Download FOOD PROCESSING FUNDAMENTALS - FST303 Past Question PDF

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FOOD PROCESSING FUNDAMENTALS past question for the year 2010 examines 300-level Agriculture and Veterinary Medicine students of FUTO, offering FST303 course on their knowledge of thermal processing, enthalpy, psychrometrics, refrigeration, food preservation, pasteurization, drying process, fermentation

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Past Questions related to FOOD PROCESSING FUNDAMENTALS

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

Abattoir management and animal products handling 2017 & 2020

Year: 2020

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: AST503

Topics: Abattoir management, animal products handling, milk composition, alveolus, concentrate feeding, pasture feeding, milk production plan, milk handling, milk processing, egg formation, egg shell thickness, eggs, lairage, animal slaughter, livestock judging, carcass evaluation, meat quality, meat color, meat tenderness, meat processing, breeding systems, sheep, goat, smoking meat, meat smoking methods, flat yolks, egg processing, milk pasteurization

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

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

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

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

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

Extension education and psychology 2018&2020

Year: 2020

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: AEX403

Topics: Agricultural extension process, educational psychology, education extension, extension service, social psychology, development psychology, personality psychology, biopsychology, social intelligence, concrete intelligence, motor intelligence, crystallized intelligence, learning experience, learning process, evaluation process

Processing and drying of agricultural products

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PME517

Topics: Agricultural products processing, agricultural products drying, agricultural products processing, humid heat, relative humidity, wet-bulb temperature, dry bulb temperature, enthalpy, latent heat of evaporation, latent heat of vaporization, internal moisture movement, Gibb's Dalton's law of partial pressure

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

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

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

REFRIGERATION,PRESERVATION AND STORAGE OF AGRIC PRODUCT

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PME514

Topics: compressor, refrigeration

Books related to FOOD PROCESSING FUNDAMENTALS

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

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

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

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

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

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

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

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

Introduction to Home Economics Extension

Author: MB Balogun

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: AEM203

Topics: Home Economics Extension, food, nutrition, clothing, textiles, home management, home economics extension, home needs, Home Economic Philosophy, Domesticity, food preservation, food processing, Developmental Psychology, Family Relations, Purchasing Practices, Furnishings, Interior Decoration, Interior Decorations, Household Equipment, Housekeeping

Agricultural processing and storage

Author: BB Shani

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: CRP405

Topics: Agricultural processing, Agricultural storage, post harvest processing, milk processing, milk handling, agricultural product storage, meat preservation, meat handling

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

Ruminant animal production

Author: Grace Jokthan

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP509

Topics: Ruminant animal production, small ruminants, Small Ruminant Housing, Disease Prevention measures, Cattle Breeds, cattle classification, dairy cows management, milking process, milk processing, milk preservation, beef cattle management, cattle disease, cattle parasites

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

Engineering Thermodynamics Work and Heat Transfer ,Fourth edition

Author: Gordon Rogers, Yon Mayhew

School: Rivers State University of Science and Technology

Department: Engineering

Course Code: FEC251

Topics: Engineering Thermodynamics, Work, Heat Transfer, Thermodynamic properties, temperature, Law of Thermodynamics, Non-Flow Processes, Constant volume process, Constant pressure process, Polytropic process, Adiabatic process, Isothermal process, Flow Processes, Nonsteady-flow processes, Boiler, condenser, Throttling, Reciprocating compressor, Cycle efficiency, Reversibility, irreversibility, Exergy, Gibbs function, steady-flow system, Properties of Fluids, Vapour Power Cycles, carnot cycle, rankine cyclel, reheat cycle, regenerative cycle, economiser, air preheater, steam cycles, Gas Power Cycle, gas turbine cycle, Closed-cycle gas turbine, Intercooling, reheating, Combined gas, steam cycles, Reciprocating engine cycles, Heat Pump, Refrigeration Cycles, Reversed Carnot cycle, Practical refrigeration cycles, Water refrigerator, Absorption refrigerators, Gas cycles, Hygrometry, psychrometry

Principles of Chemical Engineering Processes Material and Energy Balances

Author: Nayef Ghasem, Redhouane Henda

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: CHE202

Topics: Chemical Engineering Processes, Material Balance, Energy Balance, temperature measurement, temperature conversion, dimensional homogeneity, dimensionless quantities, process flow sheet, process unit, process streams, mass flow rates, volumetric rates, moles, molecular weight, stream composition, mass fraction, mole fraction, concentration, pressure measurement, pressure-sensing devices, process units, degrees of freedom analysis, process flow diagram, multiunit process flow diagram, mass balance, Stoichiometric Equation, Stoichiometric Coefficients, Stoichiometric Ratio, Limiting Reactant, Excess Reactants, Combustion Reactions, Chemical Equilibrium, Multiple-Unit Process Flowcharts, Single-Phase Systems, Multiphase Systems, Ideal Gas Equation of State, liquid density, solid density, gas density, Real Gas Relationships, Compressibility Factor, Virial Equation of State, van der Waals Equation of State, Soave–Redlich–Kwong Equation of State, Kay’s Mixing Rules, phase diagram, Vapor–Liquid Equilibrium Curve, Vapor Pressure Estimation, Clapeyron Equation, Clausius–Clapeyron Equation, Cox Chart, Antoine Equation, Partial Pressure, Dalton’s Law of Partial Pressures, Gibbs’ Phase Rule, Bubble Point, Dew Point, Critical Point, Kinetic Energy, Potential Energy, energy balance, steam turbine, heaters, coolers, compressors, Mechanical Energy Balance, Enthalpy Calculations, Constant Heat Capacity, Psychrometric Chart, Heat of Reaction, Heats of Formation, Heat of Combustion, Heat of Reaction Method, Unsteady-State Material Balance, Unsteady-State Energy Balance

