EXAM PAPER: Practical

FIELD: Chemical Engineering

SPECIALTY: Chemical Manufacturing

OPTION:

CREDIT VALUE: 6

OBJECTIVE (S) OF THE PAPER: This paper seeks to assess students on their practical skills acquired
during their training
NATURE OF THE EXAM: PRACTICAL
FORMAT OF THE EXAM:

Exam paper Option Different sections of Duration per Mark Percentage

paper section allocation
Chemical Chemical Instrumentation & 2H30min 50 50%
Manufacturing Manufacturing Process control
Practical
Analytical chemistry 2H30min 50 50%

Total marks 100

SAMPLE QUESTION FOR FOOD SCIENCE PAPER

 Section A: Introduction to food technology

Question 1:

Question 2:

Section B: Applied food science /lifecycle nutrition

Question 3: Breast milk is known as the complete and near perfect food for neonates. However, as the child
grows semi solid or solid foods are progressively introduced.

a) Briefly list and explain five (5) reasons why breast milk is considered the most appropriate food for
neonates (5marks)
b) Mme Aisha is a nursing mother and she wishes to start introducing complementary food to her six (6)
months old child. She sought the expertise of a nutritionist that you are.
i. What do you understand by complementary food? (1mark)
ii. Advise Mme Aisha on how to go about this (10 marks).
c) Breast feeding has a number of benefits for both the mother and child. Outline the importance of breast
feeding to the child as well as the mother (6marks).
d) Proper growth and development of the embryo depends on the supply from maternal diet. Thus
inadequate supply of one or more nutrients may have serious impact on pregnancy out come. Write
short notes on the following, stating clearly the nutrient deficiency, signs and symptoms and possible
remedy (2marks x 4).
i) Cretinism
ii) Neural tube defects (NTDs)
iii) Ricket
iv) Anemia

Question 4: Food processing involves the transformation of raw animal or plant materials into consumer-ready
products, with the objective of stabilizing food products by preventing changes in quality. Write short notes on
(5marks x5)

a) Packaging
b) Freezing
c) Fermentation
d) Osmotic dehydration
e) Thermal treatment
Section A: Meat and poultry technology

Question 1: Meat texture and water holding capacity are very important quality parameters for determining
meat quality. Enumerate and explain the principal factors that affect the above mentioned parameters (5marks

Question 2: Amongst the preservation techniques for meat, refrigeration, freezing, dehydration and curing are
the most common. In a brief and concise manner clearly define and explain how each contributes in the
preservation (5marks x 4)

Section B: Milk and dairy technology

Question 3: Milk is a highly perishable food due to its high water content and richness in nutrient thus, the
urgency to transform to derived products with extended shelf life.

a) list and explain five (5) parameters for evaluating milk quality (5marks)
b) With the help of a flow diagram, describe the processing of milk into yoghurt; clearly highlighting the
biochemical and sensory changes involved (15marks)
c) Briefly outline and explain the various steps in milk handling in order to prevent contamination
(5marks)

Section C: Food chemistry and analysis

Question 4: Polysaccharides are broadly divided into two main groups; the starch polysaccharides (SP) and
none starch polysaccharides (NSP).

a) Compare starch polysaccharides and non starch polysaccharides (2marks)

b) During processing, carbohydrates usually undergo diverse modification depending on the water content
of the medium. Give the names of the phenomena that occur in
i. high-water content medium (1mark)
ii. low water content medium (1mark)
c) Briefly describe the phenomenon that occurs in high-moisture condition (10mark)
d) Enumerate the merits and demerits of the phenomenon that occur in low-moisture condition (1mark)

Question 5: The presence of lipids in food is important for the mouth feel property of the food. However, none
respect of storage or preservation conditions results in off flavor due to rancidity. In a brief and concise manner
discuss the development of off-flavor/rancidity in food substances (5marks)

Section D: Spices and seasoning technology

 PROPOSED EXAM GUIDE FOR NUTRITION SCIENCE

EXAM PAPER: Nutrition Science

FIELD: Agricultural and Food Sciences

SPECIALTY: Food Technology

OPTION:

CREDIT VALUE:

OBJECTIVE (S) OF THE PAPER: To test students’ knowledge on the food, the various nutrients, and their
functions in relation to general well being and promotion of health.
NATURE OF THE EXAM: Written
FORMAT OF THE EXAM:

Exam paper Option Different sections of Duration per Mark Percentage

paper section allocation
Nutrition Food Human Nutrition / 3hours 100 100
Science technology
Biochemistry
Total marks 100
 Proposed Questions for Nutrition science

Section A: Human Nutrition /Biochemistry

Question 1: The digested end products of food substances are taken up from the intestinal lumen into cells by
diverse mechanisms.

a) Give the different sections of the digestive tract, stating the digestive juice, the enzyme (s) and their
function of each (10marks)
b) Briefly outline and differentiate between these mechanisms (3marks).
c) Give the different accessory organs of the digestive system and their respective functions (3marks)

Question 2: If a man consumes a plate of food containing 200grams of proteins, 250grams carbohydrates,
100grams lipids and a 50gram alcoholic beverage.

a) Calculate the energy content of what he consumed (5marks).

b) Considering that 20% of the energy in the food is lost in feces, urine and other metabolic activities.
Calculate the amount of energy made available to his system (2marks).
c) Explain the possible consequences on the man’s health if he remains on such energy intake for
long period of time (2marks)