SABARAGAMUWA UNIVERSITY OF SRI LANKA

FACULTY OF AGRICULTURAL SCIENCES

DEPARTMENT OF AGRBUISNESS MANAGEMENT
BSc DEGREE
PROGRAMME IN FOOD BUSINESS MANAGEMENT
YEAR I SEMESTER I
A UNVERS EXAMINATION JUNE/AUGUST 2018
-

FBM 11044 FUNDAMENTALS OF FOOD SCIENCE & INTRODUCTION TO FOOOD

INDUSTRY
PART III
Time allowed- One (01) Hour and Thirty (30) minutes

This paper consists of four questions. Answer

any THREE questions.
The marks given in brackets are indicative of the
weight given to each part of the question.
. a. List the most common monosaccharides and disaccharides in the human diet (10 marks)
and give their sources.

b. Separation is a common unit operation encountered in food

the
processing. What (20 marks)
are major forms of separati ons applicable? Give an
example for each.
c.
Explain the principal factors of raw
products/commodities that govern the (20 marks)
quality of processed food.

d. Water or moisture content of food is an important constituent of food and serves

many functions during food preparation/processing. Briefly explain the role of (20 marks)
water in food processing.

e. 'Food Science can be defined as the application of basic sciences and

(30 marks)
engineering principles to study the physical, chemical and biochemical nature
of foods'. Elaborate the above statement with suitable
examples.

2. a. Give examples of two (02) omega-3 fatty acids and a common food source for (10 marks)
them.

b. Distinguish between 'whole grains' and 'refined grains' Which type is (20 marks)
nutritionally more significant? Why?

c.
Vegetables can be divided into groups based on their features. List five (05) of (20 marks)
them and give an example for each group.

d. Describe the nutritional significance of milk and dairy foods in the human diet.
(20 marks)
Page 1 of 2
 dehydration is a widely used food preservation technique. Describe the (30
(30.
e. Drying or
thec nutrients in food and overal|
of drying and the impact of drying
on
advantages
quality.
3. a. List the general conditions required for spoilage of food. (10

milk?
b. i. What is the principal carbohydrate found in (20 m
What changes occur in
ii. What is the principal protein found in milk?
when milk is
this protein with regard to its physicochemical properties
converted to cheese?

C.
C.
Briefly describe the changes occur with regard to the following properties (20
(20 m
when meat is cooked.

i. Texture
ii. Colour
iii. Flavour
iv. Nutritive value

. Appearance, and flavor, odour, texture and sound can be identified as the
taste (50 m
basic sensory characteristics of food. Explain their significance and impact on
the sensory quality of food.

4.
4. Write brief notes on any four (04) of the following.

i. Primary functions of a food package (25 m

(25 mi
ii. Food irradiation
ii. Laminates and aseptic packaging (25 m
iv. Cereals and their food uses (25 m
(25 m
Vv. Detection of foodborne pathogens