NivaarExam Prep

22-Agric-A7 Chemistry and Microbiology of Foods

Worked solutions to 2 past sittings (2013–2017), 26 questions. Pick a sitting, or start from a topic below.

Topics across the sittings

Topics that come up in more than one sitting, taken from the headings of our worked solutions. A topic counts once per sitting.

Questions by sitting

May 2017

  1. Question 1: Enzyme and Reaction-Order Kinetics
  2. Question 2: Rate Equation for Sensory Quality Loss in Frozen Beef
  3. Question 3: Water Activity Control
  4. Question 4: Popcorn Phase Transitions and Dough Creep Behaviour
  5. Question 5: Chocolate Tempering and Milk Fat Fractionation
  6. Question 6: Protein Gelation and Rancidity Control
  7. Question 7: Bacterial Growth Curve
  8. Question 8: Food Metabolites and Salmonella Risk
  9. Question 9: Growth-Reaction Order and Salmonellosis
  10. Question 10: HACCP Principles and Quorum Sensing
  11. Question 11: Shortanswer — Pathogens, Prions, Rapid Methods, MPN and Virus Structure
  12. Question 12: Preservatives and Applied Food Microbiology Multiple Choice

December 2013

  1. Question 1: Reaction-Order Kinetics in Food Processing
  2. Question 2: Non-Enzymatic Browning and Bubble Rise in Beverages
  3. Question 3: Controlling and Measuring Water Activity
  4. Question 4: Amorphous Sugar States and Moisture Migration
  5. Question 5: Protein Denaturation Temperature and Rancidity Control
  6. Question 6: Fat Modification and Melting Behaviour
  7. Question 7: Browning/Foam Definitions and Meat Pigment Chemistry
  8. Question 8: Thermal Process Lethality and the Bacterial Growth Curve
  9. Question 9: Metabolites and Growth Factors in Food Microbiology
  10. Question 10: Comparative Spoilage Rates and Listeria monocytogenes
  11. Question 11: HACCP for Milk Pasteurization
  12. Question 12: Food Safety Risk Priorities and the Hurdle Concept
  13. Question 13: Irradiation, Glove Use, and Egg Defence Structures
  14. Question 14: Multiple Choice — Food Safety and Microbiology