Exam Details
| Subject | Principles of Food Science | |
| 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
Explain the following in 2-3 lines only.
Caramelization
Reversion flavour
Pickling
Single Cell Proteins
Turnover Rate of OiL
Give one food application for each of the following:
Curdlan
Xanthan Gum
Starches
Phosphates
Rennin/Chymosin
Briefly describe the functional role of sugars in the food industry giving suitable examples.
What is invert sugar? Give an example. Explain its uses in food industry.
Elaborate on the functional use of non starch polysaccharides in the food industry. Give appropriate examples.
3. Explain the following briefly:
How antioxidants delay the onset of rancidity?
Hydration property of proteins.
Protein isolates and concentrates giving examples.
Enzymatic analysis in foods and its uses in food industry.
Classify the colloidal system. Give examples.
Keeping food processing in mind mention the alteration occurring in
-Meat and meat products
-Milk and milk products
Enlist the different methods of thermal processing. Explain anyone in details.
Define functional food. Explain the benefits of consuming functional foods giving appropriate examples.
"Moulds and Yeasts play an important role in food fermentation". Justify the statement highlighting the preparations and their uses.
6. Write short notes on any four of the following:
Freezing systems used in food industry.
Preservation by concentration
Canning: Uses in food industry.
Functions of colour in foods.
Steps involved in preliminary preparation of raw materials
Caramelization
Reversion flavour
Pickling
Single Cell Proteins
Turnover Rate of OiL
Give one food application for each of the following:
Curdlan
Xanthan Gum
Starches
Phosphates
Rennin/Chymosin
Briefly describe the functional role of sugars in the food industry giving suitable examples.
What is invert sugar? Give an example. Explain its uses in food industry.
Elaborate on the functional use of non starch polysaccharides in the food industry. Give appropriate examples.
3. Explain the following briefly:
How antioxidants delay the onset of rancidity?
Hydration property of proteins.
Protein isolates and concentrates giving examples.
Enzymatic analysis in foods and its uses in food industry.
Classify the colloidal system. Give examples.
Keeping food processing in mind mention the alteration occurring in
-Meat and meat products
-Milk and milk products
Enlist the different methods of thermal processing. Explain anyone in details.
Define functional food. Explain the benefits of consuming functional foods giving appropriate examples.
"Moulds and Yeasts play an important role in food fermentation". Justify the statement highlighting the preparations and their uses.
6. Write short notes on any four of the following:
Freezing systems used in food industry.
Preservation by concentration
Canning: Uses in food industry.
Functions of colour in foods.
Steps involved in preliminary preparation of raw materials
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