AGRIBUSINESS TECHNOLOGY – SECOND YEAR

EXAMS ON FOOD QUALITY MANAGEMENT – 2½ Hours

Answer all questions

1. Explain the effect of fibre as an anti-nutritional factor.

2. What are the various quality characteristics considered in the service industry?

3. Why is quality important in the food industry?

4. List the different intrinsic quality attribute of a food product.

5. Describe how to determine the acceptable daily intake of a toxicant in foods.

6. Production conditions in animal production can greatly affect the quality of a product.