 |
APT621S - AGROPROCESSING AND TECHNOLOGY - 2ND OPP - NOV 2024 |
|
|
1 Page 1 |
▲back to top |
nAml BIA un1VERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTYOF HEALTH,NATURALRESOURCESAND APPLIEDSCIENCES
SCHOOLOF AGRICULTUREAND NATURALRESOURCESSCIENCES
DEPARTMENTOF AGRICULTURALSCIENCESAND AGRIBUSINESS
QUALIFICATIONS:BACHELOROF SCIENCEIN AGRICULTURE
LEVEL: 7
QUALIFICATIONSCODE: 07BAGA
COURSECODE:APT621S
DATE: JANUARY 2025
DURATION: 3 HOURS
COURSENAME: AGROPROCESSINGAND TECHNOLOGY
PAPER:2
MARKS: 100
SECONDOPPORTUNITY/SUPPLEMENTARYEXAMINATION QUESTION PAPER
EXAMINER:
MS. PAULINA NDINELAGO NAUPU
MODERATOR: 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)
2nd Opportunity January 2025
|
|
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 is pasteurization primarily used for in food processing?
a) Destroy all microorganisms that contribute to food spoilage.
b) Destroy harmful microorganisms.
c) Destroy enzymes that contribute to food spoilage.
d) Destroy microorganisms and enzymes that contribute to food spoilage.
2. What type of microorganisms are typically used in fermentation pickling to break down
carbohydrates and proteins in food?
a) Fungi.
b) Viruses.
c) Bacteria or yeast.
d) Algae.
3. Which of the following is NOT a result of fermentation in food processing?
a) Production of acids.
b) Production of alcohol.
c) Production of harmful bacteria.
d) Production of ethanol.
4. Why is it important for businesses to maintain food safety and hygiene practices?
a) To increase production efficiency.
b) To protect consumer health.
c) To reduce labor costs.
d) To reduce postharvest costs.
5. What is the primary goal of Good Agricultural Practices?
a) Maximizing agricultural yields.
b) Minimizing the use of pesticides.
c) Reducing the cost of agricultural production.
d) Ensuring the safety, quality, and sustainability of produce.
6. What is the primary benefit of freezing vegetables in terms of nutrition?
a) Decreasesthe sugar content in vegetables.
b) Prevents nutrient degradation by slowing down enzymatic reactions.
c) Maintains all vitamins and minerals from vegetables.
d) Adds artificial colouring to vegetables.
7. What is the main objective of the Namibia food safety policy?
a) Removing duplications in coordination by key ministries.
b) Promoting competition among government ministries.
c) Increasing the number of ministries involved in food safety.
d) Eliminating all government ministries involved in food safety.
Agroprocessing and Technology (APT621S)
1
2nd Opportunity January 2025
|
|
3 Page 3 |
▲back to top |
8. Which organization is responsible for regulating all standards related to food safety in
Namibia?
a) Ministry of Health and Social Services.
b) Ministry of Agriculture, Water and Land Reform.
c) Namibia Standard Institute.
d) Ministry of Trade and Industry.
9. Why is expanding food processing industries in developing countries considered
beneficial for food security?
a) It increases the cost of food production.
b) It reduces post-harvest losses and increases overall food availability.
c) It leads to shorter shelf life of products.
d) It only benefits developed countries.
10. What advantage do value-added products created through food processing have in
terms of distribution?
a) They require more storage space.
b) They are harder to transport.
c) They have a longer shelf life, making distribution easier.
d) They are more perishable.
11. When is dry cleaning most suitable in food processing?
a) When microorganisms are a primary concern.
b) When molds, pests, and foreign objects are the main concerns.
c) When cleaning wet surfaces.
d) When sterilization is required.
12. Which tool is recommended to prevent allergens from becoming airborne during dry
cleaning?
a) Broom.
b) Shovel.
c) Vacuum.
d) Brush.
13. Which type of cleaning agent is specifically designed to prevent mineral deposits and
peptize proteins?
a) Acids.
b) Surfactants.
c) Chelating agents.
d) Basic alkalis.
14. Which of the following is NOT considered a biological hazard in food safety?
a) Bacteria.
b) Viruses.
c) Parasites.
d) Chemicals.
15. Who established the Codex Alimentarius?
Agroprocessing and Technology (APT621S)
2
2nd Opportunity January 2025
|
|
4 Page 4 |
▲back to top |
a) United Nations.
b) World Health Organization.
c) Food and Agriculture Organization and the World Health Organization.
d) Southern African Development Community.
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. Critical Control Points (CCPs)are points in the food production process where control
measures cannot be applied.
2. Establishing critical limits in HACCPinvolves setting the maximum and minimum values
for various food safety parameters.
3. Polysaccharides are composed of repeated monomer units joined together by
glycosidic bonds.
4. Starches are considered complex carbohydrates and are made up of amylase and
amylopectin.
5. Amylase consists of a linear chain of several thousand glucose molecules.
6. Value is solely determined by the cost of a food product.
7. Processed food products are expected to have consistent quality, even if the raw
materials are variable.
8. Food processors do not need to consider customer perspectives when determining
product quality.
9. The darkening of potatoes can be an indicator of the frying endpoint during food
processing.
10. Natural colour pigments are not affected by food processing and remain stable.
11. ISO22000 is designed specifically for large food and beverage companies only.
12. ISO/TS 22003:2013 focuses on requirements for bodies that provide audits and
certifications of food safety management systems.
13. Forward integration refers to a company in farming expanding its operations by
acquiring processing facilities or distributors.
14. The merger of two dairy companies to form a larger cooperative is an example of
horizontal integration.
15. Food storage and transportation are not part of food processing objectives.
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) Minimum processing
Agroprocessing and Technology (APT621S)
3
2nd Opportunity January 2025
|
|
5 Page 5 |
▲back to top |
b) Shelf life
c) Food safety
d) HACCP(Hazard Analysis and Critical Control Points)
e) Ionizing radiation
2. Which food processing technique involves applying heat to destroy harmful bacteria
in liquid foods?
[1]
3. Name the food processing technique that involves applying heat to prepare food
products.
[1]
4. Discussthe primary goal of packaging in the food processing industry. [9]
5. Provide a description of the two well-known ISOstandards that pertain to food safety.
[6]
6. Explain the responsibilities of the Ministry of Trade and Industry as a regulatory body
of the Namibia food safety policy.
[3]
7. Provide five (5) rationales for maintaining food safety and hygiene.
[S]
Long questions
[35 marks]
8. Describe the key objectives of food processing in the food technology industry.
[15]
9. Discussin detail the Hazard Analysis Critical Control Point (HACCP)System.
[20]
---------------------------------------------------------------------------------------------------------------------------
END OF QUESTION PAPER
Agroprocessing and Technology (APT621S)
4
2nd Opportunity January 2025