Exam Details
| Subject | Fundamentals of Food and Meat Science | |
| Paper | ||
| Exam / Course | Diploma in Meat Technology | |
| 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 blank (any ten)
Protective foods are rich in protein, vitamins and
Night blindness is caused due to deficiency of
Two water soluble vitamins are and
Dietary fibers are made up of
Leucine is an essential acid.
Precursor of vitamin A is
Deficiency of vitamin D leads to a condition known as
Bile juice is secreted by gland.
The elements required for bone formation are calcium and
Bacteria reproduces by a process called fission.
The controlled application of energy from ionizing radiation is known as
Packaging of meat product in a pack without air is known as packaging.
Define body building food and give examples.
What are the functions of carbohydrates in our body?
Why carbohydrates are known as quick energy food
What do you mean by essential amino acid Give two examples.
What are simple lipids? Give examples.
Name different myofibrillar proteins.
Write the functions of calcium or phosphorus in our body.
Name three hormones with the site of their production.
Write one function and one deficiency symptom of each of the following:
Vitamin A
Vitamin C
Iron
Iodine
Why bioflavonoids are considered as good for health?
Discuss digestion of carbohydrates in different parts of gastro intestinal tract.
Write the functions of bile salt.
What is the difference between food allergy and food intolerance
What is meant by 'food borne infections'
Discuss different measures to be taken to prevent food borne illness.
What are the sources of microorganisms in food?
7. How microbial growth in food can be controlled by using physical agents
Write about meat preservation by curing.
Write a note on meat preservation by fermentation.
8. Write short notes on the following (any four)
Irradiation
Enzymes
Meat preservation by chilling
Microbial growth curve
Hurdle technology
Protective foods are rich in protein, vitamins and
Night blindness is caused due to deficiency of
Two water soluble vitamins are and
Dietary fibers are made up of
Leucine is an essential acid.
Precursor of vitamin A is
Deficiency of vitamin D leads to a condition known as
Bile juice is secreted by gland.
The elements required for bone formation are calcium and
Bacteria reproduces by a process called fission.
The controlled application of energy from ionizing radiation is known as
Packaging of meat product in a pack without air is known as packaging.
Define body building food and give examples.
What are the functions of carbohydrates in our body?
Why carbohydrates are known as quick energy food
What do you mean by essential amino acid Give two examples.
What are simple lipids? Give examples.
Name different myofibrillar proteins.
Write the functions of calcium or phosphorus in our body.
Name three hormones with the site of their production.
Write one function and one deficiency symptom of each of the following:
Vitamin A
Vitamin C
Iron
Iodine
Why bioflavonoids are considered as good for health?
Discuss digestion of carbohydrates in different parts of gastro intestinal tract.
Write the functions of bile salt.
What is the difference between food allergy and food intolerance
What is meant by 'food borne infections'
Discuss different measures to be taken to prevent food borne illness.
What are the sources of microorganisms in food?
7. How microbial growth in food can be controlled by using physical agents
Write about meat preservation by curing.
Write a note on meat preservation by fermentation.
8. Write short notes on the following (any four)
Irradiation
Enzymes
Meat preservation by chilling
Microbial growth curve
Hurdle technology
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
- Fresh Meat Technology
- Fundamentals of Food and Meat Science
- Marketing And Entrepreneurship
- Meat Animals and Abattoir Practices
- Meat Packaging And Quality Assurance
- Poultry Products Technology
- Processed Meat Technology
- Utilization Of Animal By-Products