Exam Details
| Subject | Quality Assurance | |
| Paper | ||
| Exam / Course | DIPLOMA IN FISH PRODUCTS TECHNOLOGY (DFPT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Expand any ten of the following:
WTO
TBT
OIE
USFDA
CIFT
PSP
PRP
FSMS
TPC
QMS
GLP
APLAC
2. Write short notes on any two of the following:
SPS and TBT agreements
GMP
Chemical hazards
3. Write short notes on any two of the following:
ISI standards for fresh fish
Fish freshness meter
Benefits of HACCP
4. What is the importance of Heavy metal analysis in Quality Control of Foods Give an account of antibiotic residue in seafoods.
Describe important organoleptic indices of spoilage of fish.
Describe the organoleptic evaluation of fresh prawn using scoring key.
6. Give an account of food safety management system.
7. Explain the usefulness of various sensory characteristics in sensory evaluation of fish quality. Mention the seven quality factors used in organoleptic examination of fish.
8. Identify the common pathogens of seafood. Explain anyone in detail.
WTO
TBT
OIE
USFDA
CIFT
PSP
PRP
FSMS
TPC
QMS
GLP
APLAC
2. Write short notes on any two of the following:
SPS and TBT agreements
GMP
Chemical hazards
3. Write short notes on any two of the following:
ISI standards for fresh fish
Fish freshness meter
Benefits of HACCP
4. What is the importance of Heavy metal analysis in Quality Control of Foods Give an account of antibiotic residue in seafoods.
Describe important organoleptic indices of spoilage of fish.
Describe the organoleptic evaluation of fresh prawn using scoring key.
6. Give an account of food safety management system.
7. Explain the usefulness of various sensory characteristics in sensory evaluation of fish quality. Mention the seven quality factors used in organoleptic examination of fish.
8. Identify the common pathogens of seafood. Explain anyone in detail.
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
- Coated Products
- Fish By-Products And Waste Utilization
- Introduction To Fish, Processing, Packaging And Value Addition
- Marketing And Entrepreneurship Development
- Mince And Mince Based Products
- Quality Assurance