Exam Details
| Subject | Food Quality Testing and Evaluation | |
| 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. Define the following
Mouth feel
Consistency
Nutritive value
HACCP
AGMARK
Rheology
Proximate analysis
Food Colour Chart
TQM
ISO
2. How do you classify the food quality attributes? Explain.
What are the objectives of the National Food Control Systems?
List the salient features of the earlier PFA Act, 1954.
Mention the specific responsibilities of quality Control Department.
Enlist the principles of HACCP in safety management.
Explain the role played by ISO.
Describe the procedure for protein estimation in given food sample.
6. Write short notes on any two of the following:
Standard Plate Count
pH of foods and equipment used
Sensory Evaluation
7. Explain in brief the following
Botulism
Agmark
Munsell Colour Chart
Polarimetry
CODEX
What do you mean by the term viscosity? Explain.
What are the major parameters included in the microbiological examination of wastes Explain the procedure for determining 'Coliform Count'.
Mouth feel
Consistency
Nutritive value
HACCP
AGMARK
Rheology
Proximate analysis
Food Colour Chart
TQM
ISO
2. How do you classify the food quality attributes? Explain.
What are the objectives of the National Food Control Systems?
List the salient features of the earlier PFA Act, 1954.
Mention the specific responsibilities of quality Control Department.
Enlist the principles of HACCP in safety management.
Explain the role played by ISO.
Describe the procedure for protein estimation in given food sample.
6. Write short notes on any two of the following:
Standard Plate Count
pH of foods and equipment used
Sensory Evaluation
7. Explain in brief the following
Botulism
Agmark
Munsell Colour Chart
Polarimetry
CODEX
What do you mean by the term viscosity? Explain.
What are the major parameters included in the microbiological examination of wastes Explain the procedure for determining 'Coliform Count'.
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