 |
APT621S - AGRO PORCESSING AND TECHNOLOGY - 1ST OPP - NOV 2022 |
|
|
1 Page 1 |
▲back to top |
nAm I BI A u n IVE RS ITV
OF SCIEn CE Ano TECHn OLOGY
FACULTYOF HEALTH,NATURALRESOURCESAND APPLIEDSCIENCES
DEPARTMENTOF AGRICULTUREAND NATURALRESOURCESSCIENCES
QUALIFICATION:BACHELOROF NATURALRESOURCESMANAGEMENT (NATURE
CONSERVATION)
QUALIFICATION CODE: 07BAGR
LEVEL: 6
COURSECODE: APT621S
COURSENAME: AGRO PROCESSING& TECHNOLOGY
DATE: NOVEMBER 2022
DURATION: 3 HOURS
MARKS: 100
FIRSTOPPORTUNITY/EXAMINATION QUESTION PAPER
EXAMINER(S) Dr Peter Bille
MODERATOR: Dr Jonathan Kamwi
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
PERMISSIBLEMATERIALS
1. Examination question paper
2. Answering book
THIS QUESTION PAPERCONSISTSOF 1 PAGE(Excluding this front page)
|
|
2 Page 2 |
▲back to top |
1. Food is generally processed before consumption. Discuss the reasons for this and provide
factors that influence the choice of heat treatment. [10]
2. Before food is processed it has to be prepared for it. Explain how this is done and provide
the reasons for this. [IO]
3. Fermentation is one of the methods used to process and preserve food. List the factors
that influence food fermentation and provide examples of fermented foods. [10]
4. Pasteurization and Sterilization of liquid products such as milk are the methods of food
processing. State what each abbreviation stands for and provide the temperatures and
times for the following methods: LTLT, HTST & UHT. [IO]
5. Processed foods are usually packed and labelled before distribution. List the groups of
packaging materials that you know with examples and provide the reasons for packaging
and information listed on the labels. [IO]
6. Imbalanced food can cause a lot of nutritional disorders such as Marasmus, Kwashiorkor,
Obesity and Rickets etc. Discuss the causes of these disorders and explain how you
would reduce them. [IO]
7. Discuss how you would process flavored Yoghurt using industrial method, mentioning
the ingredients used, quantities needed and the names of the starter cultures used. [10]
8. Traditional sour milk (Omaere) is usually very watery and sour due to some reasons.
Explain these reasons and discuss how you would improve on it using the modern
methods. [1O]
9. Food additives are usually added to processed foods for some reasons. List the additives
that you know, provide reasons for adding and explain the consumers concerns. [10
10. Calculate the Body Mass Index (BMI) of John whose Weight 95 Kg and Height of 1.8
Meter. State his health condition and provide advice for improvement.
[IO]
END OF EXAM
1