Exam Details
| Subject | Advances in Lipid Technology | |
| Paper | ||
| Exam / Course | PH.D IN DAIRY SCIENCE AND TECHNOLOGY | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
Give the production and consumption pattern of edible oils and fats from the major sources in the world. Describe the status of oils and fats industry in India.
Write the systematic name and structure for
C12 C14 C18 1 d C20 4 and
C18 2 w 6 fatty acids.
What are lipids? Describe the major and minor components of food lipids.
Give the nutritional importance of lipids? Explain the dietary significance of PUFA and CLA in human health.
Describe important physico -chemical properties of milk fat and their significance in its characterization.
Describe the factors influencing stability of milk fat emulsion. Also explain the factors influencing rate of destabilization.
Explain the process and factors affecting the alkali refining process of oils.
Describe the recent developments in degumming of vegetable oils. Write a note on winterization of oil.
Describe the mechanism of formation and growth of fat crystals.
Describe important processing innovations in oils and fats sources for application and utilization in food products.
Give examples of natural antioxidants. Explain mode of action and recent trends in use of natural antioxidants.
Define low fat table spread. Describe the essential ingredients and methods of manufacture of various types of fat spreads.
7. Write short notes. Attempt any four of the following:
Hydrogenation of oil
Salad Oils and Oil based dressings
Changes in fats and oils during frying
Plasticizers
Microbial lipids
Processing and refining of animal fat
Write the systematic name and structure for
C12 C14 C18 1 d C20 4 and
C18 2 w 6 fatty acids.
What are lipids? Describe the major and minor components of food lipids.
Give the nutritional importance of lipids? Explain the dietary significance of PUFA and CLA in human health.
Describe important physico -chemical properties of milk fat and their significance in its characterization.
Describe the factors influencing stability of milk fat emulsion. Also explain the factors influencing rate of destabilization.
Explain the process and factors affecting the alkali refining process of oils.
Describe the recent developments in degumming of vegetable oils. Write a note on winterization of oil.
Describe the mechanism of formation and growth of fat crystals.
Describe important processing innovations in oils and fats sources for application and utilization in food products.
Give examples of natural antioxidants. Explain mode of action and recent trends in use of natural antioxidants.
Define low fat table spread. Describe the essential ingredients and methods of manufacture of various types of fat spreads.
7. Write short notes. Attempt any four of the following:
Hydrogenation of oil
Salad Oils and Oil based dressings
Changes in fats and oils during frying
Plasticizers
Microbial lipids
Processing and refining of animal fat
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
- Advances in Analytical Techniques in Dairy Chemistry
- Advances in Chemistry of Milk Processing
- Advances in Lipid Technology
- Advances in Protein Technology
- Application of Biotechnology in Dairy Industry
- Dairy & Food Engineering-1
- Dairy and Food Microbiology
- Dairy Byproducts Technology and Processing
- Development in Dairy Processing
- Product Monitoring and Process Control
- Research &Development Management in Dairy Processing