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PROCESSING OF MISCELLANEOUS COMMODITIES-FUTO-2014,2015,2016,2018,2019 past question for the year 2019 examines 500-level Engineering students of FUTO, offering FST501 course on their knowledge of food product, food, product development

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Past Questions related to PROCESSING OF MISCELLANEOUS COMMODITIES-FUTO-2014,2015,2016,2018,2019

Organoleptic factors of food

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST533

Topics: Food organoleptic factors, food organoleptic evaluation, food extrinsic organoleptic factors, food intrinsic organoleptic factors, food colour, food product development, food moisture content, water sorption isotherm, humectants, food moisture estimation, drying curve water activity, control water activity

INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST202

Topics: food science, food technology, food scientists, nutrition, food, phytochemicals, food processing, food industry, food preservation, food preparation

Fundamentals of food processing

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST303

Topics: Food processing, chilling, precooling, pasteurization, food spoilage, food refrigeration, thermal processing, food preservation, fermentation, wine production, amelioration, aging, food irradiation, food blanching, food dehydration, food concentration

Food laws and standards

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST502

Topics: Food laws, food standards, food control system, food regulatory agencies, food grade salt, international food regulatory agencies, NAFDAC regulation, NAFDAC on food safety, Federal environmental protection agency, Federal ministry of health, Codex Alimentarius, food additive, food contaminant, food control, food hygiene, developing national food laws

Sensory evaluation of foods

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST532

Topics: Food sensory evaluation, sensory evaluation methods, quantitative descriptive analysis, Food sensory profile methods, Food descriptive sensory methods, Food electronic tongue sensory evaluation, Food qualitative sensory analysis, Food analytical sensory evaluation methods, facial reading techniques

Food quality assurance and safety

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST531

Topics: Food quality assurance, food safety, sampling, food control system, food product defects, food hygiene, pest control, food hazard, food poisoning, disinfecting food processing plant equipment, cleaning food processing plant equipment, risk communication, exposure assessment

Principles of food quality management and experimental design

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST407

Topics: Food quality management, null hypothesis, alternative hypothesis, Analysis of variance, ANOVA, food quality control authority, food quality control, food quality assurance, control chart, quality control chart, process variation, process predictability, sampling, variable data, attribute data, X-bar charts, R-chart, P-charts

Fundamental concepts in food process plant design and sanitation

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST403

Topics: Engineering, process engineering, engineering decision making, water treatment, coagulant, biochemical oxygen demand, chemical oxygen demand, food plant sanitation, cleaning efficiency, optimization, food processing plant design, food processing plant sanitation

Engineering properties of foods

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST542

Topics: Food engineering properties, sedimentation equipment working principle, gravitational sedimentation, settling velocities, classifies, centrifugal clarification, feeders, pneumatic transport, fully fluidization, food processing equipment, performing quality control, food colour measurement techniques, food components

PRINCIPLES OF FOOD QUALITY MANAGEMENT AND EXPERIMENTAL DESIGN

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST407

Topics: food quality management, ANOVA, food quality control, quality control, control chart, sampling, HACCP, food safety

Unit operations in food technology

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST301

Topics: Units, dimensions, viscosity, fluid viscosity, pressure, momentum diffusivity, Schmidt number, Lewis number, Sherwood number, logarithmic mean, kinematic viscosity, mass transfer, molecular diffusion, heat transfer, benzene, equimolecular counter diffusion, convective heat transfer, radiative heat transfer, radiation, food technology

Introduction to agric and bioresources engineering

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: ABE222

Topics: Agricultural engineering, bioresources engineering, food processing, aqua cultural production systems, pond system, food production, food crisis, food insecurity, green house effect, climate change

Food packaging

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST511

Topics: Food packaging, food packaging materials, migration, overall migration, specific migration, food process industry, packaging material barrier property, polymer, package, aseptic packaging, smart packaging, intelligent packaging, glass packaging material, glass container manufacturing, Lacquer in food packaging, form-fill-seal packaging

