Exam Details
| Subject | Food Microbiology | |
| 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 | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Define the following:
LD50 dose
Water activity
Gram positive bacteria
Reverse osmosis
Endospore
2. Write short notes on (any four)
Food borne parasites
Natural toxins present in food
Factors governing spoilage by microorganisms
Standards for drinking water
Bacteriocins
What are the various steps for an investigation of a food borne disease outbreak
Briefly discuss the 'chemical contaminants found in food".
Give one example each of
Thermophilic bacteria
Endospores forming bacteria
Blue mold
Zoonotic disease
Yeast causing spoilage in honey
Briefly discuss enteropathogenic E. Coli infection.
5. Classify microorganisms on basis of
Temperature required for their growth
Water activity requirement for growth
Nutrient degradation capacity
Oxygen requirement for their growth
What are the various mycotoxins encountered in foods
Differentiate between:
Food borne intoxication and food borne infection
Abiotic and biotic spoilage of foods
7. Define food additives. List out the mode of their action. What are the desirable properties of Food Preservatives?
Give an account of the spoilage of canned foods.
Briefly describe the microbial spoilage of dried foods.
LD50 dose
Water activity
Gram positive bacteria
Reverse osmosis
Endospore
2. Write short notes on (any four)
Food borne parasites
Natural toxins present in food
Factors governing spoilage by microorganisms
Standards for drinking water
Bacteriocins
What are the various steps for an investigation of a food borne disease outbreak
Briefly discuss the 'chemical contaminants found in food".
Give one example each of
Thermophilic bacteria
Endospores forming bacteria
Blue mold
Zoonotic disease
Yeast causing spoilage in honey
Briefly discuss enteropathogenic E. Coli infection.
5. Classify microorganisms on basis of
Temperature required for their growth
Water activity requirement for growth
Nutrient degradation capacity
Oxygen requirement for their growth
What are the various mycotoxins encountered in foods
Differentiate between:
Food borne intoxication and food borne infection
Abiotic and biotic spoilage of foods
7. Define food additives. List out the mode of their action. What are the desirable properties of Food Preservatives?
Give an account of the spoilage of canned foods.
Briefly describe the microbial spoilage of dried foods.
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