Exam Details
| Subject | Food Packaging, Safety And Quality Management | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IMFT-0041
POST GRADUATE DIPLOMA IN FOOD
SCIENCE AND TECHNOLOGY (PGDFT)
Term-End Examination
December, 2016
MFT-004: FOOD PACKAGING, SAFETY AND QUALITY MANAGEMENT Time: 3 hours Maximum Marks 70 Note: Attempt six questions in all. Question No.1 is compulsory.
1. Expand the following: 1x5=5
GTR
EMS
GAHP
TBT
FSSA
Define the following (any five) 2x5=10
Food Allergies
GM Foods
Flavor
Active Packaging
Food quality
Tensile strength
Biological hazards
Match the following (Column A with
A B
Paired MAP Comparison Test
Glass ISO 22000
Aflatoxin Physical hazard
Nitrogen Difference Test
PRP's Natural toxicant
2. Give the packaging requirements of any two of the following: 5+5=10
Flesh foods
Dairy products
Bakery products
Write the important properties of packaging materials.
3. What is food contamination? How can HACCP help in reducing the risk of hazards in foods? 2+8=10
4. Write short notes on (any two) 5x2=10
Appearance factors of food
Laboratory Quality Management System
Recent trends in packaging
Sensory tests
5. What is TQM? Explain GMP and GHP. 2+8=10
6. What will you do for waste management in a food processing plant? Write a note on export import policy. 6+4=10
7. Differentiate mandatory and voluntary standards. Explain anyone mandatory food standard. Write a short note on codex.
POST GRADUATE DIPLOMA IN FOOD
SCIENCE AND TECHNOLOGY (PGDFT)
Term-End Examination
December, 2016
MFT-004: FOOD PACKAGING, SAFETY AND QUALITY MANAGEMENT Time: 3 hours Maximum Marks 70 Note: Attempt six questions in all. Question No.1 is compulsory.
1. Expand the following: 1x5=5
GTR
EMS
GAHP
TBT
FSSA
Define the following (any five) 2x5=10
Food Allergies
GM Foods
Flavor
Active Packaging
Food quality
Tensile strength
Biological hazards
Match the following (Column A with
A B
Paired MAP Comparison Test
Glass ISO 22000
Aflatoxin Physical hazard
Nitrogen Difference Test
PRP's Natural toxicant
2. Give the packaging requirements of any two of the following: 5+5=10
Flesh foods
Dairy products
Bakery products
Write the important properties of packaging materials.
3. What is food contamination? How can HACCP help in reducing the risk of hazards in foods? 2+8=10
4. Write short notes on (any two) 5x2=10
Appearance factors of food
Laboratory Quality Management System
Recent trends in packaging
Sensory tests
5. What is TQM? Explain GMP and GHP. 2+8=10
6. What will you do for waste management in a food processing plant? Write a note on export import policy. 6+4=10
7. Differentiate mandatory and voluntary standards. Explain anyone mandatory food standard. Write a short note on codex.
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
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds