Exam Details
| Subject | Food Fundamentals and Chemistry | |
| 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
What are the various functional properties of proteins
On which chemical parameters does drinking water needs to be characterized
2. What is spectroscopy Describe the various measurement modes involved
Why is sampling-plan very important for food analysis
What does iodine number of fat indicate State the principle and procedure involved.
Elaborate on guidelines related to sea food processing.
What do you understand by eggs desugarization. How is it achieved
Differentiate between active and intelligent packaging.
What are the primary treatment steps during effluent treatment
What is the composition of glass for food packaging? List advantages of usage of glass for packaging.
What is bar code? State its benefits.
How is thermal Death time determined? What are the indicator micro-organisms for pasteurization and UHT of milk
What is the principle of liquid chromatography?
8. Write short notes on any four
Fermented milk beverages
Dietary fibre
Disadvantages of milled wheat
Restructured meat products
Comfort foods
On which chemical parameters does drinking water needs to be characterized
2. What is spectroscopy Describe the various measurement modes involved
Why is sampling-plan very important for food analysis
What does iodine number of fat indicate State the principle and procedure involved.
Elaborate on guidelines related to sea food processing.
What do you understand by eggs desugarization. How is it achieved
Differentiate between active and intelligent packaging.
What are the primary treatment steps during effluent treatment
What is the composition of glass for food packaging? List advantages of usage of glass for packaging.
What is bar code? State its benefits.
How is thermal Death time determined? What are the indicator micro-organisms for pasteurization and UHT of milk
What is the principle of liquid chromatography?
8. Write short notes on any four
Fermented milk beverages
Dietary fibre
Disadvantages of milled wheat
Restructured meat products
Comfort foods
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