Exam Details
| Subject | Food Microbilogy | |
| Paper | ||
| Exam / Course | Post Graduate Diploma in Food Safety and Quality Management | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. Match the following
Candida (i) Emerging food borne pathogen
Psychotrophs (ii) Mold
Ropiness of bread (iii) Aspergillus
Green rot of eggs Reduction test
Alternaria (v) Colon bacteria
Viroid (vi) Yeast
Vitamin K (vii) Cold-tolerant bacteria
MBRT (viii) Pseudomonas fluorescence
E.coli. 0157 H7 Single Stranded RNA
Ochratoxin Bacillus subtilis
2. Define the following
Food bioprocessing
Bacteriocins
Synbiotic
Saccharomyces
MPN
3. State the significance of the following in food safety: (any two)
Biochemical Tests LST -MUG method of E.coli detection
Polymerase chain reaction
Biochemical Kits
Explain the need and scope of food microbiology.
List common molds and yeast involved in food spoilage with diagrams.
Classify foods on the basis of their perishability with examples.
Explain the role of extrinsic parameters affecting microbial growth.
What are the various physical and chemical changes in foods due to growth of micro-organisms
Explain types of microbial spoilage associated with meat and fish products.
7. Write short notes on any four:
CAMP test for Listeria
Immuno -Magnetic Separation
Sal monellosis and Cholera
Probiotics
Biosensor
Candida (i) Emerging food borne pathogen
Psychotrophs (ii) Mold
Ropiness of bread (iii) Aspergillus
Green rot of eggs Reduction test
Alternaria (v) Colon bacteria
Viroid (vi) Yeast
Vitamin K (vii) Cold-tolerant bacteria
MBRT (viii) Pseudomonas fluorescence
E.coli. 0157 H7 Single Stranded RNA
Ochratoxin Bacillus subtilis
2. Define the following
Food bioprocessing
Bacteriocins
Synbiotic
Saccharomyces
MPN
3. State the significance of the following in food safety: (any two)
Biochemical Tests LST -MUG method of E.coli detection
Polymerase chain reaction
Biochemical Kits
Explain the need and scope of food microbiology.
List common molds and yeast involved in food spoilage with diagrams.
Classify foods on the basis of their perishability with examples.
Explain the role of extrinsic parameters affecting microbial growth.
What are the various physical and chemical changes in foods due to growth of micro-organisms
Explain types of microbial spoilage associated with meat and fish products.
7. Write short notes on any four:
CAMP test for Listeria
Immuno -Magnetic Separation
Sal monellosis and Cholera
Probiotics
Biosensor
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
- Food Fundamentals and Chemistry
- Food Laws and standards
- Food Microbilogy
- Food Safety and Quality Management Systems
- Principles of Food Safety and Quality Management