Food machinery

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST305

Topics: Food machinery, electric motor, electric generator, electromagnetic, electromagnetic induction, alternating current, direct current, agglomeration, food processing, concentric drum screen, filtration, rotary drum vacuum filter, sedimentation tanks, clarifiers, sedimentation, homogenization, mixing, agitation, emulsification

Books related to PROCESSING OF MISCELLANEOUS COMMODITIES-FUTO-2014,2015,2016,2018,2019

Principles of Food Science and Technology

Author: JB Fashakin

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: AFS202, FST202

Topics: food, vitamins, food poisoning, food contamination, food adulteration, Food Processing, Preservation Operations, African foods, roots, tubers, cereals, legumes, fruits, vegetables, milk, meat, fish, food chemistry, food microbiology, bacteria, fungi, food packaging, food processing, food preservation, food composition, Vitamins, Fat Soluble Vitamins, Water – Soluble Vitamins, retinol, Thiamine, pantothenic Acid, Pyridoxine, folic acid, Ascorbic Acid, vitamin c, Biotin, Choline, Inositol, mineral elements, trace metals, calcium, phosphorus, magnesium, sodium, potassium, Iodine, Iron, Zinc, fluorine, Food Poisoning, Food Poisoning organism

Fundamental Food Microbiology, 5th Edition

Author: Arun Bhunia, Bibek Ray

School: Edo University

Department: Science and Technology

Course Code: MCB411

Topics: Food microbiology, food fermentation, food spoilage, microbial growth, Biofilm Formation, Microbial Sporulation, microbial Germination, mold spores, yeast spores, bacterial spores, gene transfer, gene cloning, plasmids, Protein Targeting, Protein Engineering, Genome Mapping, genome Sequencing, lactic acid bacteria, Bioengineered Bacteriocins, Drug-Delivery System, Bacteriophages, cell death, cell injury, Fermented Food Production, Fermented Dairy Products, Fermented Milk Products, Yogurt Fermentation, cheeses, cottage cheese, Cheddar Cheese, Fermented Meat Products, Fermented Vegetable Products, Intestinal Bacteria, Probiotics, Bioengineered Probiotics, Food Preservatives, Food Packaging, liposomes, Nanoencapsulation, Microbial Proteins, Food Additives, Single-Cell Proteins, amino acids, Nutraceuticals, Vitamins, Flavor Compounds, Flavor Enhancers, Exopolysaccharides, Microbial Food Spoilage, Food Spoilage Molds, Food Spoilage Yeasts, Eggs, Egg Products, Fish, Crustaceans, Mollusks, Microbial Food Spoilage indicators, microbial foodborne disease, Foodborne Intoxications, Foodborne Bacterial Infections, Salmonella enterica, Listeria monocytogenes, Pathogenic Escherichia coli, Shigella Species, Campylobacter Species, Yersinia enterocolitica, Foodborne Toxico-Infections, Clostridium perfringens, Bacillus cereus, Vibrio cholerae, Enterotoxigenic Escherichia coli, Opportunistic Bacterial Pathogens, Aeromonas hydrophila, Plesiomonas shigelloides, molds, mycotoxins, parasites

Modern Food Microbiology, 7th Edition

Author: James Jay, Martin Loessner, David Golden

School: Edo University

Department: Science and Technology

Course Code: MCB411

Topics: Food Microbiology, food preservation, food spoilage, food poisoning, food legislation, microbial growth, fresh meats, poultry, microbial spoilage, processed meats, sea foods, vegetable, fruit products, milk, fermentation, fermented diary products, Acetic Acid Bacteria, Lactic Acid Bacteria, Dairy Products, Probiotics, Prebiotics, lactose intolerance, nondairy fermented foods, meat products, fish products, breads, plant products, food protection, food sanitizers, Radappertization, food microbial quality, food safety, Hazard Analysis Critical Control Point System, food borne diseases, Staphylococcal Gastroenteritis, Foodborne Listeriosis, Foodborne Gastroenteritis, Salmonellosis, Shigellosis, Yersiniosis, Campylobacteriosis, Foodborne Animal Parasites, protozoa, flatworms, roundworms, Mycotoxins, virus, bacteria