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

Exergy. Energy, Environment and Sustainable Development, 3rd edition

Author: Ibrahim Dincer, Marc Rosen

School: Edo University

Department: Science and Technology

Course Code: PHY223

Topics: Exergy, thermodynamics, exergy, energy analysis, chemical exergy, Exergy analyses of psychrometric processes, refrigeration analysis, heat pump systems, absorption cooling systems analysis, thermal energy storage systems analysis, drying process analysis, renewable exergy analysis, steam plant exergy analysis, cryogenic systems exergy analysis, Exergetic life cycle assessment, Sectoral exergy analysis, aircraft flight systems Sectoral exergy analysis, fuel cell systems Sectoral exergy analysis

Applied Thermodynamics for engineering technologists ,5th edition

Author: TD Eastop, McConkey

School: Federal University, Oye-Ekiti

Department: Engineering

Course Code: MEE205

Topics: Thermodynamics, steady-flow equation, working fluid, reversible process, polytropic process, heat engine, entropy, exergy, heat engine cycle, carnot cycle absolute temperature scale, constant pressure cycle, air standard cycle. Otto cycle, diesel cycle, dual combustion cycle, combustion, fuels, combustion equations, enthalpy, power plant thermal efficiency, steam cycles, rankine cycle, gas turbine cycles, nozzles, jet propulsion, rotodynamic machinery, reciprocating internal-combustion engines, engine output, engine efficiency, supercharging, refrigeration, heat pumps, reversed heat engine cycles, vapour-compression cycles, gas cycles, psychrometry, air-conditioning, heat transfer, conduction equation, conduction, convection, heat exchangers, black-body radiation, combined cycles

Management Information System

Author: Samuel Toyosi Daniel, Adelowo Oluremi, Bilkisu Katagum

School: National Open University of Nigeria

Department: Administration, Social and Management science

Course Code: BUS401

Topics: Management Information System, DATA PROCESSING, HARDWARE COMPONENTS, memory, DATA Processing, DATA CAPTURING, REPORTING DEVICES, DATA STORAGE DEVICES, FILE ORGANIZATION, DATA PROCESSING TECHNIQUE, TRADITIONAL FILE SYSTEM PROCESSING, DATABASE PROCESSING, DATA PROCESSING PERSONNEL, EVENT PROGRAMMING, VISUAL PROGRAMMING, SYSTEM CLASSIFICATION, SYSTEM, FILE PROCESSING, IT ARCHITECTS, IT INFRASTRUCTURE, ELECTRONIC COMMERCE, E-COMMERCE MERITS, GLOBALIZATION, INTERNATIONAL INSTITUTIONS

Introduction to digital image processing

Author: William Pratt

School: National Open University of Nigeria

Department: Science and Technology

Course Code: CIT891

Topics: digital image processing, Continuous Image Mathematical Characterization, Continuous Image Characterization, light perception, eye physiology, visual phenomena, monochrome vision model, Photometry, Colorimetry, color matching, color spaces, image sampling, image reconstruction, Monochrome Image Sampling Systems, Monochrome Image Reconstruction Systems, Color Image Sampling Systems, image measurement, Discrete Image Mathematical Characterization, Vector-Space Image Representation, Generalized Two-Dimensional Linear Operator, Image Statistical Characterization, Image Probability Density Models, Linear Operator Statistical Representation, Finite-Area Superposition, Finite-Area Convolution, Sampled Image Superposition, Sampled Image Convolution, Circulant Superposition, circulant Convolution, General Unitary Transforms, Fourier transform, cosine transform, sine transform, Hartley transform, Hadamard Transforms, Haar Transforms, Daubechies Transforms, Karhunen–Loeve Transform, wavelet transforms, Linear Processing Techniques, Transform Domain Processing, Transform Domain Superposition, Fast Fourier Transform Convolution, Fourier Transform Filtering, image improvement, Image Enhancement, Contrast Manipulation, Histogram Modification, noise cleaning, Edge Crispening, Color Image Enhancement, Multispectral Image Enhancement, image restoration, image restoration models, Continuous Image Spatial Filtering Restoration, Pseudoinverse Spatial Image Restoration, Statistical Estimation Spatial Image Restoration, Multi-Plane Image Restoration, Geometrical Image Modification, Morphological Image Processing, binary image, Edge Detection, Image Feature Extraction, Image Segmentation, shape analysis, Image Detection, image Registration, Point Processing Image Compression, image compression, video compression, Spatial Processing Image Compression