Exam Details
| Subject | Advances in Protein 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
1. Define extrusion cooking. Give principle involved in extrusion cooking. Discuss commercial applications of extrusion.
Define following terms related to proteins:
Dissociation
Solubilization
Precipitation
Association
Aggregation
Flocculation
Coagulation
(viii) Gelation
Discuss in brief the effect of heat on protein structure.
3. Discuss in brief factors affecting stability of casein micelle in milk.
4. Discuss protein-carbohydrate interactions and its relevance to food quality.
5. What is the difference between protein supplementation and complementation? Give examples of protein complementation. Discuss the importance of protein supplementation and complementation in relation to mass institutional feeding programmes.
6. What are bioactive peptides? Discuss methods of production of bioactive peptides. Give properties of various types of bioactive peptides.
7. Discuss animal proteins Vs. plant proteins. What are the benefits and drawbacks of animal and plant protein
Define following terms related to proteins:
Dissociation
Solubilization
Precipitation
Association
Aggregation
Flocculation
Coagulation
(viii) Gelation
Discuss in brief the effect of heat on protein structure.
3. Discuss in brief factors affecting stability of casein micelle in milk.
4. Discuss protein-carbohydrate interactions and its relevance to food quality.
5. What is the difference between protein supplementation and complementation? Give examples of protein complementation. Discuss the importance of protein supplementation and complementation in relation to mass institutional feeding programmes.
6. What are bioactive peptides? Discuss methods of production of bioactive peptides. Give properties of various types of bioactive peptides.
7. Discuss animal proteins Vs. plant proteins. What are the benefits and drawbacks of animal and plant protein
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