NATIONAL OPEN UNIVERSITY OF NIGERIA
14/16 AHMADU BELLO WAY, VICTORIA ISLAND, LAGOS
SCHOOL OF MANAGEMENT SCIENCES
MARCH/APRIL 2014 EXAMINATION
COURSE CODE: HCM 431 CREDIT UNIT: 2
COURSE TITLE: ADVANCED FOOD AND BEVERAGE PRODUCTION
TIME ALLOWED: 2 HOURS
Instructions: 1. Attempt question Number one (1) and any other two (2).
2. Question number 1 is compulsory and carries 30 marks, while the other
questions carry equal marks each
3. Present all your points in coherent and orderly manner
1. (a) What is food spoilage? Identify the causes of food spoilage (15 marks).
(b) Explain the effects of food spoilage on:
i). Protein
ii). Fruits and vegetables
iii). Fats and oils (5 marks).
2. (a) Define the term ‘food preservation’ (2 marks).
(b) Outline 12 and describe at least 5 methods of food preservation (13 marks).
(c) Discuss briefly, the uses of fermentation in the food industry (5 marks).
3. (a) State and explain the extrinsic and intrinsic parameters that affect bacterial
growth.
(8 marks).
(b) Identify the sources of food contamination (12 marks).
4. (a) Define food additives (2 marks).
(b) Classify the additives into:
i) Additives that promote freshness and prevent deterioration
ii) Additives that amplify or promote sensory qualities (15 marks).
(c) How is the safety of food additives evaluated? (3 marks).
5. (a) Explain five characteristics of bacteria (10 marks).
(b) Explain the following terms:
i) Staining techniques
ii) Food additives
iii) Types of Media (10 marks)
You can get the exam summary answers for this course from 08039407882
Check anoda sample below
