Exam Details
| Subject | Dairy and Food Microbiology | |
| 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. Describe various chemical factors which affect microbial growth and describe their impact on shelf life and spoilage of foods.
2. Describe various thermal technologies used for treatment of fluid milk and dairy products.
3. Discuss various microbiological defects of pasteurised milk and condensed milk, their causative agents and control measures.
Explain the Tagatose pathway for Lactose Utilization by Lactic Acid bacteria.
Describe lactococcal plasmids and their importance.
How genetic interventions can be used to improve the technological and functional attributes dairy starter cultures.
Suggest measures of phage control in Dairy Industry.
6. Explain the concepts of food toxicology and newly emerging food pathogens.
7. Describe the following:
HACCP concept and its implementation
Concept of risk profiling and risk management
2. Describe various thermal technologies used for treatment of fluid milk and dairy products.
3. Discuss various microbiological defects of pasteurised milk and condensed milk, their causative agents and control measures.
Explain the Tagatose pathway for Lactose Utilization by Lactic Acid bacteria.
Describe lactococcal plasmids and their importance.
How genetic interventions can be used to improve the technological and functional attributes dairy starter cultures.
Suggest measures of phage control in Dairy Industry.
6. Explain the concepts of food toxicology and newly emerging food pathogens.
7. Describe the following:
HACCP concept and its implementation
Concept of risk profiling and risk management
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