Exam Details
| Subject | Food Fundamentals and Chemistry | |
| Paper | ||
| Exam / Course | Post Graduate Diploma in Food Safety and Quality Management | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
Discuss the application of both starchy and non-starchy polysaccharides in food.
What is an antioxidant? Give examples of natural and synthetic.
During measurement of quality of fat RM and PV values are quite important. Why?
List the components of a modern liquid chromatograph.
3. Describe the role of structure of water in determining its unique properties.
How is immobilization of enzymes beneficial? How is it achieved .
What is retrogradation
What are the various health benefits associated with honey
Organic foods are quite a cause of concern as well as beneficial. Reflect on this.
Describe various methods of freezing for food.
What is modified atmospheric packaging?
Characterize the differences among pasteurization, urn and sterilization?
Eco-friendly edible packaging serves many functions. Elaborate.
8. Write short notes on any four
Changing scenario of food consumption.
Food legumes importance in diet
Methods of slaughter
Types of cheese
Curing of fish
What is an antioxidant? Give examples of natural and synthetic.
During measurement of quality of fat RM and PV values are quite important. Why?
List the components of a modern liquid chromatograph.
3. Describe the role of structure of water in determining its unique properties.
How is immobilization of enzymes beneficial? How is it achieved .
What is retrogradation
What are the various health benefits associated with honey
Organic foods are quite a cause of concern as well as beneficial. Reflect on this.
Describe various methods of freezing for food.
What is modified atmospheric packaging?
Characterize the differences among pasteurization, urn and sterilization?
Eco-friendly edible packaging serves many functions. Elaborate.
8. Write short notes on any four
Changing scenario of food consumption.
Food legumes importance in diet
Methods of slaughter
Types of cheese
Curing of fish
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
- Food Fundamentals and Chemistry
- Food Laws and standards
- Food Microbilogy
- Food Safety and Quality Management Systems
- Principles of Food Safety and Quality Management