What are natural pigments? Enumerate some of the novel sources of natural colourants.

Enumerate the various factors influencing the heating under a microwave. Enlist any four industrial applications of microwaves.

What are the changes/alterations that occur as a result of heat in the following:

i) Milk

ii) Fruits and vegetables

Why freezing is easiest and quickest method of food preservation? Explain its different methods briefly.

The study of food science and technology is vast and pervasive. Comment on this statement giving the various areas and components covered under the subject..

 Briefly describe the steps involved in rice processing.

Discuss the role of sugar in:

i) Baking of cakes

ii) Fermentation of alcoholic beverage

iii) Inhibition of microbial growth in jam and jellies