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Food Chemistry and Brewing GENERAL OBJECTIVES:1. Understand the major classification of food and food preservation techniques2. Know some basic biotechnology of food3. Understand the chemical principles and processes involved in beer brewing 1.1 Classify Foodstuff In terms of origin of raw materials i.e. plant and animal sources.1.2 List the raw material sources e.g. meat, fish and vegetables.1.3 Describe some industries based on 1.2 above.1.4 Describe some industrial processes of Food preservation i.e. freezing, sterilization, curing, canning, drying etc.1.5 Describe industries based on further processing of products above: bread, confectionary, beverages, margarine, dairy products etc.1.6 List some common food additives. 1.7 Classify 1.6 above as colourants, flavours, preservatives, gelling and emulsifying agents, sweeteners etc.1.8 Describe the significance of food additives.1.9 List causes of food spoilage - bacterial, fugicidal via insects and enzyme activity.1.10 Describe ways of prevention of food spoilage freezing, sterilization, drying etc. 1.11 Explain the occurrence and significance of browning reactions in 1.12 Distinguish between enzymic and non- enzymic browning in foods 1.13 Describe the mechanism of browning reactions 1.14 Explain the various methods of controlling or inhibiting browning in foodsExplain the occurrence of carbohydrates in plant foods 1.15 classify the different carbohydrates found in food 1.16 Explain the preparation of syrup from invert sugar1.17 Explain the various types of polysaccharides - starch, celluloses, pectic substances, gums and mucilages and their significance in the food industry1.18 Describe the use of carbohydrates as sweeteners and functional ingredients 1.19 List the factors influencing the choice of sweetners in the confectionery industry 1.20 List & explain the properties of starches1.21 Explain the phenomenon of starch gelatinisation and retro gradation1.22 Explain the significance of starch gelatinisation and retro gradation in food processing1.23 List and explain the properties of carbohydrates 1.24 List and explain the significant properties of amino acids and proteins1.25 Classify proteins found in plant and animal foods 1.26 List the main limiting amino acids found in plant and animal foods1.27 Determination of proteins in food1.28 Explain the role of proteins in food processing1.29 List and classify naturally occurring lipids1.30 distinguish between fats and oils1.31 Explain the physical and chemical properties of edible fats and oils1.32 Explain the determination of fats and oils in foods1.33 Describe the processing of fats and oils into different foods products1.34 Explain the mechanism of fat rancidity1.35 Explain the causes of fat rancidity and its effect on food quality1.36 Explain the prevention and inhibition of fat rancidity in the food industry1.37 Explain the term reversion of fats and oil and its significance in the food industry 1.38 Explain the importance of colour in the quality evaluation of foods 1.39 Classify various colouring pigments found in food1.40 List permitted colouring matter1.41 Describe the changes in food pigments during cooking and processing1.42 Describe the different methods of measuring colour of foods (Hunter, Munsell and CIE SYSTEMS)1.43 Explain the role of NAFDAC in regulating the food industry.1.44 List the quality control methods applicable to the industry as mostly in-process. 1 Explain the term biotechnology2 Give a brief history of biotechnology 3 Explain the significance of biotechnology in the food industry 4 List the major enzymes used in food and in the food industry5 Classify the enzymes listed in 6.4 6 Explain the significance of the various classes of enzymes in the production of food products7 Explain enzyme immobilization 8 Explain the application of immobilized enzymes in food industry9 Explain the importance of enzymes in food analysis. 3.1 List raw materials use in beer brewing.3.2 State why starch is the useful chemical constituent of the raw materials above.3.3 List local sources of starch for beer brewing.3.4 Describe methods of extraction of starch from the raw materials listed above.3.5 Explain how starch based glucose syrup is produced by the methods above.3.6 Define the term “fermentation”. 3.7 List enzymes used in brewing of beer.3.8 Explain how fermentation of glucose syrup leads to the production of beer.3.9 Describe limited and complete fermentation reactions. 3.10 List industrial applications of 2.8 above.3.11 Describe commercial extraction, purification, storage and recovery of enzymes/yeast.3.12 Outline the processes of production of beer. 3.13 Describe the chemical and biochemical techniques in the quality control of beer.
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