Reference no: EM133503363

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1 Food Safety and Microbiology

a) Explain the concept of foodborne illnesses and the major causes of contamination in food. Discuss at least three common pathogens responsible for foodborne diseases.

b) Research and describe the principles and practices of proper food handling, storage, and preparation to prevent foodborne illnesses. Provide practical examples of how these practices can be implemented at home or in a food service establishment.

2 Food Quality Assessment

a) Define food quality and discuss the factors that affect the quality of food products. Explain the importance of sensory evaluation in determining food quality.

b) Choose a specific food product and design an experiment to assess its quality using sensory evaluation techniques. Outline the steps of the experiment, including the selection of sensory attributes, the recruitment of panelists, and the data collection and analysis methods.

3 Food Packaging and Labeling

a) Explore the role of packaging in the food industry. Discuss the purposes of food packaging and describe the different types of packaging materials commonly used.

b) Examine the importance of accurate food labeling for consumer safety and informed choices. Discuss the mandatory labeling requirements for food products and provide examples of voluntary labeling claims.