Nivaar worked solution (AI-drafted; not reviewed by a licensed engineer)
Paper format. 04-Agric-A7 Chemistry and Microbiology of Foods, National Exams May 2017 — a three-hour closed-book exam (one aid sheet, both sides; approved calculator permitted). The paper is in two sections: Section I (Food Chemistry, Questions 1–6) and Section II (Food Microbiology, Questions 7–12); candidates answer any three questions from each section for a 100-mark paper (each question worth 16.7 marks). All twelve questions are worked here so the set is a complete study resource.
Reference texts. S. Damodaran, K.L. Parkin and O.R. Fennema (eds.), Fennema's Food Chemistry, 5th ed. (enzyme kinetics, water activity and sorption isotherms, lipid crystallization/polymorphism, protein gelation, popcorn starch/glass transition); R.P. Singh and D.R. Heldman, Introduction to Food Engineering, 5th ed. (reaction-order kinetics, quality-loss modelling); J.M. Steffe, Rheological Methods in Food Process Engineering, 2nd ed. (creep-recovery of viscoelastic doughs); J. Jay, M. Loessner and D. Golden, Modern Food Microbiology, 7th ed. (bacterial growth curve, intrinsic/ extrinsic factors, Salmonella, quorum sensing, viral/prion foodborne agents, rapid methods, sampling plans); C. Mortimore and C. Wallace, HACCP: A Practical Approach, 3rd ed. (the seven HACCP principles).
