Exam Details
| Subject | Food Microbiology and Safety | |
| Paper | ||
| Exam / Course | Master of Science in Dietetics and Food Service management | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
Match the items in column A with the items in column B.
Column-A Column-B
MAP Lactobacillus bulgaricus
Yoghurt Carbonates of Calcium
Epidemic Dropsy Urea
Anti-caking agent Argemone mexicana
Milk Packaging
Give full forms of the following
PCB
FAO
PET
HTST
PFA
ERH
HACCP
(viii) UPC
EPA
TBT
Define the following (any five)
Hazard
Rigor mortis
Agmark
Enterotoxin
Antibiotic
Prions
Fill in the blanks:
A low alcohol beverage made from rice is
The temperature at which maximum bacterial growth occurs is called its temperature.
is the process of exposing food to carefully controlled amount of ionising energy to control micro-organisms in food.
Meat has a high activity which is ideal for the growth of microbes.
is caused by Claviceps purpurea.
Floors of food service establishments should have trapped to carry away the liquid wastes.
The objective of is the development of standardization, marking and quality certification in India.
(viii) is a commonly used artificial sweetener in India.
Bacteria which can survive either in the presence or absence of oxygen are called
The most important source of staphylococcus aureus is
3. Write short notes on any four:
Biological hazards
Bacterial growth curve
Pasteurization
Spoilage of milk and milk products
Principles of HACCP
Risk analysis
Food additives
What are street foods? Why is the safety of street foods a major concern
How can we ensure safety and quality of raw material used in preparation of street foods?
What is packaging? What are various methods of packaging?
What is food label? What information is mandatory on food label
Define fermentation. Describe any four fermented products giving the microorganisms involved in their preparation.
What are GM foods? What are advantages of GM foods? Explain with the help of examples.
What is adulteration? What are reasons for adulterations
Give any five adulterant giving their harmful effects.
Column-A Column-B
MAP Lactobacillus bulgaricus
Yoghurt Carbonates of Calcium
Epidemic Dropsy Urea
Anti-caking agent Argemone mexicana
Milk Packaging
Give full forms of the following
PCB
FAO
PET
HTST
PFA
ERH
HACCP
(viii) UPC
EPA
TBT
Define the following (any five)
Hazard
Rigor mortis
Agmark
Enterotoxin
Antibiotic
Prions
Fill in the blanks:
A low alcohol beverage made from rice is
The temperature at which maximum bacterial growth occurs is called its temperature.
is the process of exposing food to carefully controlled amount of ionising energy to control micro-organisms in food.
Meat has a high activity which is ideal for the growth of microbes.
is caused by Claviceps purpurea.
Floors of food service establishments should have trapped to carry away the liquid wastes.
The objective of is the development of standardization, marking and quality certification in India.
(viii) is a commonly used artificial sweetener in India.
Bacteria which can survive either in the presence or absence of oxygen are called
The most important source of staphylococcus aureus is
3. Write short notes on any four:
Biological hazards
Bacterial growth curve
Pasteurization
Spoilage of milk and milk products
Principles of HACCP
Risk analysis
Food additives
What are street foods? Why is the safety of street foods a major concern
How can we ensure safety and quality of raw material used in preparation of street foods?
What is packaging? What are various methods of packaging?
What is food label? What information is mandatory on food label
Define fermentation. Describe any four fermented products giving the microorganisms involved in their preparation.
What are GM foods? What are advantages of GM foods? Explain with the help of examples.
What is adulteration? What are reasons for adulterations
Give any five adulterant giving their harmful effects.
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
- Advance Nutrition
- Applied Physiology
- Clinical and Therapeutic Nutrition
- Entrepreneurship and Food Service Management
- Food Microbiology and Safety
- Nutritional biochemistry
- Principles of Food Science
- Public Nutrition
- Research Methods and Biostatistics
- Understanding Computer Applications