Exam Details
| Subject | Food Quality Testing And Evaluation | |
| 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 any ten from the following:
Wavelength
Refraction
Carrier gas
Hedonic Test
Food Hazard
Rheology
Food infection
Newtonian fluids
Codex Alimentarius commission
Food Flavour
Critical Control Point
Photometer
Explain briefly the concept of Total Quality Management.
Explain the benefits of ISO certification.
Describe the food borne diseases caused by clostridium botulinum.
Name five agencies established under the Export (quality control and inspection) Act,1963.
4. Write short notes on any four from the following:
Quality attributes of food
AGMARK
Good Manufacturing Practices
Swab rinse Test
HACCP
How crude fat is determined in food using soxhlet method
Give the principle of working of pH meter.
Describe the method for estimation of coliform count.
What are the methods that can be exploited to measure jellying properties of pectin
What is Spectroscopy? List the basic components of a Spectrometer.
List three main components of a polarimeter.
Write full form of any five from the following:
GLC
AAS
FID
TCD
HPLC
MMPO
8. What is meant by sensory evaluation? Briefly describe the various methods to carry out a sensory evaluation programme.
Wavelength
Refraction
Carrier gas
Hedonic Test
Food Hazard
Rheology
Food infection
Newtonian fluids
Codex Alimentarius commission
Food Flavour
Critical Control Point
Photometer
Explain briefly the concept of Total Quality Management.
Explain the benefits of ISO certification.
Describe the food borne diseases caused by clostridium botulinum.
Name five agencies established under the Export (quality control and inspection) Act,1963.
4. Write short notes on any four from the following:
Quality attributes of food
AGMARK
Good Manufacturing Practices
Swab rinse Test
HACCP
How crude fat is determined in food using soxhlet method
Give the principle of working of pH meter.
Describe the method for estimation of coliform count.
What are the methods that can be exploited to measure jellying properties of pectin
What is Spectroscopy? List the basic components of a Spectrometer.
List three main components of a polarimeter.
Write full form of any five from the following:
GLC
AAS
FID
TCD
HPLC
MMPO
8. What is meant by sensory evaluation? Briefly describe the various methods to carry out a sensory evaluation programme.
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