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PRINCIPLES AND PRACTICES OF ENOLOGY past question for the year 2019 examines 500-level Engineering students of FUTO, offering FST521 course on their knowledge of fruit preservation, wine, fermentation, enology

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Past Questions related to PRINCIPLES AND PRACTICES OF ENOLOGY

Fruits and vegetable processing

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST405

Topics: Fruits processing, vegetable processing, beverage manufacturing, fruit juice aeration, blanching, pre processing handling procedures, steaming, fruits preservation, vegetable preservation, preservatives, fruit juice concentration, chemical preservatives, fruit residuals, vegetable residuals

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

Non-Alcoholic beverage technology

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST522

Topics: Non acholic beverage technology, beverages, non-alcoholic beverages, carbonated beverages, drinking water, bottled water processing, manufactured portable water, soft drinks, soft drink manufacture carbonation, sugar syrup production, aromatization, instant tea production, imitation chocolate, chocolate liquor, non-alcoholic beverage concentrates, fruit juice concentrates additives, fruit juice concentrates flavor components, natural sweeteners, synthetic sweeteners, nutritive sweeteners, regular sweeteners, high-intensity sweeteners, producing fruit powder

Oilseed processing and utilization

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST513

Topics: Oilseed processing, Oilseed utilization, palm oil processing, oilseed processing, African locus bean processing techniques, oil palm fruit processing, palm oil clarification, palm oil purification, palm oil packaging, palm kernel oil production, palm kernel nut, palm kernel oil, palm kernel cake, palm kernel sludge, sunflower seed oil manufacture, groundnut oil characteristics, aqueous alcohol leach, dilute acid leach, moist heat water leach, oil seeds quality, oil seed processing

PROCESSING MISCELLANOUS COMMODITIES-2019

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST515

Topics: fermentation, fufu, confectionery, cocoa, coffee

BIOTECHNOLOGY IN FOOD SYSTEMS

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST553

Topics: fermentation, enzyme, protein, yeast, microorganisms, SCP

REFRIGERATION,PRESERVATION AND STORAGE OF AGRIC PRODUCT

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PME514

Topics: compressor, refrigeration

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

Olericulture and pomology

Year: 2020

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: CST507

Topics: vegetable, fruit tree, pods, gourds, squashes, Cole crops, amaranth, pepper diseases, mulching pineapples, vegetable production, fruit nursery management, vegetable nursery management, horticultural production

FOOD PROCESSING FUNDAMENTALS

Year: 2010

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: FST303

Topics: thermal processing, enthalpy, psychrometrics, refrigeration, food preservation, pasteurization, drying process, fermentation

Wood processing, preservation and utilization

Year: 2020

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: FWT413

Topics: Wood processing, wood preservation, wood utilization, sawmilling operation, sawmills, sawing, wood preservative, log deterioration, wood classification

BIOGAS,BIOFUEL TECHNOLOGY

Year: 2018

School: Federal University of Technology, Owerri

Department: Medical, Pharmaceutical and Health science

Course Code: BCH510

Topics: biogas, biomethanol, enzyme kinetics, fermentation

MICROBIAL PHYSIOLOGY AND METABOLISM

Year: 2019

School: Federal University of Technology, Owerri

Department: Science and Technology

Course Code: MCB405

Topics: membrane, bacteria, fermentation, acid, reaction, ammonia

PROCESSING AND STORAGE OF AGRICULTURAL FOOD PRODUCTS

Year: 2018

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: AGR306

Topics: quality control, bio materials, meat processing, natural casing, milk, slaughtering, stunning, fish preservation, water quality, silage, snail, timber processing

Books related to PRINCIPLES AND PRACTICES OF ENOLOGY

LECTURE BRIEFS IN PRINCIPLES AND PRACTICES IN ENOLOGY

Author: CHIJIOKE OSUJI

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST521

Topics: wines, wine making, chaptalization, enology

Postharvest biology and technology for preserving fruit quality

Author: Daniel Valero, María Serrano

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: CRP310

Topics: Postharvest biology, fruit quality preservation technology, fruit ripening, fruit growth, aroma compounds, Carotenoids, Thiol-SH compounds, vitamins, Bioactive compounds, fruit quality, fruit decay, col storage, Chilling injury, Minimizing chilling injury, heat treatments, Calcium treatments, fruit firmness, Polyamine treatments, Polyamine biosynthesis, Preharvest polyamine application, Postharvest polyamine application, 1-Methylcyclopropene treatments, Active packaging, Ethylene absorbers, Antimicrobial fruit packaging

