Discuss the role of sugar in:

i) Baking of cakes

ii) Fermentation of alcoholic beverage

iii) Inhibition of microbial growth in jam and jellies

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

What are minimally processed foods? Enlist some of their advantages

Discuss the food applications of the following:

i) Microbial polysaccharides

ii) Exudate gums

iii) Starches

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

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