Principles of Food Sanitation, 6th edition

Author: Norman Marriott, Wes Schilling, Robert Gravani

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: AFS202, FST202

Topics: Food Sanitation, production agriculture, food processing, food manufacturing, food retailing, food service, foodborne disease, Aeromonas hydrophila Foodborne Illness, Bacillus cereus Foodborne Illness, Botulism, Campylobacteriosis, Clostridium perfringens Foodborne Illness, Listeriosis, Salmonellosis, Shigellosis, Staphylococcal Foodborne Illness, Trichinosis, Microbial Destruction, Pulsed Light, microbial growth control, Microbial Load Determination, Aerobic Plate Count Technique, Enzyme-Linked Immunoassay Tests, Fraser Enrichment Broth, Immunomagnetic Separation, Flow Cytometry, Microbial Surveillance, Allergen, food contamination sources, personal hygiene, Sanitary Food Handling, cleaning compounds, Cleaning Auxiliaries, sanitizers, Sanitation Equipment, Waste Product Handling, pest control, Liquid Waste Disposal, Low-Moisture Food Manufacturing, Storage Sanitation, Dairy Processing Plant Sanitation, Meat Plant Sanitation, Poultry Plant Sanitation, Seafood Sanitation, Aquaculture Plant Sanitation, Fruit, Vegetable Processing Plant Sanitation, Beverage Plant Sanitation, Foodservice Sanitation

Food biochemistry and food processing, 2nd edition

Author: Benjamin Simpson

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH315

Topics: Food biochemistry, food processing, food analysis, enzymes, browning reaction, water chemistry, biochemistry, enzymology, enzyme classification, enzyme nomenclature, biocatalysis, enzyme engineering, enzyme activities, protein cross-linking, peptic enzyme, seafood enzymes, meat, poultry, seafoods, seafood processing biochemistry, fish collagen, fish gelatin, fish processing, fish quality, milk, diary products, equid milk, milk processing biochemistry, fruits, vegetables, cereals, protein biochemistry, fruit processing biochemistry, vegetable processing biochemistry, non-enzymatic browning, bakery, cereal products, beer fermentation, Rye processing, health foods, probiotics, natural food pigments, food processing, minimally processed foods, food safety, food allergens

Essentials of Food Science, 4th edition

Author: Vickie Vaclavik, Elizabeth Christian

School: University of Ilorin

Department: Agriculture and Veterinary Medicine

Course Code: AFS201, BCH421, ICH312

Topics: evaluation of food quality, water, carbohydrate, starch, pectin, gum, grain, vegetable, fruit, protein, egg, egg products, milk, milk product, fat, oil products, food emulsions, foams, sugar, sweetener, confections, baked products, dough, food preservation, food additives, food packaging, food safety

Product Planning and Development

Author: CI Okeke, Martha Oruku, Oba Adenuga

School: National Open University of Nigeria

Department: Administration, Social and Management science

Course Code: MKT827

Topics: Product Planning, Product Development, Organizational Products, Product Line, Product Mix, Product Life Cycle, New Product Development, New Product Idea Generation, New Product Idea Screening, New Product, Product Development, New Product Positioning, Packaging, Marketing Strategy, Product Management, Labeling, Pre-Test Market Models, Product Rollout Commercialization, Why New Products Fail, branding

