Exam Details
| Subject | Food Chemistry And Nutrition | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
Write the basic requirements of a food chemist.
Explain the significance of sorption and desorption.
How isotherm are classified based on their shape and size
Classify fatty acids based on the type of bonds. Give two examples each.
Explain the steps of auto-oxidation of Lipids.
Write the difference in composition of cow or buffalo milk.
How is gluten isolated from wheat flour? Write the function of wheat gluten in bread making.
Write the functions, deficiency diseases, dietary sources and RDA of iron.
Explain the role of Vitamin -B12 and folic acid.
Discuss the roles of enzymes in food industry.
Why additives are used in processed foods?
What are heavy metals? Write about their toxicity to humans.
Write two physical and chemical properties of milk to check the purity and freshness of milk.
Write on food pyramid and balanced diet.
Write about the crystallization and inversion of sugar.
Name the non-calorific sweeteners permitted in certain processed foods.
Briefly describe the composition of meat.
Discuss briefly the effect of processing on starch.
7. Write short notes on any four of the following:
Dietary fiber
Water activity
Structure of egg
Role of phosphorus and Zinc in human body
Emulsifiers
Difference between fructose and glucose
Explain the significance of sorption and desorption.
How isotherm are classified based on their shape and size
Classify fatty acids based on the type of bonds. Give two examples each.
Explain the steps of auto-oxidation of Lipids.
Write the difference in composition of cow or buffalo milk.
How is gluten isolated from wheat flour? Write the function of wheat gluten in bread making.
Write the functions, deficiency diseases, dietary sources and RDA of iron.
Explain the role of Vitamin -B12 and folic acid.
Discuss the roles of enzymes in food industry.
Why additives are used in processed foods?
What are heavy metals? Write about their toxicity to humans.
Write two physical and chemical properties of milk to check the purity and freshness of milk.
Write on food pyramid and balanced diet.
Write about the crystallization and inversion of sugar.
Name the non-calorific sweeteners permitted in certain processed foods.
Briefly describe the composition of meat.
Discuss briefly the effect of processing on starch.
7. Write short notes on any four of the following:
Dietary fiber
Water activity
Structure of egg
Role of phosphorus and Zinc in human body
Emulsifiers
Difference between fructose and glucose
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
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds