 |
APT621S - AGROPROCESSING AND TECHNOLOGY - 1ST OPP - NOV 2024 |
|
|
1 Page 1 |
▲back to top |
nAml BIA UnlVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF HEALTH, NATURAL RESOURCESAND APPLIED SCIENCES
SCHOOLOF AGRICULTUREAND NATURAL RESOURCESSCIENCES
DEPARTMENT OF AGRICULTURALSCIENCESAND AGRIBUSINESS
QUALIFICATIONS:BACHELOROF SCIENCEIN AGRICULTURE
LEVEL:7
QUALIFICATIONSCODE: 07BAGA
COURSECODE:APT621S
DATE: NOVEMBER 2024
DURATION: 3 HOURS
COURSENAME: AGROPROCESSINGAND TECHNOLOGY
PAPER:1
MARKS: 100
EXAMINER:
MODERATOR:
FIRSTOPPORTUNITY EXAMINATION QUESTION PAPER
MS. PAULINA NDINELAGO NAUPU
DR. VENAUNE HEPUTE
INSTRUCTIONS
1. Answer all the questions.
2. Write neatly and clearly.
3. Mark all answers clearly with their respective question numbers.
4. All written work MUST be done in blue or black ink.
5. No books, notes and other additional aids are allowed.
PERMISSIBLEMATERIALS
1. Calculator
2. Examination paper
3. Examination script
THIS QUESTION PAPERCONSISTSOF 4 PAGES
(ExcludingThis Front Page)
Agroprocessing and Technology (APT621S)
I st Opportunity November 2024
|
|
2 Page 2 |
▲back to top |
Section A: Multiple choice questions
[15 marks]
Evaluate the statements below and select the most appropriate answer or phrase from the
given possibilities. Fill in the appropriate letter next to the number of the correct
statement/phrase on your ANSWERSHEET.
1. What happens to food left at room temperature for an extended period?
a) Microbial growth and enzymatic reactions slow down.
b) Enzymatic reactions accelerates and spoil food product.
c) Microorganisms will grow and spoil the food product.
d) Microbial growth and enzymatic reactions accelerate.
2. What is the relevance of using biodegradable cleaning materials that are effective at
low temperature in food processing?
a) They increase the risk of contamination.
b) They help reduce environmental impact and energy consumption.
c) They have no effect on food safety.
d) They have no impact on production costs.
3. How can reducing packaging materials benefit food manufacturers?
a) It increases production costs.
b) It helps manufacturers become more energy efficient.
c) It reduces food safety standards.
d) It has no impact on energy efficiency.
4. How does increasing the surface-area-to-volume ratio of food affect its rate of drying,
heating, or cooling?
a) It decreases the rate of drying, heating, or cooling.
b) It increases the rate of drying, heating, or cooling.
c) It does not impact the rate of drying, heating, or cooling.
d) It decreases temperature sensitivity but speeds up cooling.
5. Which process in food technology requires a high-pressure pump to function
efficiently?
a) Reverse osmosis.
b) Ultrafiltration.
c) Spray drying.
d) Freeze drying.
6. How have online marketplaces impacted consumer access to food?
a) Decreased food access options.
b) Not made any significant impact on food access.
c) Significantly transformed how consumers access food products.
d) Decreased food consumptions.
7. What role do complex carbohydrates play in plants?
a) They dissolve readily in water to provide energy.
b) They act as structural components.
c) Broken into simple sugars to aid nutrient absorption.
d) Increase water and mineral uptake.
8. Which of the following best describes the chemical composition of carbohydrates?
a) Carbon, nitrogen and oxygen atoms.
b) Carbon, hydrogen, and oxygen atoms.
c) Hydrogen, nitrogen, and sulfur atoms.
Agroprocessing and Technology (APT621 S)
1
1st Opportunity November 2024
|
|
3 Page 3 |
▲back to top |
d) Oxygen, hydrogen, and phosphorus atoms.
9. According to ISO,what is the correct way to indicate that a product or system conforms
to a specific ISO standard?
a) "ISO certified"
b) "ISO 9001 certified"
c) "ISO 9001:2015 certified"
d) "Certified by ISO"
10. Which of the following is true about lipids in terms of their physical behavior?
a) Fats are liquid at room temperature, while oils are solid.
b) Fats are solid at room temperature, while oils are liquid.
c) Both fats and oils are always solid at room temperature.
d) Oils contain no energy storage properties.
