SYLVA INSTITUT OF TECHNOLOGY

FOOD PROCESSING AND VALUE ADDITION INTENSIVE PROGRAME

JUNE – AUGUST FINAL EXAM

Time allowed : 2 hours

Instructions:

 This paper comprises of two sections: Section A and Section B.

 The first section has five compulsory questions;
 the second section has eight optional questions and you are required to attempt only five
 Full credit will only be given when necessary work is shown.

SECTION A (40 Marks)

1. What is food processing

2. 90 KG of Chibwabwa is set for drying using a 20kg/3hours capacity solar dryer. How many hours
will it take to dry the whole lot.
3. Give two practical examples of value addition.
4. What are physical hazards?
5. What is food preservation?

SECTION B (60 Marks)

1. Embracing food safety culture is necessary in food industry; discuss

2. List two reasons why of value addition importance
3. Outline the four stages of food processing
4. What is the distinction between secondary processing and highly processing?
5. What are allergens
6. What do you understand by plant sanitation
7. Explain how tomato is dried for preservation
8. Give two reasons why crop identification is necessary in the field of food processing and value
addition.
MARKING KEY
Section A

1. What is food processing? Food processing is any method used to turn fresh foods into
food products. This can involve one or a combination of the following: washing,
chopping, pasteurizing, freezing, fermenting, packaging and many more
2. 90 KG of Chibwabwa is set for drying using a 20kg/3hours capacity solar dryer. How many
hours will it take to dry the whole lot. (90/20) * 3 = 13.5 hours = 13 hours 30 minutes
3. Give two practical examples of value addition. (a) Making butter from milk; (b) making jam
from tomato
4. What are physical hazards? These are foreign matter that may cause illness or injury. These
may include: Glass, metal, pieces of bones or pests.
5. What is food preservation?  the process of treating and handling food in such a way as to
stop or greatly slow down spoilage and prevent foodborne illness while maintaining
nutritional value, texture and flavour.this process provides for longer shelf life giving
opportunity for future use.

Section B

Section B comprises of questions needing essay type of answers,