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. Describe the important nutritional characteristics of food constituents. Also reflect on their functional characteristics.
Enumerate and define ten important indigenous dairy products.
Analyse the causes of post-harvest losses in fruits and vegetables and give suggestions to control the losses.
3. Define and name any four of the following:
Anti-nutritional factors present in pulses.
How does wheatgrass and alfalfa improve health?
Give examples of any five functional foods and give one potential health benefit for each of these.
Give the important features of National Food Processing Policy.
Explain a moisture sorption isotherm with a schematic representation and give its significance in the context of food.
What are enzymes Describe their application in food industry with appropriate examples.
What is the basis of lipid classification Name the various types of lipids with appropriate examples.
Write in brief the effect of food processing on vitamins and minerals.
What is the importance of sample collection in the analysis of food products Describe one sampling method technology related
Describe the principle and procedure of Kjeldahl method used for protein determination.
7. Differentiate between 'Food Preservation' and 'Food Processing'. Explain any two basic methods of food preservation.
Explain the packaging system used for long shelf life of milk and fruit juices in modem food industry.
8. Write short notes on any four of the following:
HPLC Detectors used
Cryogenic Freezing
Oxidation Ditch
Aerobic process in the treatment of liquid wastes
Corrugated Fibre Board Boxes to food products.
Affective Tests under Sensory Evaluation of Food
Enumerate and define ten important indigenous dairy products.
Analyse the causes of post-harvest losses in fruits and vegetables and give suggestions to control the losses.
3. Define and name any four of the following:
Anti-nutritional factors present in pulses.
How does wheatgrass and alfalfa improve health?
Give examples of any five functional foods and give one potential health benefit for each of these.
Give the important features of National Food Processing Policy.
Explain a moisture sorption isotherm with a schematic representation and give its significance in the context of food.
What are enzymes Describe their application in food industry with appropriate examples.
What is the basis of lipid classification Name the various types of lipids with appropriate examples.
Write in brief the effect of food processing on vitamins and minerals.
What is the importance of sample collection in the analysis of food products Describe one sampling method technology related
Describe the principle and procedure of Kjeldahl method used for protein determination.
7. Differentiate between 'Food Preservation' and 'Food Processing'. Explain any two basic methods of food preservation.
Explain the packaging system used for long shelf life of milk and fruit juices in modem food industry.
8. Write short notes on any four of the following:
HPLC Detectors used
Cryogenic Freezing
Oxidation Ditch
Aerobic process in the treatment of liquid wastes
Corrugated Fibre Board Boxes to food products.
Affective Tests under Sensory Evaluation of Food
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