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Fst 2101: Introduction To Food Science And Technology Question Paper

Fst 2101: Introduction To Food Science And Technology

Course:Bachelor Of Food Science And Technology

Institution: Dedan Kimathi University Of Technology question papers

Exam Year:2012

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KIMATHI UNIVERSITY COLLEGE OF TECHNOLOGY
UNIVERSITY EXAMINATIONS 2012/2013
FIRST YEAR FIRST SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR IN FOOD SCIENCE AND TECHNOLOGY FST 2101: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY DATE:17th December 2012 TIME: 8.30am – 10.30am INSTRUCTIONS: Answer all questions in Section A and any other two in section B SECTION A QUESTION ONE
(a) Define the following
(i) Food science
(ii) Food Technology (4 marks)
(b) Describe six functions of protein ( 6 marks)
QUESTION TWO
(a) Describe two dietary reference intake (DRI) values. ( 4 marks)
(b) Explain the two ways through which bacteria causes food-borne illnesses. ( 6 marks)
QUESTION THREE
(a) Describe four functions of lipids. (4 marks)
(b) Using a diagram, discuss moisture sorption isotherm in relation to storage of cereals.
( 6 marks) SECTION B QUESTION FOUR
(a) Using examples of food products, discuss six methods of food preservation. ( 12 marks)
(b) Discuss trans fats and their significance in the foods. (8marks)
QUESTION FIVE
(a) Describe four types of changes in food sample properties that may occur in the interval between sampling and actual analysis. (10 marks)
(b) Discuss four different types of water in foods based on physicochemical properties.
(10 marks)
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QUESTION SIX
(a) Describe four modes of food spoilage and how each can be prevented. (10 marks)
(b) Discuss the role of food science and technology in national development. (10 marks)

Fst 2101: Introduction To Food Science And Technology Question Paper

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