M.Sc. DEGREE EXAMINATION, NOVEMBER 2017
First Semester
Biochemistry
Elective FOOD TECHNOLOGY
(CBCS 2014 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. How foods are classified based on their nutritive value?
2. Name the intrinsic factors that influence microbial
growth.
3. Define "dehydration".
4. What is smoking?
5. What are the changes occur when food spoils?
6. Define perishable foods.
7. Name the food borne fungi.
8. Define Enterotoxin.
9. Define "Animal derived fermented food".
10. Explain Lactic acid bacteria.
Sub. Code
4MBC1E1
AFF-4933
2
Ws6
Part B x 5 25)
Answer all questions.
11. Give an account on the chemical requirements for
microbial growth.
Or
How biotechnology helps to improve the food
industry?
12. Write note on pasteurizations and irradiation.
Or
Give an account on the role of different chemicals in
food preservation.
13. Write about the causes of food spoilage.
Or
List any five enzymes that causes food spoilage with
spoilage action.
14. Write note on classification of food borne diseases.
Or
Give a note on viral borne infection.
15. List out the foods fermented by bacteria, yeast and
mold.
Or
How pyruvate is converted into ethanol in alcohol
fermentation?
AFF-4933
3
Ws6
Part C x 10 30)
Answer any three questions.
16. Discuss the microbial growth in food.
17. Write an essay on various methods of food preservation.
18. Give an account on spoilage of various food products.
19. Elaborate the Salmonellosis.
20. Explain the principles of food fermentation and
fermented milk.
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