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INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY past question for the year 2018 examines 200-level Engineering students of FUTO, offering FST202 course on their knowledge of food science, food technology, food scientists, nutrition, food, phytochemicals, food processing, food industry, food preservation, food preparation

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Past Questions related to INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

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

Human nutrition

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST308

Topics: Human nutrition, annotated human cells, human digestion system, starvation, acid base metabolic switch, glycolysis, aerobic respiration, acidosis, glycogenesis, glycogenolysis, bioavailability, food processing, fiber, phytates, oxalate, nutrient inter relationship, digestion

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

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

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

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

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

Oilseed processing and utilization

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST513

Topics: Oilseed processing, Oilseed utilization, palm oil processing, oilseed processing, African locus bean processing techniques, oil palm fruit processing, palm oil clarification, palm oil purification, palm oil packaging, palm kernel oil production, palm kernel nut, palm kernel oil, palm kernel cake, palm kernel sludge, sunflower seed oil manufacture, groundnut oil characteristics, aqueous alcohol leach, dilute acid leach, moist heat water leach, oil seeds quality, oil seed processing

Food packaging

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST511

Topics: Food packaging, food packaging materials, migration, overall migration, specific migration, food process industry, packaging material barrier property, polymer, package, aseptic packaging, smart packaging, intelligent packaging, glass packaging material, glass container manufacturing, Lacquer in food packaging, form-fill-seal packaging

Polymer processing engineering technology 2

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PTE401

Topics: Polymer processing engineering technology, cellular polymer products, cellular structure production, synthetic foam production, polyurethane foam production, welding plastics, pressure flow, Hagen-Poiseuille equation, reduced viscosity plot, Huggin's equation

Polymer processing technology

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PTE502

Topics: Polymer processing technology, expanded polymer products, copolymer, vacuum forming, transfer moulding process, positive mould, semi positive mould, open flash mould, injection moulding process

Polymer processing engineering technology

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PTE521

Topics: Plastics machining, machinability, polymer processing engineering technology, design, manufacturing composite, specific cutting force

HUMAN NUTRITION

Year: 2018

School: Federal University of Technology, Owerri

Department: Medical, Pharmaceutical and Health science

Course Code: PUH310

Topics: nutrition, food pyramid, food labeling, pregnant women, food

Polymer science 2

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: PTE501

Topics: Polymer science, copolymerization, reactivity ratio, copolymer equation, ring-opening polymerization, anionic ring-opening polymerization, natural polymers, cysteine, glycine, starch, textile fiber processing, sheep shearing, retting, cotton fiber strength

Books related to INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

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

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

Modern Nutrition in Health and Disease, 9th edition

Author: Maurice Shils, James Olson, Moshe Shike, Catharine Ross

School: Edo University

Department: General studies

Course Code: GST211

Topics: Nutrition, proteins, amino acids, carbohydrates, lipids, sterols, energy needs, electrolytes, minerals, water, acid-base balance, calcium, phosphorus, magnesium, zinc, copper, iodine, selenium, ultrace minerals, vitamins, riboflavin, niacin, Pantothenic Acid, folic acid, cobalamin, biotin, Carnitine, Choline, Phosphatidylcholine, Carotenoids, Homocysteine, Cysteine, Taurine, Glutamine, Arginine, Transmembrane Signaling, Hormone, Cytokine, Nutrient Interactions, immune system, oxidative stress, oxidant defense, body composition, maternal nutrition, Diet, Adolescence, Dietary Assessment, Pediatric disorders, Adolescent Disorders, Protein-Energy Malnutrition, Inherited Metabolic Disease, Childhood Obesity, Malabsorption assessment, Esophagus, Stomach, Short Bowel Syndrome, Inflammatory Bowel Disease, small bowel disease, celiac disease, Lipoprotein Metabolism, Cardiovascular Disorders, Hyperlipidemia, Atherosclerosis, hypertension, Chronic Congestive Heart Failure, cancer, Osteoporosis, Rheumatic Diseases, bone biology, Hematologic Disorders, Renal Disorders, Retinal Degenerations, respiratory function, Psychiatric Disorders, Behavioral Disorders, Neurologic Disorders, Anorexia Nervosa, Bulimia Nervosa, Hypercatabolic State, infection, trauma, sepsis, Enteral Feeding, Parenteral Nutrition, Nutrition Monitoring, Recommended Dietary Intakes, Alternative Nutrition Therapies, food processing, Food Additives, food Contaminants, Natural Toxins, Food Labeling, Health Claims, Dietary Supplement Legislation

