Exam Details
| Subject | Principles of Food Science | |
| 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: 3 IMFN-008 I MASTER OF SOENCE (DIEI'E"IICS AND FOOD
SERVICE MANAGEMENT)
Term-End Examination
June, 2016
MFN-oOS PRINCIPLES OF FOOD SCIENCE
Time: 21h hours Maximum Marks 75
Note: Question No.1 is compulsory.
Attempt five questions in all.
All questions carry equal marks.
1. Fill in the blanks
Reaction between amino group of protein and reducing group of sugar at a high temperature is known as reaction.
The science of deformation and flow of matter is known as .
Proteinsfrom sourceslike algae, fungi, bacteria and yeast are .
The chief pigment present in green vegetables is .
Mayonnaise is an example of in emulsion.
Substances that can delay the onset or slow the rate of oxidative deterioration of oil/fats are .
When sensory organs are used to assess the quality of food product the evaluation is said to be
(viii) Loss of liquids from gels upon standing and shrinkage of gel structure is known as .
The major component of film formed on heating of milk is .
Sugar, salt and spices belong to preservatives and are considered relatively safe for consumption.
State True or False and correct the false statements
Flavour is combination of both taste and smell.
Chlorophyll enhances to dark green colour when food is heated in acidic solution.
Eggs loose their heat coagulation properties on drying.
Water activity is the ratio of vapour pressure of a food to the vapour pressure of pure water.
Caramelization is formation of dark coloured complexes when sugars are heated at high temperature.
2. Differentiate between colloids and crystalloids. Describe properties of colloidal system.
What are the various factors affecting the process of deep fat frying?
3. How does the dough formation takes place? Describe the factors affecting the protein-protein interaction during dough formation.
What is the affect of heat processing on milk and Eggs?
4. Mention any two applications of whey protein concentrates and say protein concentrates.
Give the functional and nutritional role of essential minerals in food industry.
5. What are the various methods of concentration being used in food processing
Enlist five fermented foods consumed in India.
6. Enumerate various causes of food spoilage. Discuss briefly the principles and methods of food preservation.
7. Differentiate between any five:
Blanching and Pasteurization
Drying and Concentration
Emulsions and Foams
Sieving and Winnowing
Sensory evaluation and Objective evaluation
Protein Isolates and Protein hydrolysate
Enzymatic and non-enzymatic browning
SERVICE MANAGEMENT)
Term-End Examination
June, 2016
MFN-oOS PRINCIPLES OF FOOD SCIENCE
Time: 21h hours Maximum Marks 75
Note: Question No.1 is compulsory.
Attempt five questions in all.
All questions carry equal marks.
1. Fill in the blanks
Reaction between amino group of protein and reducing group of sugar at a high temperature is known as reaction.
The science of deformation and flow of matter is known as .
Proteinsfrom sourceslike algae, fungi, bacteria and yeast are .
The chief pigment present in green vegetables is .
Mayonnaise is an example of in emulsion.
Substances that can delay the onset or slow the rate of oxidative deterioration of oil/fats are .
When sensory organs are used to assess the quality of food product the evaluation is said to be
(viii) Loss of liquids from gels upon standing and shrinkage of gel structure is known as .
The major component of film formed on heating of milk is .
Sugar, salt and spices belong to preservatives and are considered relatively safe for consumption.
State True or False and correct the false statements
Flavour is combination of both taste and smell.
Chlorophyll enhances to dark green colour when food is heated in acidic solution.
Eggs loose their heat coagulation properties on drying.
Water activity is the ratio of vapour pressure of a food to the vapour pressure of pure water.
Caramelization is formation of dark coloured complexes when sugars are heated at high temperature.
2. Differentiate between colloids and crystalloids. Describe properties of colloidal system.
What are the various factors affecting the process of deep fat frying?
3. How does the dough formation takes place? Describe the factors affecting the protein-protein interaction during dough formation.
What is the affect of heat processing on milk and Eggs?
4. Mention any two applications of whey protein concentrates and say protein concentrates.
Give the functional and nutritional role of essential minerals in food industry.
5. What are the various methods of concentration being used in food processing
Enlist five fermented foods consumed in India.
6. Enumerate various causes of food spoilage. Discuss briefly the principles and methods of food preservation.
7. Differentiate between any five:
Blanching and Pasteurization
Drying and Concentration
Emulsions and Foams
Sieving and Winnowing
Sensory evaluation and Objective evaluation
Protein Isolates and Protein hydrolysate
Enzymatic and non-enzymatic browning
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