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FPC721S - FOOD PROCESSING AND PRESERVATION - 1ST OPP - NOVEMBER 2023 |
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nAmIBIA UnlVERSITY
OF SCIEnCE AnDTECHnOLOGY
FacultyofHealthN, atural
ResourceasndApplied
Sciences
Schoool f HealthSciences
Departmenot f Preventative
HealthSciences
13J;:icksonKaujeu;:Si treet T: +264612072970
Private Ba5 13388
Windhoek
F: +26-4612079970
E: dphs@nust.na
NAMIBIA
W: www.nust.na
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATIONCODE: 08BOHN
COURSE:FOOD PROCESSING AND PRESERVATION
DATE: NOVEMBER 2023
DURATION: 3 HOURS
LEVEL:7
COURSECODE: FPC721S
SESSION: 1
MARKS: 100
EXAMINER:
MODERATOR:
FIRST OPPORTUNITY: QUESTION PAPER
MS Fl/NA K. NAMUKWAMBI
DR FRANCISCH/KUSE
INSTRUCTIONS:
1. Answer all questions on the separate answer sheet.
2. Please write neatly and legibly.
3. Do not use the left side margin of the exam paper. This must be allowed for the
examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. None
ATTACHMENTS
1. None
This question paper consists of 3 pages including this front page
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SECTION A: SHORT ANSWER QUESTION
QUESTION 1:
1.1 Explain the following terms and concepts:
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
1.1.6
Food processing.
Density.
Hazard analysis.
Intellectual property.
Sensory evaluation.
Sorting.
[ 12 MARKS]
[12 MARKS]
(2)
(2)
(2)
(2)
(2)
(2)
SECTION B: LONG ANSWER QUESTIONS
Please answer ALL of the questions in this section.
QUESTION 2:
2.1 Write short notes about the following words.
2.1.1 Dehydration/ drying.
2.1.2 Coating.
2.1.3 Mass balances.
2.2 Explain how the following processes affect food nutrient content.
2.2.1 Milling.
2.2.2 Canning.
2.2.3 Pasteurization.
2.2 Briefly discuss three (3) types of shelf-life tests.
(88 MARKS]
[21 MARKS]
(3)
(3)
(3)
(2)
(2)
(2)
(6)
QUESTION 3:
3.1 Differentiate between discrimination test and descriptive test.
3.2 Differentiate between primary and secondary processing.
[15 MARKS]
(4)
(4)
3.3 Reynold number is the unitless number which determines whether the flow is
streamline or turbulent in each fluid? What are the factors that influence the
Reynold number?
(4)
3.4 Enumerate three (3) types of equipment use for dehydration.
(3)
Food Processing and Preservation (FPC721S)
1st Opportunity- November 2023 2
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QUESTION 4:
[24 MARK]
4.1 The World Health Organisation (WHO) has made food safety one of its priorities,
urging countries to integrate food safety as an essential public health function.
Each food processing companies are required to have Hazard Analysis
Critical Control Points (HACCP)plan in their processing plant.
4.1.1 Briefly discuss each of the seven (7) principles of HACCP.
(14)
4.2 List the sources of energy used in food processing.
(4)
4.3 Describe six (6) factors to consider when choosing the heat application method.
(6)
QUESTION 5:
[28 MARKS]
5.1 Outline the benefits of blanching food.
(3)
5.2 State the benefits of food processing and preservation.
(6)
5.3 Briefly discuss the factors to consider when designing and selecting food processing
equipment.
(5)
5.4 Describe four (4) factors influencing the choice of food packaging.
(4)
5.5 Explain any five (5) types of intellectual property.
(10)
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END OF QUESTION PAPER
Food Processing and Preservation (FPC721S)
1st Opportunity- November 2023 3