Exam Details
| Subject | Food Fundamentals | |
| 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. Describe the chemistry of Carbohydrates and Proteins. Please explain their importance for the human body.
Explain in brief the different parts of Food Industry on major product lines.
What are the functions of 'Export Promotion Council,' with reference to Food
Explain the importance of Cleaning and Grading for a grain processing unit.
Draw a flow chart of improved Pulse Milling Unit.
What is Safe Temperature, Relative Humidity and Moisture content requirement for Food grain storage?
Please write the steps involved in Post Harvest Handling of Vegetables.
What is Evaporative Cooling for storage of food?
Describe in brief some'Anti -microbial' agents used in food.
Explain a few treatments used for prevention of spoilage of food.
What are the 'Food Safety Issues' being faced by a consumer?
Explain the importance of packaging of food for Safety and Quality.
Describe in brief any three methods for preservation of food.
8. Write short notes on any five:
Paddy Husk
Physical method for Evaluation of Fruits
By -product utilization of Fruits
Various constituents of Milk
IQF
Designer Foods
Waxing of Fruits
Explain in brief the different parts of Food Industry on major product lines.
What are the functions of 'Export Promotion Council,' with reference to Food
Explain the importance of Cleaning and Grading for a grain processing unit.
Draw a flow chart of improved Pulse Milling Unit.
What is Safe Temperature, Relative Humidity and Moisture content requirement for Food grain storage?
Please write the steps involved in Post Harvest Handling of Vegetables.
What is Evaporative Cooling for storage of food?
Describe in brief some'Anti -microbial' agents used in food.
Explain a few treatments used for prevention of spoilage of food.
What are the 'Food Safety Issues' being faced by a consumer?
Explain the importance of packaging of food for Safety and Quality.
Describe in brief any three methods for preservation of food.
8. Write short notes on any five:
Paddy Husk
Physical method for Evaluation of Fruits
By -product utilization of Fruits
Various constituents of Milk
IQF
Designer Foods
Waxing of Fruits
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