Introduction To Food Science And Technology

Attempt the following questions to check your understanding of the subject:

PART 1

1. State the psychological factors that affect taste sensitivity and perception (5 Marks)
2. State 4 types of freezing giving examples (8 Marks)
3. State and explain the post-harvest factors affecting quality in foods of plant origin (6 Marks)
4. List 3 Potential alternatives to chemical fumigation in fruits (3 Marks)
5. How is preservation achieved in each one of the following methods? 
   1. Sterilization (2 Marks)
   2. Freezing (2 Marks)
   3. pH (2 Marks)
   4. Fluidized bed drying (2 Marks)

PART 2

6. Explain the following terms:
   1. Allied industries and the food industry (6 Marks)
   2. Perishable foods and Raw foods (2 Marks)
   3. Food quality and Food safety (2 Marks)
7. State the water conservation guidelines in a food processing plant (5 Marks)
8. Explain how the following Pre harvest factors affect foods of plant origin:
   1. Genetic factors (2 Marks)
   2. Climatic factors (2 Marks)
9. Using a diagram discuss the 5 phases through which fruits and vegetables pass through (7 Marks)
10. Fruits can be grouped into two depending on respiration pattern. Discuss (4 Marks)
11. Explain 5 common indices used to identify maturity of climacteric fruits (10 Marks)
12. State 5 reasons for curing in plant-based foods (5 Marks)
13. Briefly explain the following processes used in food preservation (20 Marks)
    1. Drying
    2. Pasteurization 
    3. Sterilization 
    4. Blanching 
14. List the extrinsic factors affecting the shelf life of meat and meat products (5 Marks)