Industrial Microbiology 1

Author: Ozolua Phebean

School: Edo University

Department: Science and Technology

Course Code: MCB414

Topics: Industrial Microbiology, industrial microorganisms, archaea, Corynebacterium, Xanthomonas, antifoams, biological chemicals, fermentation, Ethanol Fermentation, Recombinant Products, culture techniques, Cryopreservation, culture media, Refrigeration, media formulation, Sterilization, Bioreactors, fermentation process optimization, Immobilized Cell Bioreactors, Bioreactor Media, fermenter, fermentation design, Fermentation Process

Transformers, 2nd Edition

Author: Bharat Heavy Electricals Limited

School: Edo University

Department: Engineering

Course Code: EEE213

Topics: Transformers, ideal transformer, magnetic leakage, magnetic circuit, windings, insulation, voltage regulation, tapchanger, electromagnetic force, transformer tank, transformer auxiliaries, transformer oil preservation systems, transformer protection, reactors, traction transformers, rectifier transformers, convertor transformers, controlled shunt reactor, circuit proof transformer, high voltage condenser bushing

Building Materials, Revised Third Edition

Author: SK Duggal

School: Bayero University, Kano

Department: Engineering

Course Code: CIV3302

Topics: Building Materials Principal Properties, Structural Clay Products, Brick's Classification, Brick's Testing, Clay Tiles, Terracotta, Porcelain, stoneware, Earthenware, Glazing, Rocks, Stones, Rock-forming minerals, Rock's Classification, Stone Durability, Stones Application, Stone seasoning, wood, wood Products, Trees Classification, Trees growth, Timber Preservation, Timber testing, Timber Structure, Timber's Fire Resistance, Properties of wood, wood products, wood-products applications, Material for making concrete, Cements, Portland cement, Raw materials chemical composition, Cement Hydration, Rate of Hydration, Hydration water requirement, Cements manufacturing, Cements testing, Cement Types, Cements storage, Aggregates, Aggregates classification, Aggregates characteristics, Deleterious Materials, Organic Impurities, Soundness, Aggregates Thermal Properties, Fine Aggregates, Coarse Aggregates, Cinder Aggregates, Mixing water Quality, Effect of mixing water from different source, Water for washing aggregates, Curing water, Lime, Limestone's Impurities, Limestone's Storage, Lime Vs Cement, Pozzolanas, Concrete, water-cement ratio, workability, Maturity, Defects, Re-vibration, Rheology, Non-destructive testing, Admixture for concrete, Concrete Mix design, Building Mortars, Ferrous Metals, Non-Ferrous Metals, Ceramic Materials, Polymeric Materials, Paints, Enamels, Varnishes, Tar, Bitumen, Asphalt, Gypsum, Special Cements, Cement Concretes, Adhesives, Water proofing materials, Fiber, Geosynthetics, Composite Materials, Smart materials, Asbestos, Thermoc0ol, Heat Insulating Materials, Sound Insulating Materials.

Cellular respiration

Author: PLB203

School: University of Ilorin

Department: Science and Technology

Course Code: PLB203

Topics: Cellular respiration, respiratory quotient, Glycolysis, Krebs cycle, Anaerobic Cellular Respiration, Fermentation, Alcoholic Fermentation, Lactic Acid Fermentation, Fat Respiration, Protein Respiration, pyruvic acid, pyruvate

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

Introduction to Animal Products Processing and Preservation

Author: Olukayode Anthony Makinde

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: Animal Products Processing, Animal Products Preservation, Animal Products Industry, animal growth, animal development, meat production, meat processing, slaughter, meat preservation, meat storage, egg formation, egg production, Egg processing, egg Storage, milk production, milk processing, milk quality, milk storage

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

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

Campbell Biology, 11th Edition

Author: Lisa Urry, Michael Cain, Steven Wasserman, Peter Minorsky, Jane Reece

School: Federal University of Technology, Owerri

Department: Science and Technology

Course Code: BIO101, BIO206, BIO301, BIO304, BIO311, BIO313, ZLY106, ZLY306

Topics: life, water, cell, membrane structure, membrane function, metabolism, cellular respiration, fermentation, photosynthesis, cell communication, cell cycle, genetics, meiosis, Mendel, inheritance, gene expression, Virus, DNA tools, Biotechnology, genomes, evolution, phylogeny, bacteria, Archea, prostist, plant diversity, animal diversity, invertebrate, vascular plant structure, soil nutrition, plant nutrition, angiosperm reproduction, plant form, plant function, animal form, animal function, animal nutrition, gas exchange, immune system, osmoregulation, excretion, hormone, endocrine system, animal production, animal development, neuron, synapse, signaling, nervous system, sensory, motor mechanism, animal behavior, ecology, global change