11. What are the primary components of triglycerides?
a) Glucose and amino acids.
b) Glycerol and fatty acids.
c) Phosphates and proteins.
d) Carbohydrates and vitamins.
12. What material is most commonly used for making food cans today?
a) Tin plate sheet.
b) Copper.
c) Aluminium.
d) Sheets.
13. Who is responsible for certifying that a service, product, or system meets ISO
standards?
a) ISO itself.
b) The government.
c) Third-party certification bodies.
d) Manufacturers.
14. What is the role of the Namibia Standards Institute (NSI) under the Ministry of Trade
and Industry?
a) Enforcing health regulations at hospitals.
b) Implementing the Standards Act.
c) Regulating water and forestry industries.
d) Monitoring the import of foreign goods.
15. What is the primary objective of the Namibia Food Safety Policy?
a) To promote agricultural growth.
b) To facilitate trade in non-food products.
c) To protect consumer health and facilitate trade in food.
d) To reduce the cost of food production.
Section B: True/False questions
[15 marks)
Evaluate the statements below and indicate whether the statement is true or false. Write the
word 'True' or 'False' next to the corresponding number on your ANSWERSHEET.
1. Fermentation in food processing primarily enhances flavor, texture, and shelf life.
2. Prolonged exposure to enzymatic reactions enhances the nutritional value of food.
Agroprocessing and Technology (APT621 S)
2
1st Opportunity November 2024
|
|
4 Page 4 |
▲back to top |
3. The primary purpose of Modified Atmosphere Packaging is to slow down the
deterioration processes of perishable goods.
4. Rapid diagnostic kits and sensors in food safety during a crisis help quickly identify
pathogens and contaminants.
5. The national Food Safety Policy excludes persons or organizations involved in the
handling, transporting, and storage of food.
6. Pasteurization is commonly applied to canned foods in addition to dairy products and
fruit juices.
7. The national Food Safety Policy is applicable to the Ministry of Agriculture, Water and
Forestry.
8. The secondary structure of proteins is formed by the interactions between R-groups
along the backbone of the polypeptide chain.
9. Cumulative toxic effects are not considered when determining the danger of a
foodstuff.
10. Cross-contamination can occur if salad, which does not need to be cooked, comes into
contact with raw meats.
11. The SADC Sanitary and Phytosanitary (SPS)Annex promotes transparency and and
non-discrimination in applying SPSmeasures.
12. Enterohaemorrhagic Escherichiacoli is only associated with contaminated fresh fruits
and vegetables.
13. Campylobacter is mainly spread through raw milk, raw or undercooked poultry, and
drinking water.
14. The primary structure of a protein refers to the specific sequence of amino acids
bonded together, determined by genetic information.
15. GAP include sustainable cultivation methods and safe harvesting techniques to
minimize risks of contamination.
Section C: Short/long questions
[70 marks]
Please answer ALL the questions in this section.
Short questions
[35 marks]
1. Define the following terms.
[10]
a) Agroprocessing.
b) Raw materials.
c) Value addition.
d) Pasteurization.
e) Codex alimentarius.
2. Briefly discuss food spoilage. In your answer, include the definition of food spoilage,
and the main factors contributing to food spoilage.
[9]
3. Briefly describe pickling in food processing. In your answer, define pickling, explain the
two types of pickling and describe how each method preserves food.
[11]
4. Mention the five (5) key objectives of food processing.
[5]
Long questions
[35 marks]
5. Discuss in detail the positive and negative impacts of food technology and innovation
on Namibian traditional foods and diets.
[19]
Agroprocessing and Technology (APT621 S)
3
Ist Opportunity November 2024
|
|
5 Page 5 |
▲back to top |
6. Picture yourself as a quality control manager at a fresh produce distribution centre. A
shipment of delicate vegetables has just arrived. During your inspection, you observed
that a few packets were missing any indication of Modified Atmosphere Packaging
(MAP). Emphasize the importance of MAP in preserving the quality and safety of
perishable food products to your supplier and explain why its presence is
indispensable for your operations.
[16]
END OF QUESTION PAPER
Agroprocessing and Technology (APT621S)
4
1st Opportunity November 2024