Exam Details
| Subject | Microbiology | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks:
Solutes water activity.
Microbes that require free oxygen are called
are most commonly used as energy source.
Avidin is present in
Spoilage due to physical or chemical change is called spoilage.
are used in the manufacture of certain fermented foods.
Kefir is a fermented food obtained from
Reproduction by budding is shown by
Iw staining two contrasting stains are used.
Sulphur di oxide is a preservative used in
2. Explain the following
Water activity and its effect on microbial growth.
Factors affecting water requirement.
Classify micro-organism on the basis of temperature, oxygen and water requirement.
What are the foods needed for growth of micro-organisms
What is the microbiological profile of harvested fruits and vegetables?
4. Briefly discuss the Mycotoxins and their role in foods.
How does a food infection occur
Comment on the occurrence and prevention of cholera.
What are the tips of 'Foodborne Illness Prevention' for consumers
6. Briefly describe the technique of following in food: (anyone)
Aseptic culture technique
Enumeration of bacteria by dilution
7. Briefly discuss the following factors affecting microbial growth:
pH
Oxidation-Reduction potential
Biological structure
8. Write short notes on any two
Categories of foods based on microbial quality
Microbiology of thermally processed foods
General rules for chemical preservation
Solutes water activity.
Microbes that require free oxygen are called
are most commonly used as energy source.
Avidin is present in
Spoilage due to physical or chemical change is called spoilage.
are used in the manufacture of certain fermented foods.
Kefir is a fermented food obtained from
Reproduction by budding is shown by
Iw staining two contrasting stains are used.
Sulphur di oxide is a preservative used in
2. Explain the following
Water activity and its effect on microbial growth.
Factors affecting water requirement.
Classify micro-organism on the basis of temperature, oxygen and water requirement.
What are the foods needed for growth of micro-organisms
What is the microbiological profile of harvested fruits and vegetables?
4. Briefly discuss the Mycotoxins and their role in foods.
How does a food infection occur
Comment on the occurrence and prevention of cholera.
What are the tips of 'Foodborne Illness Prevention' for consumers
6. Briefly describe the technique of following in food: (anyone)
Aseptic culture technique
Enumeration of bacteria by dilution
7. Briefly discuss the following factors affecting microbial growth:
pH
Oxidation-Reduction potential
Biological structure
8. Write short notes on any two
Categories of foods based on microbial quality
Microbiology of thermally processed foods
General rules for chemical preservation
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
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management