Exam Details
| Subject | Food Fundamentals | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Explain the functions of five major Vitamins and five major Minerals for human body.
What is the status of Food Processing in India?
Explain in brief the concept of Total Quality Management (TQM).
Draw a flow chart for processing of oilseeds.
Enlist important value added products from cereals, pulses and oilseeds.
4. Explain in brief the various products of milk available in the market.
5. What do you understand by a Food Pyramid?
Explain with the help of a chart some Characteristic Traditional Foods of India.
Write the steps involved in 'Post Harvest Handling' of Fruits.
Explain in brief the 'Food Borne Diseases'.
Explain with the help of a table the different quality standards for fruits and vegetables.
Explain in brief the major factors which affect 'Food Deterioration'.
8. Write short notes on any five:
Pulse processing
Meat processing
GMP
Nutritional importance of milk
Importance of spices
Blanching of fruits and vegetables
Myco-toxins
What is the status of Food Processing in India?
Explain in brief the concept of Total Quality Management (TQM).
Draw a flow chart for processing of oilseeds.
Enlist important value added products from cereals, pulses and oilseeds.
4. Explain in brief the various products of milk available in the market.
5. What do you understand by a Food Pyramid?
Explain with the help of a chart some Characteristic Traditional Foods of India.
Write the steps involved in 'Post Harvest Handling' of Fruits.
Explain in brief the 'Food Borne Diseases'.
Explain with the help of a table the different quality standards for fruits and vegetables.
Explain in brief the major factors which affect 'Food Deterioration'.
8. Write short notes on any five:
Pulse processing
Meat processing
GMP
Nutritional importance of milk
Importance of spices
Blanching of fruits and vegetables
Myco-toxins
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
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management