Exam Details
| Subject | Food Microbiology | |
| Paper | ||
| Exam / Course | Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. Define the following terms (any ten) putrefaction Preservation Thermoduric microorganisms Exotoxin Anaerobic microorganisms Spoilage Shigella Dysentery Osmotolerant Blanching HTST GRAS Bacteriocin
2. Write short notes on Cholera Desirable properties of food preservatives UHT processing treatments Morphological characteristics of bacteria
3. Describe the various types of spoilage that are observed in canned food products.
4. Differentiate between: D-value and Z-value Food for energy and food for growth Food additives and food preservatives Food borne infection and food borne intoxication
5.(a) What are chemical contaminants of food? Highlight the role of chemicals in food preservation.
6. What are aflatoxins Why they are harmful?
7. Classify microorganisms on the basis of Temperature requirement Oxygen requirement Nutrient degradation capacity and Staining
8. What do you understand by water activity of a food? How does it affect microbial growth Describe the various ways of reducing the water activity.
2. Write short notes on Cholera Desirable properties of food preservatives UHT processing treatments Morphological characteristics of bacteria
3. Describe the various types of spoilage that are observed in canned food products.
4. Differentiate between: D-value and Z-value Food for energy and food for growth Food additives and food preservatives Food borne infection and food borne intoxication
5.(a) What are chemical contaminants of food? Highlight the role of chemicals in food preservation.
6. What are aflatoxins Why they are harmful?
7. Classify microorganisms on the basis of Temperature requirement Oxygen requirement Nutrient degradation capacity and Staining
8. What do you understand by water activity of a food? How does it affect microbial growth Describe the various ways of reducing the water activity.
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
- Baking And Flour Confectionery
- Food Fundamental
- Food Microbiology
- Food Quality Testing And Evaluation
- Marketing And Entrepreneurship
- Milling of Wheat, Maize and Coarse Grains
- Paddy Processing
- Processing Of Pulses And Oilseeds