Exam Details
| Subject | Principles of Food Science | |
| Paper | ||
| Exam / Course | Master of Science in Dietetics and Food Service management | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IMFN-008 I
MASTER OF SCIENCE (DIETETICS AND FOOD
SERVICE MANAGEMENT)
Term-End Examination
December, 2016
MFN-008 PRINCIPLES OF FOOD SCIENCE
Time: 20 hours Maximum Marks 75
Note: Question No.1 is compulsory.
Attempt five questions in all.
All questions carry equal marks.
1. Give one word for the following: 10
Modification of starch structure by physical and chemical means to attain a particular functional property.
An additive that promotes formation of a stable mixture or emulsion of oil and water.
Loss of liquid from gel upon standing and shrinkage of gel structure.
Resistance to flow of liquids.
The pH of a solution in which a protein has no net charge and does not migrate in an electric field.
A process of preserving foods by sealing and heat processing in an air tight vacuum container.
Development of any off or disagreeable flavour in oil fat due to enzymatic or oxidative reaction.
(viii) A fast and a cheap method of freezing in which liquified gases at an atmosphere below -60°C are placed in direct contact with the foods.
The process where seeds sprout and begin to grow.
Ratio of vapour pressure of food to vapour pressure of pure water.
Explain briefly the following
Classification of types of water found in food
Sensory Evaluation of food
2. What are food emulsions? Give examples of various food emulsions and how are these stabilized
Explain briefly the principles of food preservation.
3. Describe the process of starch gelatinization and retrogradation.
List various functions of starches and their applications in food industry.
4. What do you understand by the term Pasteurization Also explain the types of Pasteurisation.
How is the harvesting maturity identified? List the main steps involved during postharvest handling of fresh produce.
5. What is the role of Acceptance testing in sensory evaluation? State different types of Acceptance tests.
5. What is product development? List the need and factors influencing product development.
6. Enumerate the functions of colours in foods.
Describe the use of enzymes in
Baking of bread
Brewing
Clarification of fruit juices and wines
Cheese production
7. Explain briefly any five of the following:
Process of gelation in eggs.
Softening and hardening of Legumes during cooking.
Cooked flavour in milk on heating and other changes.
Formation of emulsion in preparation of mayonnaise.
Increased shelf life of dried vegetables.
Use of whey protein concentrates in preparation of ice cream, processed cheese, sauces and salad dressings.
Conditioning of wheat prior to process of milling.
MASTER OF SCIENCE (DIETETICS AND FOOD
SERVICE MANAGEMENT)
Term-End Examination
December, 2016
MFN-008 PRINCIPLES OF FOOD SCIENCE
Time: 20 hours Maximum Marks 75
Note: Question No.1 is compulsory.
Attempt five questions in all.
All questions carry equal marks.
1. Give one word for the following: 10
Modification of starch structure by physical and chemical means to attain a particular functional property.
An additive that promotes formation of a stable mixture or emulsion of oil and water.
Loss of liquid from gel upon standing and shrinkage of gel structure.
Resistance to flow of liquids.
The pH of a solution in which a protein has no net charge and does not migrate in an electric field.
A process of preserving foods by sealing and heat processing in an air tight vacuum container.
Development of any off or disagreeable flavour in oil fat due to enzymatic or oxidative reaction.
(viii) A fast and a cheap method of freezing in which liquified gases at an atmosphere below -60°C are placed in direct contact with the foods.
The process where seeds sprout and begin to grow.
Ratio of vapour pressure of food to vapour pressure of pure water.
Explain briefly the following
Classification of types of water found in food
Sensory Evaluation of food
2. What are food emulsions? Give examples of various food emulsions and how are these stabilized
Explain briefly the principles of food preservation.
3. Describe the process of starch gelatinization and retrogradation.
List various functions of starches and their applications in food industry.
4. What do you understand by the term Pasteurization Also explain the types of Pasteurisation.
How is the harvesting maturity identified? List the main steps involved during postharvest handling of fresh produce.
5. What is the role of Acceptance testing in sensory evaluation? State different types of Acceptance tests.
5. What is product development? List the need and factors influencing product development.
6. Enumerate the functions of colours in foods.
Describe the use of enzymes in
Baking of bread
Brewing
Clarification of fruit juices and wines
Cheese production
7. Explain briefly any five of the following:
Process of gelation in eggs.
Softening and hardening of Legumes during cooking.
Cooked flavour in milk on heating and other changes.
Formation of emulsion in preparation of mayonnaise.
Increased shelf life of dried vegetables.
Use of whey protein concentrates in preparation of ice cream, processed cheese, sauces and salad dressings.
Conditioning of wheat prior to process of milling.
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
- Advance Nutrition
- Applied Physiology
- Clinical and Therapeutic Nutrition
- Entrepreneurship and Food Service Management
- Food Microbiology and Safety
- Nutritional biochemistry
- Principles of Food Science
- Public Nutrition
- Research Methods and Biostatistics
- Understanding Computer Applications