Exam Details
| Subject | Microbiology | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Justify the following statements (any five)
Growth of microorganisms results in deterioration of foods.
Some bacteria form endospore.
Micro organisms may/may not require accessory food substances.
Some microbes are industrially important.
Foods can be divided in 3 groups based on perishability.
Single cell proteins are non-conventional resources of protein production.
Poisoning capacity of food is related to redox potential.
2. Describe the food borne infection caused by following pathogens (any two)
Salmonella
Enteropathogenic E. Coli.
Bacillus Cereus
3. Define following terms (any five)
Spoilage micro-organisms
Food preservation
Proteolytic micro organisms
Water activity
Fermenter
TDT
Cardinal temperature
4. Explain only using well labelled diagrams/graphs (any two)
TDT curve showing value
F Value
Characteristic arrangement of cocci
What are the ways to reduce water activity?
What is the effect of pH on microbial growth?
6. How would you investigate a 'Food Borne Disease' outbreak? Elaborate.
7. Give the principle of (any four)
Drying
Inhibition of Microbes by weak acids
Aseptic culture technique
Heat transfer theory
Enumeration of bacteria by dilution method
8. Write short notes on (any two)
Factors affecting microorganisms during freezing
Antimicrobial substances in egg and milk
Drinking water standards
Growth of microorganisms results in deterioration of foods.
Some bacteria form endospore.
Micro organisms may/may not require accessory food substances.
Some microbes are industrially important.
Foods can be divided in 3 groups based on perishability.
Single cell proteins are non-conventional resources of protein production.
Poisoning capacity of food is related to redox potential.
2. Describe the food borne infection caused by following pathogens (any two)
Salmonella
Enteropathogenic E. Coli.
Bacillus Cereus
3. Define following terms (any five)
Spoilage micro-organisms
Food preservation
Proteolytic micro organisms
Water activity
Fermenter
TDT
Cardinal temperature
4. Explain only using well labelled diagrams/graphs (any two)
TDT curve showing value
F Value
Characteristic arrangement of cocci
What are the ways to reduce water activity?
What is the effect of pH on microbial growth?
6. How would you investigate a 'Food Borne Disease' outbreak? Elaborate.
7. Give the principle of (any four)
Drying
Inhibition of Microbes by weak acids
Aseptic culture technique
Heat transfer theory
Enumeration of bacteria by dilution method
8. Write short notes on (any two)
Factors affecting microorganisms during freezing
Antimicrobial substances in egg and milk
Drinking water standards
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
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management