Introduction to Preservation and conservation

Author: Ben Ojigbani

School: University of Ibadan

Department: Education

Course Code: LIS206

Topics: recording media, paper materials, Modern Paper Making, paper making, Paper Deterioration, Paper Deterioration agents, paper Preservation, paper conservation, Disaster Prevention, De-acidification, Acidity Test, Preventive Conservation, cleaning methods

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

Modern Livestock and Poultry Production, 9th Edition

Author: Frank Flanders, James Gillespie

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP313

Topics: Livestock Production, Poultry Production, domestication, livestock industry, livestock production safety, nutrition, feeding, feed nutrients, feed additives, balancing rations, animal breeding, animal breeding genetics, animal reproduction, animal breeding systems, Beef cattle, marketing beef cattle, swine, feeding wine, swine housing, swine equipment, marketing swine, sheep, goats, sheep feeding, sheep management, horses, horsemanship, horse training, poultry, poultry diseases, poultry parasites, marketing poultry, marketing eggs, dairy cattle, dairy cattle breeds, feeding dairy cattle, dairy herd management, milking management, dairy heard health, dairy housing equipment, marketing milk, rabbits, Bison, ratites, Llamas, Alpacas, Elk

Heart development

Author: Anatomy

School: Chukwuemeka Odumegwu Ojukwu University

Department: Medical, Pharmaceutical and Health science

Course Code: ANA213

Topics: Endocardial tubes, heart tube position, Cardiac folding, heart chambers, Sinus venosus, Heart wall, Ventricles, Septum formation, atrioventricular canal, Atrioventricular valves, Truncus septum formation, arterial cone, Heart Layers, pericardium, myocardium, endocardium, Cardiac Abnormalities, congenital heart disease, patent foramen ovale, heart murmur, tricuspid atresia, Atrial Septal Defects, Double Outlet Right Ventricle, Hypoplastic Left Heart, Patent Ductus Arteriosus, Tetralogy of Fallot, Great Vessel, Ventricular Septal Defects, Pulmonary Atresia, Partial Anomalous Pulmonary Venous Drainage, Aortic Stenosis, Pulmonary Stenosis, Hypertrophic Cardiomyopathy, Blood Vessel Development, Endothelial Progenitors, Vasculogenesis, Angiogenesis, vascular development, Vascular endothelial growth factor, Vascular anomaly, Vascular tumors, Infantile Hemangioma, Congenital Hemangioma, Kaposiform Hemangioendothelioma, Pyogenic granuloma, Capillary malformation, port-wine stains, Lymphatic malformation, Venous malformation, urinary system, Kidney development, nephrogenesis, Pronephros, Mesonephros, Metanephros, Ureter Development, Urinary Bladder Development

Microbiology practical tutorial

Author: MSSN

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: MICROBIOLOGY

Topics: PARASITOLOGY, ONCHOCERCIASIS, LOAISIS, HUMAN TAPEWORM, ECHINOCOCCUS GRANULOSUS, FASCIOLA, SCHITOSOMIASIS, ASCARIS LUMBRICOIDES, HOOK WORM, GUINEA WORM, TRICHINELLA SPIRALIS, LESHMANIASIS, HOUSE FLY, VIROLOGY, VIRAL DETECTION, DNA virus, RNA virus, CRYPTOCOCCUS, mycology, CANDIDA ALBICANS, Aspergillus, bacteriology, blood agar, chocolate agar, nutrient agar, CYSTEINE LACTOSE ELECTROLYTE DEFICIENT AGAR, CLED AGAR, swarming, MAC CONKEY AGAR, LACTOSE FERMENTATION, DEOXYCHOLATE AGAR

Introductory Biochemistry

Author: Usunobun Usunomena

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH221

Topics: Glycolysis, Hexokinase, Pyruvate kinase, pyruvate, Alcoholic Fermentation, Hexokinase, fructose, mannose, galactose, citric acid cycle, Glycogen Metabolism, glycogen metabolism, glycogenolysis, Glycogenesis, Pentose Phosphate Pathway, Hexose Monophosphate Shunt, Phosphogluconate Pathway, Cori cycle, Calvin cycle, respiratory chain, electron transport chain, oxidative phosphorylation, cynaide, carbon monoxide, iodine, chromium, manganese, selenium, copper, zinc, iron, trace elements, cyanocobalamin, Pyridoxine, folic acid, niacin, riboflavin, thiamine

