Exam Details
| Subject | food product development & packaging techniques | |
| Paper | ||
| Exam / Course | m.sc food chemistry & food processing | |
| Department | ||
| Organization | loyola college | |
| Position | ||
| Exam Date | May, 2018 | |
| City, State | tamil nadu, chennai |
Question Paper
1
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI 600 034
M.Sc.DEGREE EXAMINATION FOOD CHEMISTRY AND FOOD PROCESSING
FOURTHSEMESTER APRIL 2018
FP 4807- FOOD PRODUCT DEVELOPMENT PACKAGING TECHNIQUES
Date: 08-05-2018 Dept. No. Max. 100 Marks
Time: 09:00-12:00
Part A
Answer all the questions. 10 x 2 =20 marks
1. List the steps in new product development.
2. Give examples of innovative products.
3. Define sensitivity threshold.
4. Mention the steps involved in food product auditing.
5. What are the different scales used in sensory evaluation?
6. List any three advantages of using glasses in food packaging.
7. What are biodegradable polymers?
8. Mention the basic information required for food labeling.
9. Explain the uses of modified atmospheric packaging.
10. Define intelligent packaging.
Part B
Answer any eight questions. 8 x 5 40 marks
11. What is a stage-gate processing? Write its significance in new product development.
12. Explain the various techniques involved in conserving traditional foods products.
13. Bring out the components of food product authorization.
14. Write short notes of bar coding of food products.
15. Discuss how the panel of judges for sensory evaluation of foods is trained?
16. Design an interview schedule to evaluate the sensory properties of diabetic biscuits with incorporation of flax and chia seeds.
17. Write a short note on food product testing and its efficacy in food safety.
18. What is the consideration to be made while selecting appropriate packaging material for liquid foods?
19. Bring out the properties, advantages and disadvantages of using plastics as packaging materials.
20. Write short notes on uses of active packaging.
21. Discuss briefly metal reception format for food packaging.
22. Highlight the role of FSSAI in packaging and labeling of foods.
Part C
Answer any four questions. 4 x 10 40 marks
23. Classify the various types of new products and bring out the characteristics of each with suitable examples.
24. Discuss various tools used in the sensory evaluation of food products and its impact of consumer preference testing.
25. Describe the process of conducting market survey for a new food product to be launched in the near future.
26. Emergence of modified atmospheric packaging promotes smart packaging. Justify.
27. "Food packaging account for almost two-thirds of total packaging waste by volume" Comment and highlight various recycling and waste disposal methods adopted in packaging industry.
28. Write a detailed note on testing and quality assurance of food packaging materials.
1
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI 600 034
M.Sc.DEGREE EXAMINATION FOOD CHEMISTRY AND FOOD PROCESSING
FOURTHSEMESTER APRIL 2018
FP 4807- FOOD PRODUCT DEVELOPMENT PACKAGING TECHNIQUES
Date: 08-05-2018 Dept. No. Max. 100 Marks
Time: 09:00-12:00
Part A
Answer all the questions. 10 x 2 =20 marks
1. List the steps in new product development.
2. Give examples of innovative products.
3. Define sensitivity threshold.
4. Mention the steps involved in food product auditing.
5. What are the different scales used in sensory evaluation?
6. List any three advantages of using glasses in food packaging.
7. What are biodegradable polymers?
8. Mention the basic information required for food labeling.
9. Explain the uses of modified atmospheric packaging.
10. Define intelligent packaging.
Part B
Answer any eight questions. 8 x 5 40 marks
11. What is a stage-gate processing? Write its significance in new product development.
12. Explain the various techniques involved in conserving traditional foods products.
13. Bring out the components of food product authorization.
14. Write short notes of bar coding of food products.
15. Discuss how the panel of judges for sensory evaluation of foods is trained?
16. Design an interview schedule to evaluate the sensory properties of diabetic biscuits with incorporation of flax and chia seeds.
17. Write a short note on food product testing and its efficacy in food safety.
18. What is the consideration to be made while selecting appropriate packaging material for liquid foods?
19. Bring out the properties, advantages and disadvantages of using plastics as packaging materials.
20. Write short notes on uses of active packaging.
21. Discuss briefly metal reception format for food packaging.
22. Highlight the role of FSSAI in packaging and labeling of foods.
Part C
Answer any four questions. 4 x 10 40 marks
23. Classify the various types of new products and bring out the characteristics of each with suitable examples.
24. Discuss various tools used in the sensory evaluation of food products and its impact of consumer preference testing.
25. Describe the process of conducting market survey for a new food product to be launched in the near future.
26. Emergence of modified atmospheric packaging promotes smart packaging. Justify.
27. "Food packaging account for almost two-thirds of total packaging waste by volume" Comment and highlight various recycling and waste disposal methods adopted in packaging industry.
28. Write a detailed note on testing and quality assurance of food packaging materials.
1
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