Briefly describe the steps involved in rice processing.

What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.

Discuss the role of sugar in:

i) Baking of cakes

ii) Fermentation of alcoholic beverage

iii) Inhibition of microbial growth in jam and jellies

Define shelf life. Briefly explain the methods of shelf life examination.

Caramelization

Discuss the food applications of the following:

i) Microbial polysaccharides

ii) Exudate gums

iii) Starches

Enumerate the 3 categories in which food protein sources are divided.