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FST720S - FOOD SCIENCE AND TECHNOLOGY - 2nd OPP - JAN 2019 |
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NAMIBIA UNIVERSITY
OF SCIENCE AND TECHNOLOGY
Faculty of Natural Resources and Spatial Sciences
Departmentof Natural Resources and Agricultural Sciences
QUALIFICATION: BACHELOR OF AGRICULTURE
Qualification Code: 27BAGR
Level: 7
Course: Food Science &Technology
Course Code: FST 720S
Date: November 2018
Session:
Duration: 3h
Marks: 100
2nd OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER:DrPeter GeorgeBille
MODERATOR:DrNditange Shigwedha
This paper consists of 2 pages includingthis front page
INSTRUCTIONS
1. Answer ALL the questions and read them carefully.
2. Write clearly and neatly.
3. Numberthe answersclearly.
1. Examination paper.
2. Examinationscript.
PERMISSIBLE MATERIALS
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SECOND OPPORTUNITY FINAL EXAMINATION
Ql. Discuss the main factors that influence the choice of heat treatment in food processing
and differentiate pasteurization from sterilization.
[10]
Q?2. List the most important nutrients in food and discuss their general functions ofeach. [10]
Q3. Explain the reasons for processing food and factors that influence fermentation.
[10]
Q4. Additives are important ingredients in processed foods. List them and discusstheir
functions and concerns.
[10]
QS. Discuss food toxicology, types, symptomsand how to avoid toxins in human diets.
[10]
Q6. Explain how Fermented Milk (Omaere) is processed and differentiate it from Yoghurt in
terms of microorganisms, incubation period and related temperatures.
[10]
Q7. List the types of packaging materials used in processed foods and explain the
reasons for packaging andlabelling.
[10]
Q8. Blanching is an important processing in canning. Describe the method and purpose. [10]
Q9. Discuss the health condition of Vicky when her weight is 55 kg and her height
is 1.8 meters and provide advice to control her health status.
[10]
Q10. In order to process 60% juice you need to add portable water in pure juice. How
much water would you addin 25 L of pure juice? Also explain whyfruit juices
are pasteurized at lower temperatures compared to fermented milk products like
Yoghurt.
[10]
END OF SECOND OPPORTUNITY EXAM