Exam Details
| Subject | Food Microbiology | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| 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 with suitable words:
group of microbes needs organic source of food (heterotrophic) nutrition, mostly multicellular and consists of long filaments.
The Dairy Fermentation primarily involves conversion of certain organic compounds mainly by
An organism which does not require free oxygen is characterized by
Thermophilic bacteria are capable to grow at and above.
The transfer of harmful bacteria from one food to another or from hands to food is called as
The common symptoms of food poisoning are and
The dietary components which exclusively support the growth of probiotics are referred as
is a microorganism that can grow in high sugar concentration.
Soft rot of carrot is caused by
The fastest method of counting micro-organisms under direct method is
2. Explain the following:
Useful moulds for food industry
Spoilage yeasts with type of spoilage
Bacteriocins
Nutritional types of micro-organisms
Biological spoilage of canned products
3. Give the principles of the following:
Gram Staining
ELISA
Most Probable Number Method
Flow Cytometry
PCR
4. Define growth and describe the growth curve of a bacterial population with a time vs log number figure.
What is ropiness in bread Explain the conditions favouring ropiness in bread.
Explain the spoilage sequence of flour with the increase of water level in the product.
6. List the various types of bacterial spoilage with causative organisms observed in fruits and vegetables. Highlight the steps to control or prevent bacterial spoilage.
7. Explain any five of the following with respect to staphylococcus food poisoning:
Characteristics of organisms
Causes of contamination
Control measures
Isolation
Identification
Enumeration
8. Write short notes on any two of the following:
Five fermented dairy products with fermenting organism
Water Activity
Botulism
group of microbes needs organic source of food (heterotrophic) nutrition, mostly multicellular and consists of long filaments.
The Dairy Fermentation primarily involves conversion of certain organic compounds mainly by
An organism which does not require free oxygen is characterized by
Thermophilic bacteria are capable to grow at and above.
The transfer of harmful bacteria from one food to another or from hands to food is called as
The common symptoms of food poisoning are and
The dietary components which exclusively support the growth of probiotics are referred as
is a microorganism that can grow in high sugar concentration.
Soft rot of carrot is caused by
The fastest method of counting micro-organisms under direct method is
2. Explain the following:
Useful moulds for food industry
Spoilage yeasts with type of spoilage
Bacteriocins
Nutritional types of micro-organisms
Biological spoilage of canned products
3. Give the principles of the following:
Gram Staining
ELISA
Most Probable Number Method
Flow Cytometry
PCR
4. Define growth and describe the growth curve of a bacterial population with a time vs log number figure.
What is ropiness in bread Explain the conditions favouring ropiness in bread.
Explain the spoilage sequence of flour with the increase of water level in the product.
6. List the various types of bacterial spoilage with causative organisms observed in fruits and vegetables. Highlight the steps to control or prevent bacterial spoilage.
7. Explain any five of the following with respect to staphylococcus food poisoning:
Characteristics of organisms
Causes of contamination
Control measures
Isolation
Identification
Enumeration
8. Write short notes on any two of the following:
Five fermented dairy products with fermenting organism
Water Activity
Botulism
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
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds