Exam Details
Subject | Food Quality Testing and Evaluation | |
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. Define the terms given below
Food quality
Chemical hazard
Viscosity
Texture
Chromatography
CAC
Proximate analysis
FPO
Flavour
Sensory analysis
Briefly explain the food quality attributes that determine their acceptability.
Enumerate the benefits of implementing GMP.
Give full terms of any five listed below:
ISO APEDA
FAO BIS
FPO AAS
Explain food poisoning with few examples.
What do you mean by sensory parameters of food?
Mention two factors that cause bias in sensory tests. Give examples for both.
Explain the Hedonic test for sensory evaluation of fruit products.
5. Write short notes on any four of the following:
Botulism
HACCP
Biological Hazards
PFA Act
plate Count
Explain the hidden attributes of food.
Enumerate the role of quality control unit in a food processing industry.
What are the basic features of "TQM"
Describe the method of protein estimation of food.
What is Pectin? Describe the method for its estimation.
Differentiate between Mass and Weight.
Explain functioning of Analytical Balance.
How pH Meter is used?
Food quality
Chemical hazard
Viscosity
Texture
Chromatography
CAC
Proximate analysis
FPO
Flavour
Sensory analysis
Briefly explain the food quality attributes that determine their acceptability.
Enumerate the benefits of implementing GMP.
Give full terms of any five listed below:
ISO APEDA
FAO BIS
FPO AAS
Explain food poisoning with few examples.
What do you mean by sensory parameters of food?
Mention two factors that cause bias in sensory tests. Give examples for both.
Explain the Hedonic test for sensory evaluation of fruit products.
5. Write short notes on any four of the following:
Botulism
HACCP
Biological Hazards
PFA Act
plate Count
Explain the hidden attributes of food.
Enumerate the role of quality control unit in a food processing industry.
What are the basic features of "TQM"
Describe the method of protein estimation of food.
What is Pectin? Describe the method for its estimation.
Differentiate between Mass and Weight.
Explain functioning of Analytical Balance.
How pH Meter is used?
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