Exam Details
| Subject | Food Microbilogy | |
| Paper | ||
| Exam / Course | Post Graduate Diploma in Food Safety and Quality Management | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IMVPI-0011
N 0 POST GRADUATE DIPLOMA IN FOOD SAFETY AND QUALITY MANAGEMENT (PGDFSQM) Term-End Examination June, 2016
MVPI-001 FOOD MICROBIOLOGY
Time 2 Trours Maximum Marks: 50
Note: Attempt any five questions. All questions carry equal marks.
1. Explain the following terms briefly (any five) Water activity Intoxications Food spoilage MPN method Viral pathogens Pure culture methods.
2. Explain 'Standard Plate Count Method' for bacterial enumeration.
3. Fill in the blanks: is not a natural environment for micro -organisms. In 'Swab -Rinse' method the diluent used is .
(c) Micro -organisms that requires high levels of salt for growth are . The science of biological classification is . Micro -organisms that cause disease are called .
(f) is a fermented cabbage product. The term is used when a product contains both probiotics and prebiotics. Saccharomyces is an example of . aw of is equivalent to RH of 95%. is inactive or dormant state of rod shape bacteria.
4. Explain the following (any two) Common methods of food preservation Emerging food borne diseases. Detection and enumeration of spoilage micro -organism.
5. What is the need of rapid detection techniques of micro -organisms
Comment on techniques of gm staining of bacteria.
OR
Comment on technique of spore staining of bacteria.
6. Give an account of Extrinsic and Intrinsic factors responsible for spoilage.
7. Explain Microbial Growth Curve with diagram.
8. Write short notes on any two:
(a) CAMP Test Food borne diseases and agents Microbiological media
N 0 POST GRADUATE DIPLOMA IN FOOD SAFETY AND QUALITY MANAGEMENT (PGDFSQM) Term-End Examination June, 2016
MVPI-001 FOOD MICROBIOLOGY
Time 2 Trours Maximum Marks: 50
Note: Attempt any five questions. All questions carry equal marks.
1. Explain the following terms briefly (any five) Water activity Intoxications Food spoilage MPN method Viral pathogens Pure culture methods.
2. Explain 'Standard Plate Count Method' for bacterial enumeration.
3. Fill in the blanks: is not a natural environment for micro -organisms. In 'Swab -Rinse' method the diluent used is .
(c) Micro -organisms that requires high levels of salt for growth are . The science of biological classification is . Micro -organisms that cause disease are called .
(f) is a fermented cabbage product. The term is used when a product contains both probiotics and prebiotics. Saccharomyces is an example of . aw of is equivalent to RH of 95%. is inactive or dormant state of rod shape bacteria.
4. Explain the following (any two) Common methods of food preservation Emerging food borne diseases. Detection and enumeration of spoilage micro -organism.
5. What is the need of rapid detection techniques of micro -organisms
Comment on techniques of gm staining of bacteria.
OR
Comment on technique of spore staining of bacteria.
6. Give an account of Extrinsic and Intrinsic factors responsible for spoilage.
7. Explain Microbial Growth Curve with diagram.
8. Write short notes on any two:
(a) CAMP Test Food borne diseases and agents Microbiological media
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
- Food Fundamentals and Chemistry
- Food Laws and standards
- Food Microbilogy
- Food Safety and Quality Management Systems
- Principles of Food Safety and Quality Management