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

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

Novel phytochemicals agents with antineoplastic potential

Author: Afolabi

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: PHARMACOLOGY400

Topics: Carcinogenesis, PHYTOCHEMICALS, ANTICANCER DRUGS, GINGEROL, LYCOPENE, FISETIN, GENISTEIN, APIGENIN, RESVERATROL, KAEMPFEROL, PODOPHYLLOTOXIN, CANNABINOIDS

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

Database System Concepts ,7th edition

Author: Abraham Silberschatz, Henry Korth, S Sudarshan

School: Modibbo Adama University of Technology

Department: Engineering

Course Code: TT301, TT304

Topics: Relational Model, Intermediate SQL, SQL, Advanced SQL, Database Design, E-R Model, Relational Database Design, database design, Complex Data Types, Data Analytics, big data, Physical Storage Systems, Data Storage Structures, Indexing, big data analytics, storage management, Query Processing, Query Optimization, Transactions, Transaction management, Concurrency Control, Recovery System, Database System Architectures, Parallel Storage, Distributed Storage, Parallel database, Distributed database, Parallel Query Processing, Distributed Query Processing, Parallel Transaction Processing, Distributed Transaction Processing, Advanced Indexing Techniques, Indexing Techniques, Blockchain Databases

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

Monogastric Nutrition

Author: TS Olugbemi

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP505

Topics: Monogastric Nutrition, feeding behavior, diet selection, Monogastric digestive systems, reduced cannibalism, decreased ammonia emission, reduced yolk, plasma cholesterol, fibre balance, mineral balance, nitrogen balance, egg pigmentation, meat pigmentation, rabbit digestive tract, protein supplements, feeding standards, vitamin supplements, feed additives, pellet binder, antibiotics, antifungal agents, prebiotics, probiotics, yeasts, enzymes, phytobiotics, organic acids, feed toxins, nutritional deficiency, rickets, Tibial Dyschondroplasia, Osteochondrosis, magnesium deficiency, Selenium deficiency, zinc deficiency, Ammonia toxicity, Iodine deficiency, feed preparation

Parenteral Nutrition

Author: RO Maiyegun

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: PAEDIATRICS

Topics: Total parenteral nutrition, Peripheral parenteral nutrition

Parenteral Nutrition

Author: SA Biliaminu

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: CHEMICAL PATHOLOGY

Topics: Central Venous Access, Central Parenteral Nutrition, Peripherally inserted central catheter, Peripheral Parenteral Nutrition

History and philosophy of science summary

Author: Anglican student fellowship UNILORIN

School: University of Ilorin

Department: General studies

Course Code: GNS311

Topics: structure of science, scientific method, ethics of science, philosophy of science, scientific explanation, matter, renewable energy source, medical plant, tissue culture, food production, food preservation, poultry production, human nutrition, hypothesis, Geomorphological of Africa

Nutrition and Diet Therapy, 6th edition

Author: Carroll Lutz, Erin Mazur, Nancy Litch

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: NSG203

Topics: Nutrition, Diet Therapy, carbohydrates, fats, proteins, energy balance, vitamins, minerals, water, digestion, absorption, metabolism, excretion, family, community nutrition, Life Cycle Nutrition, food management, clinical nutrition, Nutrient Delivery, weight management, food choices, nutritional cate, myplate, carbohydrate counting, cholesterol, dietary fat intake, homeostasis, measuring energy, energy nutrient values, energy intake, Fat-Soluble Vitamins, water-soluble vitamins, Vitamin Supplements, trace minerals, Mineral Supplementation, water balance, water imbalance, digestion

Science & Technology Reporting

Author: KA Nwafor

School: National Open University of Nigeria

Department: Administration, Social and Management science

Course Code: MAC414

Topics: Science Reporting, Technology Reporting, Technology News, science news, Technology News, Technology Writing, science writing

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

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

Tests related to INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Biology (JAMB)

School: WAEC, JAMB & POST UTME

Department:

Course Code: JAMB

Topics: JAMB, UTME, biology, Plant cell, fern, plant biology, nutrition, circulatory system, osmoregulation, ecology, variation, hereditary, gene, chromosome, evolution