Introduction to Modern Biochemistry, 4th edition

Author: P Karlson

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH316, BCH220

Topics: Biochemistry, Organic Chemistry, functional groups, polymeric compounds, isomerism, amino acids, peptides, proteins, Enzymes, Biocatalysis, Chemical Equilibria, Chemical Energetics, catalysts, enzymes, energetic coupling, energy-rich compounds, enzyme catalysis, Michaelis theory, Coenzymes, prosthetic groups, Oxidoreductases coenzymes, Group-Transferring Coenzymes, nucleic acids, protein biosynthesis, bases nucleosides, nucleotides, deoxyribonucleic Acid, DNA biosynthesis, RNA synthesis, protein biosynthesis, virus biochemistry, Nucleic Acid-Cleaving Enzymes, Phosphatases, protein metabolism, proteolytic enzymes, Endopeptidases, Exopeptidases, Dipeptidases, Amino Acids, Decarboxylation, transamination, Oxidative Deamination, urea cycle, Porphyrins, Hemins, Porphyrin Catalysis blood pigment degradation, Cytochromes, Catalases, Peroxidases, Chlorophyll, biologic Oxidation, oxygen metabolism, Combustion, Biologic Oxidation, redox potential respiratory chain, Electron-Transport Particles, Oxidative Phosphorylation, Respiratory Chain Phosphorylation, Oxygen-Activating Enzymes, citrate cycle, Glyoxylate Cycle, fat metabolism, fats, fatty acids, Phosphatides, Cerebrosides, Gangliosides, Glycerophosphatides, Sphingolipids, cholesterol biosynthesis, sterols, plant steroids, vitamin D, bile acids, stroid hormones, carotenoids, Vitamin A, Tocopherol, Phylloquinone, Ubiquinone, Plastoquinone, Simple Sugars, Monosaccharides, Glucose Oxidation, Glycolysis, Alcoholic Fermentation, fructose metabolism, Aerobic Carbohydrate Breakdown, photosynthesis, Photophosphorylation, water photolysis, Glycosides, Oligosaccharides, Polysaccharides, glycoside bond, disaccharides, Polysaccharides, Homoglycans, Mucopolysaccharides, Carbohydrates Metabolism, fatty acids metabolism, protein metabolism, Endoplasmic Reticulum, cell, Mitochondria, cytoplasm, hormones, hormonal regulation, Adrenocortical Hormones, Gonadal Hormones, Thyroid Hormones, Parathyroid Hormone, Pancreatic Hormones, Hypophyseal Hormones, Tissue Hormones, Pheromones, mineral metabolism, water balance, active transport, Acid-Base Equilibrium, nutrition, vitamins, caloric value, Essential Food Components, Fat-Soluble Vitamins, Water-Soluble Vitamins, digestive tract, liver, blood kidney, urine, Excretion Products, Muscle biochemistry, Nerve Conduction biochemistry

An Introduction to Agricultural Biochemistry

Author: JM Chesworth, T Stuchbury, JR Scaife

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP202

Topics: Agricultural Biochemistry, cell, cell structure, plasma membrane, cytoplasm, water solutions, carbohydrates, fatty acids, lipids, amino acids, proteins, enzymes, purines, pyrimidines, nucleic acids, vitamins, minerals, metabolism, glycolysis, tricarboxylic acid cycle, electron transport, oxidative phosphorylation, Fatty acid oxidation, lipid breakdown, pentose phosphate pathway, Fermentation pathways, photosynthesis, Gluconeogenesis, carbohydrate synthesis, amino acid synthesis, seeds, germination, reproductive growth, Plant nutrition, auxins, gibberellins, Cytokinins, Abscisic acid, Ethylene, Miscellaneous plant growth regulators, lactation, muscle, meat, cell walls, ribosomes, endoplasmic reticulum, mitochondria, water ionization, sugars, glucose, fructose, Polysaccharides, Triacylglycerols, acylglycerols, Glycerophospholipids, Glycosylglycerides, Sphingolipids, phenolics, peptide bonds, protein function, protein structure, Allosteric enzymes

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