FOOD MICROBIOLOGY 2 NOTE AND MATERIAL

Author: DR ANN P.P & AGUNWA

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST551

Topics: food processors, food microbiology

Offshore Operations lecture note 1

Author: PET513

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PET513

Topics: Subsea Production, Offshore field development, Subsea Production Systems, Subsea Well Head, Subsea Christmas Tree, Subsea Manifold System, Subsea Jumper, Subsea Umbilical System, Flow Assurance, Deepwater Development, Shallow-Water Development, Stand-Alone Offshore Field Development, Subsea Tie-Back Development

Environmental health

Author: OI Musa

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: EPIDEMIOLOGY AND COMMUNITY HEALTH200

Topics: Environmental Sanitation, water, municipal water purification, water purification, Coagulation, Flocculation, Sedimentation, Filtration, Disinfection, Chlorination, household water purification, Water standard, Water-borne disease, water-impounding disease, Water-vector disease, housing, building regulation, town-planning authorities, food hygiene, food safety, food handlers, food premises, Food Preservation, food regulation, nosocomial infections, causative organisms, oral health

Food Fortification

Author: Epidemiology and community health

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: EPIDEMIOLOGY AND COMMUNITY HEALTH200

Topics: food vehicle fortificant, Types of food fortification, Methods of food fortification, Rationale for food fortification, Common fortified foods

Marketing Management and Strategy

Author: CI Okeke, Martha Oruku, Oba Adenuga

School: National Open University of Nigeria

Department: Administration, Social and Management science

Course Code: MKT826

Topics: Marketing Management, Marketing Strategy, Marketing Mix, services marketing, Marketing Segmentation, Marketing Planning, Marketing Organization, Marketing Research, Consumer Behaviour, Product Decisions, Product Planning, Product Development, Product Life Cycle, New Product Development, Branding, Packaging Decisions, Indian Consumer Environment, Marketing Communications, Sales Forecasting, Managing Sales Personnel, Sales Personnel, Public Relations

Introduction to Social Sciences and Citizenship Education textbook [Module 1-16]

Author: Mobolaji Hakeen-Ishola, Adisa rasaq, abdulraheem mahumud, Ijaiya Muftau Adeniyi, Afolabi Hafsat Olatanwa

School: University of Ilorin

Department: General studies

Course Code: GNS212

Topics: Social Sciences, Citizenship Education, Bank, interest rate, non-interest banking, Islamic banking, Mass media, News, Journalist, Conflict, microfinance, cashless policy, electronic banking, cashless economy, food insecurity, business in Nigeria, business environment, Dress code, human clothing, Clothing pattern, corporate failure, corporate governance, business failure, citizen, citizenship, citizenship education, Development, process, development process, development plan, Nigeria development process, Sociology, Anthropology, Nigerian policies reform, Nigerian development plan, Nigerian development policy, institution, corruption, Constitution, 1999 Nigerian constitution, Organs of government, Sustainable development, Sustainable development Goals, economic growth, socio-cultural sustainability issues, conventional federalism, Nigerian federalism, revenue collection, government revenue

Corporate Development Mergers and Acquisitions

Author: Ibrahim Idrisu, Olakunbi Lawal

School: National Open University of Nigeria

Department: Administration, Social and Management science

Course Code: ENT410

Topics: Corporate Development, Mergers, Acquisitions, Corporate strategy, Banking Sector Consolidation, Consolidation, products, Product-Mix Strategies, New Product Development, Product Development Theories, Total Quality Management, quality

Environmental health

Author: OI Musa

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: EPIDEMIOLOGY AND COMMUNITY HEALTH200

Topics: environmental sanitation, water, water supply, hydrological cycle, well, water purification, municipal water purification, sanitary well, water standard, food safety, food hygiene, food preservation, food regulation

