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FPC721S - FOOD PROCESSING AND PRESERVATION - 1ST OPP - NOVEMBER 2024 |
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nAmlBIA UnlVERSITY
OF SCIEnCE
Facultyof HealthN, atural
ResourceasndApplied
Sciences
Schoolof HealthSciences
Departmentof Preventative
HealthSciences
13JacksonKaujeuaStreet T: +264612072970
Private Bag13388
F: +264612079970
Windhoek
E: dphs@nust.na
NAMIBIA
W: www.nust.na
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QUALIFICATION: BACHELOR OF HUMAN NUTRITION
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QUALIFICATIONCODE: 08BOHN --
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COURSE:FOOD PROCESSING AND PRESER..VATION
DATE: NOVEMBER 2024
DURATION: 3 HOURS
LEVEL:7
COURSECODE: FPC721S
SESSION: 1
MARKS: 100
FIRST OPPORTUNITY EXAMINATION: QUESTION PAPER
EXAMINER:
MODERATOR:
MS FIINA K. NAMUKWAMBI
DR FRANCIS CHIKUSE
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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QUESTION 1:
1.1 Explain the following terms and·co·ncepts:
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
Food preservation.
Secondary pr~cessing.
Intellectual property.
Sensory evaluation ...
Dry cleaning.
[ 16 MARKS]
[16 MARKS]
(2)
(2)
(2)
(2)
(2)
1.2 Unit operations are procedures grouped into common operations. Mention any three (3) pre-
processing unit operations in food industries.
(3)
1.3 Outline three (3) common chemical preservatives.
(3)
Pleaseanswer ALLof the questions in this section.
[84 MARKS]
QUESTION 2:
[25 MARKS]
2.1 Establish how the following principles can be used in the preservation of fruits and vegetables.
2.1.1 Use of heat.·
(1)
2.1.2 Reduced water activity.
(1)
2.1.3 Use of acidity.
(1)
2.1.4 Use of irradiation.
(1)
2.2 A variety of things can happen during the growing, harvesting, storage and preparing of food
that can affect its nutritional content. In summary, describe how the following processes affect
food nutrient content.
2.2.1 Blanching.
(2)
2.2.2 Dehydrating
(2)
2.3 Prove with justifications how the following food preservation method can be used:
2.3.1 Reduced water activity (AW).
(3)
2.3.2 Low pH a11dorganic acids.
(3)
2.3.3 Reducing oxidation- reduction potential.
(3)
2.4 Cooking is essential during food processing/preparation. Defend the benefits of cooking. (2)
Food Processing and Preservation (FPC721S)
1st Opportunity- November 2024 2
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2.5 Preserving the nutrients value of vegetables are essential for long shelf life. Outline
suggestions used to preserveJoo_d_toretain the maximum nutrition in the foods.
(6)
QUESTION 3:
3.1 Differentiate between acceptance and preference test.
3.2 Distiriguish between trademark and trade secrets.
3.3 Separate the word mixing from forming.
[13 MARKS]
(2)
(2)
(2)
3.4 In a tabular format, give details aboutthe advantages and limitations of conventional steam
and hot-water blanchers.
(4)
3.5 Enumerate three (3) types of homogenisers equipment.
(3)
QUESTION 4:
[22 MARKS]
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.
Eachfood processing companies are required to have Hazard Analysis
Critical Control Points (HACCP)plan in their processing plant.
List and explain seven (7) principles of HACCP.
(14)
4.2 Describe four (4) factors that influence the rate of heat penetration into a food.
(8)
QUESTION 5:
[24 MARKS]
5.1 State the benefits of food processing and preservation.
(5)
5.2 Enumerate three (3) types of descriptive sensory tests.
(3)
5.3 Describe five (5) basic rules which should always be applied when running sensory
evaluation test.
(10)
5.4 Briefly discuss three (3) roles of intellectual property in Agriculture.
(6)
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END OF QUESTION PAPER
Food Processing and Preservation (FPC721S)
1st Opportunity- November 2024 3