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Hfn 409: Food Processing, Preservation And Storage Question Paper

Hfn 409: Food Processing, Preservation And Storage

Course:Bachelor Of Science In Food, Nutrition And Dietetics

Institution: Kenyatta University question papers

Exam Year:2012

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2011/2012
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHALOR OF SCIENCE FOODS, NUTRITION AND DIETETICS
HFN 409: FOOD PROCESSING, PRESERVATION AND STORAGE
DATE: WEDNESDAY 4TH MARCH 2012 TIME: 11.00 A.M. – 1.00 P.M.
INSTUCTION:
This exam has two sections A and B
Section A is compulsory
Attempt any two questions in section B
Time allocated is 2 hours

1. List six physiological factors responsible for food deterioration and spoilage (3 marks)
2. Differentiate between the terminologies modified-atmosphere storage (MAS) and packaging (MAP) from controlled atmosphere storage (CAS) and packaging (CAP) (1 mark)
3. List the main advantages of heat application in food processing (6 marks)
4. Placing each in its distinct category, enumerate nine examples of oligosaccharides found in biological systems. (6 marks)
5. With reason, classify the following amino acids into their respective categories (6 marks)
Lysine
Serine
Tyrosine
Threonine
Arginine
Glycine
6. The quality of raw food material is judged upon four quality factors/ characteristics. Briefly describe these characteristics (8 marks)

Section B
7. Analyse the physical chemical properties of food that influence the growth of microorganisms in food material. (20 marks)
8. In tabular manner, summarize the main methods of food preservation showing the effect and disadvantages of each to a food product. (20 marks)
9. Through the use of examples, anayse the chemical factors responsible for food deterioration and spoilage. (20 marks)

Hfn 409: Food Processing, Preservation And Storage Question Paper

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