Exam Details
| Subject | Food Microbiology and Safety | |
| Paper | ||
| Exam / Course | Master of Science in Dietetics and Food Service management | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IMFN-0031
CO
n MASTER OF SCIENCE (DIEI'EI'ICS AND CO FOOD SERVICE MANAGEMENT)
o
o
Term-End Examination
June, 2016
MFN-003 FOOD MICROBIOLOGY AND SAFETY
Time 21h hours Maximum Marks 75
Note: Questioll No. 1 is compulsory.
Attempt five questiolls ill all.
All questions carry equal marks.
Attempt all the parts of the question together at one place.
1. Give one example of each:
Anaerobic Spare Former
Causative agent of BSE
Biogenic amine
Sea food toxin
Mycotoxin
Heavy metal found in fishes
Sanitizing agent
Probiotic organism
Food adulterant
Antioxidant
Physical hazard in food
Food borne virus
Plant toxicant
Flexible polymer
Food color
2. State the significance of the following with respect to food safety: (any three)
Personal Hygiene
VRD's
Dioxins
Cleaning Agents
3. Define the following:
ADI
PRPs
GMPs
Probiotics
Food Infection
4. What are the sources of contamination of food?
"Different types of hazards are associated with food". Justify the statement giving examples.
5. Define Risk Analysis.
What are the components of Risk Analysis? Explain.
6. What is the need of HACCP in the food industry
What is the role of ISO in maintaining food safety
7. Write short notes on any three of the following
Bacterial Growth Curve
Spoilage of Canned Food
Codex Alimentaries
Food borne diseases and their types.
CO
n MASTER OF SCIENCE (DIEI'EI'ICS AND CO FOOD SERVICE MANAGEMENT)
o
o
Term-End Examination
June, 2016
MFN-003 FOOD MICROBIOLOGY AND SAFETY
Time 21h hours Maximum Marks 75
Note: Questioll No. 1 is compulsory.
Attempt five questiolls ill all.
All questions carry equal marks.
Attempt all the parts of the question together at one place.
1. Give one example of each:
Anaerobic Spare Former
Causative agent of BSE
Biogenic amine
Sea food toxin
Mycotoxin
Heavy metal found in fishes
Sanitizing agent
Probiotic organism
Food adulterant
Antioxidant
Physical hazard in food
Food borne virus
Plant toxicant
Flexible polymer
Food color
2. State the significance of the following with respect to food safety: (any three)
Personal Hygiene
VRD's
Dioxins
Cleaning Agents
3. Define the following:
ADI
PRPs
GMPs
Probiotics
Food Infection
4. What are the sources of contamination of food?
"Different types of hazards are associated with food". Justify the statement giving examples.
5. Define Risk Analysis.
What are the components of Risk Analysis? Explain.
6. What is the need of HACCP in the food industry
What is the role of ISO in maintaining food safety
7. Write short notes on any three of the following
Bacterial Growth Curve
Spoilage of Canned Food
Codex Alimentaries
Food borne diseases and their types.
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
- Advance Nutrition
- Applied Physiology
- Clinical and Therapeutic Nutrition
- Entrepreneurship and Food Service Management
- Food Microbiology and Safety
- Nutritional biochemistry
- Principles of Food Science
- Public Nutrition
- Research Methods and Biostatistics
- Understanding Computer Applications