initial aim.

**Fergus:** We decided we wanted to create something people could eat on the go, rather than in a restaurant.

**Nadia:** Yeah, so we chose falafel, which was originally a Middle Eastern snack.

**Fergus:** We made up our minds about that pretty quickly.

**Fergus:** I know some students found it a lot harder to choose, and wasted a lot of time.

**Nadia:** Then we had to do the literature review.

**Nadia:** We hadn't done one of these before, so the handout with advice for the project was very useful here.

**Fergus:** Yes, especially the advice on how to present the information.

**Fergus:** Then, product development, actually deciding what we'd use to make the falafel.

**Fergus:** And for me, the interesting thing about that was that we wanted it to be something a bit different from an ordinary falafel.

**Nadia:** We really made the right choice when we finally decided to use Jackfruit, even though it wasn't something that either of us had ever tasted before.

**Fergus:** Yeah, like the name tells you, it's a fruit, but actually it's really good in savory dishes.

**Fergus:** The product production working out how to make the falafel was harder than I expected because I'd never made them before.

**Nadia:** It was mostly trial and error.

**Nadia:** We started off with the basic recipe, and then experimented, and when it went wrong.

**Fergus:** Which it did a lot of the time.

**Nadia:** We just moved on and kept adapting it, and in the end, it turned out fine, and we had a lot of fun.

**Fergus:** We did.

**Tutor:** Thank you.

**Tutor:** Well, your project was a very good...

**Announcer:** That is the end of part three.

**Announcer:** You now have 30 seconds to check your answers to part three.

[Practice Food Science Course Feedback](https://testmigo.com/ielts/listening/food-science-course-feedback)