Animal Nutrition, 7th edition

Author: P McDonald, RA Edwards, JFD Greenhalgh, CA Morgan, LA Sinclair

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP202

Topics: Animal Nutrition, water, carbohydrates, monosaccharide, oligosaccharide, lipids, fats, glycolipids, phospholipids, steroids, terpenes, protein, nucleic acid, amino acid, peptide, vitamins, fat-soluble vitamins, Vitamin B complex, Vitamin C, hypervitaminosis, minerals, acid-base balance, enzymes, digestion, metabolism, protein synthesis, carbohydrate synthesis, digestibility, food energy value, food evaluation, crude protein, lactation, food intake, grass, forage crops, legumes, silage, hay, artificially dried forages, straws, chaff, roots, tubers, cereal grains, cereal by-products, protein concentrates, food additives, animal products

Modern Nutrition in Health and Disease, 9th edition

Author: Maurice Shils, James Olson, Moshe Shike, Catharine Ross

School: Edo University

Department: General studies

Course Code: GST211

Topics: Nutrition, proteins, amino acids, carbohydrates, lipids, sterols, energy needs, electrolytes, minerals, water, acid-base balance, calcium, phosphorus, magnesium, zinc, copper, iodine, selenium, ultrace minerals, vitamins, riboflavin, niacin, Pantothenic Acid, folic acid, cobalamin, biotin, Carnitine, Choline, Phosphatidylcholine, Carotenoids, Homocysteine, Cysteine, Taurine, Glutamine, Arginine, Transmembrane Signaling, Hormone, Cytokine, Nutrient Interactions, immune system, oxidative stress, oxidant defense, body composition, maternal nutrition, Diet, Adolescence, Dietary Assessment, Pediatric disorders, Adolescent Disorders, Protein-Energy Malnutrition, Inherited Metabolic Disease, Childhood Obesity, Malabsorption assessment, Esophagus, Stomach, Short Bowel Syndrome, Inflammatory Bowel Disease, small bowel disease, celiac disease, Lipoprotein Metabolism, Cardiovascular Disorders, Hyperlipidemia, Atherosclerosis, hypertension, Chronic Congestive Heart Failure, cancer, Osteoporosis, Rheumatic Diseases, bone biology, Hematologic Disorders, Renal Disorders, Retinal Degenerations, respiratory function, Psychiatric Disorders, Behavioral Disorders, Neurologic Disorders, Anorexia Nervosa, Bulimia Nervosa, Hypercatabolic State, infection, trauma, sepsis, Enteral Feeding, Parenteral Nutrition, Nutrition Monitoring, Recommended Dietary Intakes, Alternative Nutrition Therapies, food processing, Food Additives, food Contaminants, Natural Toxins, Food Labeling, Health Claims, Dietary Supplement Legislation

Marketing Management

Author: CI Okeke, Mande Samaila, Eunice Adegbola, Bilkisu Katagum

School: National Open University of Nigeria

Department: Administration, Social and Management science

Course Code: MKT401

Topics: Marketing Management, Services Marketing, Marketing Segmentation, Marketing Planning, Marketing Organization, Marketing Research, Consumer Behaviour, Product Decisions, Product Planning, Product Development, Product Life Cycle, New Product, Branding, Packaging Decisions, Pricing Policies, Pricing Practices, Indian Consumer Environment, Marketing Communications, Sales Forecasting, Managing Sales Personnel, Marketing, Public Relations

Development Planning

Author: ZO Amoo

School: National Open University of Nigeria

Department: Administration, Social and Management science

Course Code: CRD426, PAD408

Topics: Development Planning, Planning, Planning Process, Agricultural Development Planning, Nonprofit Development Planning, Personal Development Planning, Individual Development Planning, Professional Development Planning, Urban Development, Market Failure, Resource Mobilization, Resource Allocation, Foreign Aid, Planning Agricultural Development, Project

Introduction to Developmental Psychology

Author: Ajibola Falaye

School: University of Ibadan

Department: Education

Course Code: GCE107

Topics: Developmental Psychology, nature development, human development, human growth, Childhood Development, Child Development, Pre-Natal Development, Neonatal Development, Cognitive development, Socio-Emotional Development, physical development

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