M.Sc. DEGREE EXAMINATION, APRIL 2018
First Semester
Biochemistry
Elective FOOD TECHNOLOGY
(CBCS 2017 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. Mention the extrinsic factors that influence microbial
growth in food.
2. Write the nutritive value of rice.
3. What are the changes that occur during freezing of foods?
4. What is meant by intermediate-moisture products?
5. Define putrefaction.
6. What are mycotoxins?
7. Define enterotoxins.
8. Mention any two bacterial food-borne infections.
9. What is fermentation?
10. What is meant by hops?
Sub. Code
7MBC1E1
AFS-0590
2
Ws9
Part B X 5 25)
Answer all questions, choosing either or
11. Discuss about the factors that influence the
microbial growth in food.
Or
Write short notes on nutritive value of food.
12. Explain the process of control of microorganisms
using chemical preservatives.
Or
Give a brief account on canning.
13. Brief on microbial spoilage of pulses.
Or
Discuss on the spoilage of nuts and oil seeds.
14. What are the sources, signs and symptoms of
salmonellosis?
Or
Give an account on aflatoxins.
15. Describe in briefly the production of wine.
Or
Explain the process of cheese making.
AFS-0590
3
Ws9
Part C X 10 30)
Answer any three questions.
16. Describe the method of enumerating microorganisms in
food.
17. Discuss in detail about the control of microorganisms by
UV-irradiation and ionizing radiations.
18. Elaborate on the spoilage of fruit and fruit products.
19. Give a detailed account on botulism.
20. Explain the production of vinegar.
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