Explain the role of water in maintaining the quality and safety of foods.
[5 marks]Describe the structure of water and ice and their significance in food preservation.
[5 marks]What are the different types of water in food? Give examples.
[5 marks]Define water activity and discuss its impact on the shelf life of foods.
[5 marks]Differentiate between the types of water present in food systems with examples.
[5 marks]Classify carbohydrates with suitable examples for each type.
[5 marks]Explain the properties of monosaccharides and disaccharides.
[5 marks]What is invert sugar? Discuss its applications in the food industry.
[5 marks]Discuss the role and applications of modified starches in food systems.
[5 marks]Classify lipids and give examples of each category.
[5 marks]Explain the role of lipids in food flavor, texture, and nutritional value.
[5 marks]Discuss the physical and chemical properties of lipids that affect their use in foods.
[5 marks]What are the qualitative changes in fats and oils during storage and processing?
[5 marks]Classify proteins and explain their structural organization.
[5 marks]Discuss the properties of proteins and their functional roles in food systems.
[5 marks]What is protein denaturation? Explain its causes and effects on food quality.
[5 marks]Compare the nutritional and functional roles of proteins in foods.
[5 marks]