Exam Details
| Subject | Food Fundamentals and Chemistry | |
| Paper | ||
| Exam / Course | Post Graduate Diploma in Food Safety and Quality Management | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks in the following with appropriate words:
Chemical reaction between an amino acid and a reducing sugar, usually requiring heat is called
Inability to digest and absorb lactose is termed as
Large value of saponification number indicate that the fatty acids in the oil or fat has hydrocarbon chain.
Iodine value is helpful in detecting the oil/fat.
Groundnut oil has saturation than olive oil.
BHA is an example of antioxidant.
Common name for omega 3 fatty acid is
Annatto colour is obtained from plant.
The best coffee is obtained from plant.
Botanical name of tea is
are substances that can delay the onset or slow the rate of oxidation.
Technique which uses bright light source behind the egg to show detail through the cell is known as
Ashwagandha is also known as
The common name for retinol is
The common name for cynocobalamine is
A cut of meat taken from the sides, belly or back of a pig is called
The thigh and rump of pork is also known as
The milk having 1.5% Fat and 9.0% SNF is called milk.
A disorder primarily caused by lack of Vitamin D is
Milk with added minerals or vitamins is called milk.
Differentiate between the following
Food fortification and Food enrichment.
Muta rotation and Inversion of sugar.
Class I and Class II Preservatives.
Adulteration and Contamination of Food.
Essential and Non-essential amino acids.
Give one word answer for the following:
A property of water due to which it absorb a lot of heat before it become hot.
Esters of Fatty acid with long chain monohydric alcohol.
The molecule having binding capacity
for water.
Energy required to change 1 gm of ice to water vapour.
The natural antioxidant present in vegetable oil.
The natural emulsifier present in milk lipids.
The pH at which proteins have no net charge.
(viii) Sandwich of two or more packaging material.
Breaking of fat into smaller size so that it no longer separates from the milk.
Cooling the ice-cream mix at 2 and keeping it for 4 hours.
What is Cryogenic Freezing
Indicate 5 important advantages of Corrugated Fiber Board (CFB).
List out the general principles and processes for treatment of liquid waste in the food industry.
4. Write short notes on the following:
Rancidity
Biodegradable plastics
TLC
Judging the freshness of a fish
Explain the principle of Kjeldahl method of protein determination and give the function of each reagent used.
What do you understand by sensory evaluation? Describe the types of panel and the criteria used to select them.
Define Food Processing. Briefly describe the various techniques used for this purpose.
Write full-form of
GC-MS
TBHQ
WHO
MUFA
What are GMOs? Highlight the benefits, risks and regulations associated with them.
Define water activity and explain its role in food spoilage.
What are the factors affecting choice of sampling plan?
Describe the role of food additives.
Describe briefly primary, secondary and tertiary processing.
Chemical reaction between an amino acid and a reducing sugar, usually requiring heat is called
Inability to digest and absorb lactose is termed as
Large value of saponification number indicate that the fatty acids in the oil or fat has hydrocarbon chain.
Iodine value is helpful in detecting the oil/fat.
Groundnut oil has saturation than olive oil.
BHA is an example of antioxidant.
Common name for omega 3 fatty acid is
Annatto colour is obtained from plant.
The best coffee is obtained from plant.
Botanical name of tea is
are substances that can delay the onset or slow the rate of oxidation.
Technique which uses bright light source behind the egg to show detail through the cell is known as
Ashwagandha is also known as
The common name for retinol is
The common name for cynocobalamine is
A cut of meat taken from the sides, belly or back of a pig is called
The thigh and rump of pork is also known as
The milk having 1.5% Fat and 9.0% SNF is called milk.
A disorder primarily caused by lack of Vitamin D is
Milk with added minerals or vitamins is called milk.
Differentiate between the following
Food fortification and Food enrichment.
Muta rotation and Inversion of sugar.
Class I and Class II Preservatives.
Adulteration and Contamination of Food.
Essential and Non-essential amino acids.
Give one word answer for the following:
A property of water due to which it absorb a lot of heat before it become hot.
Esters of Fatty acid with long chain monohydric alcohol.
The molecule having binding capacity
for water.
Energy required to change 1 gm of ice to water vapour.
The natural antioxidant present in vegetable oil.
The natural emulsifier present in milk lipids.
The pH at which proteins have no net charge.
(viii) Sandwich of two or more packaging material.
Breaking of fat into smaller size so that it no longer separates from the milk.
Cooling the ice-cream mix at 2 and keeping it for 4 hours.
What is Cryogenic Freezing
Indicate 5 important advantages of Corrugated Fiber Board (CFB).
List out the general principles and processes for treatment of liquid waste in the food industry.
4. Write short notes on the following:
Rancidity
Biodegradable plastics
TLC
Judging the freshness of a fish
Explain the principle of Kjeldahl method of protein determination and give the function of each reagent used.
What do you understand by sensory evaluation? Describe the types of panel and the criteria used to select them.
Define Food Processing. Briefly describe the various techniques used for this purpose.
Write full-form of
GC-MS
TBHQ
WHO
MUFA
What are GMOs? Highlight the benefits, risks and regulations associated with them.
Define water activity and explain its role in food spoilage.
What are the factors affecting choice of sampling plan?
Describe the role of food additives.
Describe briefly primary, secondary and tertiary processing.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Food Fundamentals and Chemistry
- Food Laws and standards
- Food Microbilogy
- Food Safety and Quality Management Systems
- Principles of Food Safety and Quality Management