Exam Details
| Subject | food biotechnology | |
| Paper | ||
| Exam / Course | m.sc food chemistry & food processing | |
| Department | ||
| Organization | loyola college | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | tamil nadu, chennai |
Question Paper
1
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI 600 034
M.Sc.DEGREE EXAMINATION -FOOD CHEMISTRY AND FOOD PROCESSING
THIRD SEMESTER APRIL 2018
16PFP3ID01- FOOD BIOTECHNOLOGY
Date: 21-04-2018 Dept. No. Max. 100 Marks
Time: 09:00-12:00
Part A
Answer all the questions. 10 x 2 =20 marks
1. Write a note on Single cell protein.
2. Highlight Solid state and submerged fermentation process.
3.What is Alginate and Carrageenan?
4.What are Bio colors?
5. List the nutritional values of edible mushrooms.
6. What are nutraceuticals?
7. Give an example for a fungal enzyme used in food industry.
8. Expand USDA
9. Name any two mycotoxins
10. What is ferritin?
Part B
Answer ANY EIGHT questions. 8x5=40 marks
11. Comment Mushroom cultivation steps.
12. Write a note on Biopolymers.
13. Explain anti staling agents.
14. Discuss the role of Enzymes in baking Industries.
15. Write a note on Malt Beverages.
16. Explain the types of Sub merged fermentation process.
17.Write notes on micro algae and their nutritional benefits.
18.Give an account on phytoestrogens in food crops.
19.Write short notes on algal transgenics.
20.Briefly discuss the heavy metal contamination and pesticidal residues in foods.
21.Explain Biofortification.
22.Write briefly on cisgenic products.
Part C
Answer ANY FOUR Questions. 4x10=40 marks
23. Write a detailed note on Bioreactors and its applications in Fermentation technology.
24. Explain the role of Enzymes in Fruit juices production and stabilization.
25. Discuss the production process of Chlorella and Spirulina at the industrial scale.
26.Enumerate on edible mushrooms
27.Eloborate on the HACCP analysis.
28.Give a detailed account on the Bt Brinjal issues in India.
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI 600 034
M.Sc.DEGREE EXAMINATION -FOOD CHEMISTRY AND FOOD PROCESSING
THIRD SEMESTER APRIL 2018
16PFP3ID01- FOOD BIOTECHNOLOGY
Date: 21-04-2018 Dept. No. Max. 100 Marks
Time: 09:00-12:00
Part A
Answer all the questions. 10 x 2 =20 marks
1. Write a note on Single cell protein.
2. Highlight Solid state and submerged fermentation process.
3.What is Alginate and Carrageenan?
4.What are Bio colors?
5. List the nutritional values of edible mushrooms.
6. What are nutraceuticals?
7. Give an example for a fungal enzyme used in food industry.
8. Expand USDA
9. Name any two mycotoxins
10. What is ferritin?
Part B
Answer ANY EIGHT questions. 8x5=40 marks
11. Comment Mushroom cultivation steps.
12. Write a note on Biopolymers.
13. Explain anti staling agents.
14. Discuss the role of Enzymes in baking Industries.
15. Write a note on Malt Beverages.
16. Explain the types of Sub merged fermentation process.
17.Write notes on micro algae and their nutritional benefits.
18.Give an account on phytoestrogens in food crops.
19.Write short notes on algal transgenics.
20.Briefly discuss the heavy metal contamination and pesticidal residues in foods.
21.Explain Biofortification.
22.Write briefly on cisgenic products.
Part C
Answer ANY FOUR Questions. 4x10=40 marks
23. Write a detailed note on Bioreactors and its applications in Fermentation technology.
24. Explain the role of Enzymes in Fruit juices production and stabilization.
25. Discuss the production process of Chlorella and Spirulina at the industrial scale.
26.Enumerate on edible mushrooms
27.Eloborate on the HACCP analysis.
28.Give a detailed account on the Bt Brinjal issues in India.
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