ICH312: ULTIMATE GUIDE FOR STUDYING ELEMENTS OF FOOD SCIENCE AND TECHNOLOGY

By | October 21, 2019

MATERIAL ONE : WHAT YOU SHOULD KNOW

PART A

ULTIMATE GUIDE FOR STUDYING ELEMENTS OF FOOD SCIENCE AND TECHNOLOGY

-Define the terms:
. Nutrition
. Nutrients
-With respect to nutrition, differentiate between the following terms, giving appropriate examples:
.Soluble and insoluble fibers
.Complete proteins and incomplete proteins
.Simple carbohydrates and complex carbohydrates
-Essential and non essential nutrients
-Discuss the nutritional considerations of fat in the diet.
-Differentiate between food poisoning and food intolerance
– Explain contamination and cross contamination as causes of food poisoning
-State four (4) classes of food contaminants and give an example of each
-List six (6) symptoms and two (2) methods of treatment of food poisoning
-How can food poisoning be prevented?

 

-State four (4) nutritional deficiency diseases and the corresponding nutrients that are responsible.
-What is food preservation?
-Basically, why are foods preserved?
-Discuss three (3) types of preservatives and give 3 examples of each type
-What do you understand by food spoilage and how is it caused?
-Give five (5) intrinsic factors that affect microbial growth.
-How would you extract low molecular weight’ carbohydrate from a named food sample?
-What is the shortcoming of the described extraction method in 4(a) (i) above?
-How can this shortcoming be overcome?
-Discuss the different classification of polysaccharide
-4(b) (i) How can you separate water insoluble starch from other major components of cereals or
Leguminous foods?
-How is the separation in 4(b) (i) above achieved?
-What is the processing agent that converts starch from natural water insoluble to water soluble in processed foods?
-What are glycoproteins and glycolipids?
-Why is it important to determine the type and concentration of carbohydrates in foods?
-What are the procedures that are commonly used as isolation techniques of carbohydrates?
-What is protein analysis ?
-With relevant equation, explain the steps involved in the Kjeldahl method of protein analysis
-What are the advantage(s) and disadvantage(s) of this method?
-What are the two (2) major potential sources of error In food analysis?
-How can this error be prevented?
-Briefly discuss the principles of evaporation method of moisture content determination
-Discuss the classification of carbohydrates, giving examples of each class.

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