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 | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks with suitable words:
The word microbial is derived from language.
Common cough and cold is caused by
The Proteinaceous infectious materials are known as
Glass covered plate to hold nutrient media is called
is an example of bacteriocin.
Sauerkraut, Koji, Kefir are all foods.
refers to an organism that does not require 02.
are used in preparation of curd, yoghurt, cheese.
A cottony/ fuzzy growth indicates presence of
For long term storage of culture is useful.
2. Answer the following:
What are the nonliving sources of microbial contamination
Briefly comment on the prevention of Food Borne Illness.
Briefly discuss the microbiological quality of ice-cream.
How does natural Souring or curdling of milk take place?
3. Define:
Cryopreservative agents
CFU
Cross contamination
Mesophilic starters
Bacteriocins
Exopolysaccharides
Thermophilic starters
Endospores
Yeasts
Bacteria
Describe the biological causes of can spoilage.
Types of can spoilage -Explain.
5. Describe following terms in relation to spoilage
Proteolysis
Ropiness
Gas formation
Button formation
Moldy cheese
6. Match the following:
A B
Dye Reduction Test EMB Agar
Spiral plate count Heat resistant bodies
Differential media Peptone
Liquid media Counting grid
Solid media Nigrosin
Organic nitrogen Tartaric acid
PDA agar Slants
Maintenance of MBRT
culture
Acidic dye Agar
Endospore Broth
7. Give the principle of following:
DMC
Spiral plate count
Resazurin Reduction Test
Gram staining
SPC
8. Write short notes on
Need for rapid detection technique
Biosensors
ELISA
Immunomagnetic separation
The word microbial is derived from language.
Common cough and cold is caused by
The Proteinaceous infectious materials are known as
Glass covered plate to hold nutrient media is called
is an example of bacteriocin.
Sauerkraut, Koji, Kefir are all foods.
refers to an organism that does not require 02.
are used in preparation of curd, yoghurt, cheese.
A cottony/ fuzzy growth indicates presence of
For long term storage of culture is useful.
2. Answer the following:
What are the nonliving sources of microbial contamination
Briefly comment on the prevention of Food Borne Illness.
Briefly discuss the microbiological quality of ice-cream.
How does natural Souring or curdling of milk take place?
3. Define:
Cryopreservative agents
CFU
Cross contamination
Mesophilic starters
Bacteriocins
Exopolysaccharides
Thermophilic starters
Endospores
Yeasts
Bacteria
Describe the biological causes of can spoilage.
Types of can spoilage -Explain.
5. Describe following terms in relation to spoilage
Proteolysis
Ropiness
Gas formation
Button formation
Moldy cheese
6. Match the following:
A B
Dye Reduction Test EMB Agar
Spiral plate count Heat resistant bodies
Differential media Peptone
Liquid media Counting grid
Solid media Nigrosin
Organic nitrogen Tartaric acid
PDA agar Slants
Maintenance of MBRT
culture
Acidic dye Agar
Endospore Broth
7. Give the principle of following:
DMC
Spiral plate count
Resazurin Reduction Test
Gram staining
SPC
8. Write short notes on
Need for rapid detection technique
Biosensors
ELISA
Immunomagnetic separation
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