Exam Details
| Subject | Food Chemistry And Nutrition | |
| 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 | June, 2016 | |
| City, State | new delhi, |
Question Paper
Explain with examples the ways in which water is held in foods.
Discuss the functions and deficiency of folic acid.
Explain the chemical properties of proteins.
Write about auto-oxidation and hydrogenation of fats.
How do you process a food sample for the determination of minerals? Write the functions of iron in human body.
Define RDA. What are the various factors to be considered while formulating RDA
Write a note on the classification of enzymes. What is the effect of enzymes on lipids?
What are food additives Explain their use in food industry.
Explain the structure of grain with diagram.
Describe the composition of egg white and yolk. Write about the effect of cooking on egg white.
List the different parts of the cereal grain. What gives wheat its unique quality
Write a note on the proteins present in milk. List the various milk products.
Define essential amino acids and give examples. Write note on protein concentrates.
What are the contributions of fruits and vegetables to the diet?
Explain the process of digestion and absorption of protein in human body.
What are the functions of vitamin c Write a note on its dietary sources.
List the enzymes used in the baking industry and explain how they affect the baking process.
What are emulsions? Explain the use of emulsifiers in food industry.
7. Write short notes on any four:
Sorption isotherm
Complex carbohydrates
Dietary fibers
Food colours
Uniqueness of fish fat
Discuss the functions and deficiency of folic acid.
Explain the chemical properties of proteins.
Write about auto-oxidation and hydrogenation of fats.
How do you process a food sample for the determination of minerals? Write the functions of iron in human body.
Define RDA. What are the various factors to be considered while formulating RDA
Write a note on the classification of enzymes. What is the effect of enzymes on lipids?
What are food additives Explain their use in food industry.
Explain the structure of grain with diagram.
Describe the composition of egg white and yolk. Write about the effect of cooking on egg white.
List the different parts of the cereal grain. What gives wheat its unique quality
Write a note on the proteins present in milk. List the various milk products.
Define essential amino acids and give examples. Write note on protein concentrates.
What are the contributions of fruits and vegetables to the diet?
Explain the process of digestion and absorption of protein in human body.
What are the functions of vitamin c Write a note on its dietary sources.
List the enzymes used in the baking industry and explain how they affect the baking process.
What are emulsions? Explain the use of emulsifiers in food industry.
7. Write short notes on any four:
Sorption isotherm
Complex carbohydrates
Dietary fibers
Food colours
Uniqueness of fish fat
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