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 | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: S IBPVI-OOS! DIPLOMA IN VALUE ADDED PRODUCTS FROM FRUITS AND VEGETABLES (DVAPFV) Term-End Examination December,2016 00003 BPVI-005 FOOD MICROBIOLOGY
Time hours Maximum Marks 50
Note: Attempt any five questions. Question no. 1 is compulsory. All questions carry equal marks.
1. Define: 10x1=10
Perishable foods
Enzymes
Pasteurization
Mycotoxin
Leaker
LTLT
Exotoxin
Spoilage
Putrefaction
Food borne infection
2. Write short notes on
Botulism
Standards for water for human consumption
12 concept
3. Classify foods according to their pH.
What are the ways in which water activity in foods can be reduced
Discuss the mechanism of drying of foods.
4. Differentiate between: 2.5x4=10
Sterilization and Pasteurization
Halotolerant and osmotolerant
Solid state fermentation and extractive fermentation
Class I and Class II preservatives
5. Give an account of the various mycotoxins encountered in foods.
6. What are the factors that determine heat penetration into the container of food? 5x2=10
Give a detailed description of the chemical spoilage encountered in canned foods.
7. What are wines? How are they classified? Discuss in detail the process of wine manufacture.
8. Briefly mention about the principles of food preservation. 5x2=10
Clostridium botulinum is a major threat in canned products -comment.
Time hours Maximum Marks 50
Note: Attempt any five questions. Question no. 1 is compulsory. All questions carry equal marks.
1. Define: 10x1=10
Perishable foods
Enzymes
Pasteurization
Mycotoxin
Leaker
LTLT
Exotoxin
Spoilage
Putrefaction
Food borne infection
2. Write short notes on
Botulism
Standards for water for human consumption
12 concept
3. Classify foods according to their pH.
What are the ways in which water activity in foods can be reduced
Discuss the mechanism of drying of foods.
4. Differentiate between: 2.5x4=10
Sterilization and Pasteurization
Halotolerant and osmotolerant
Solid state fermentation and extractive fermentation
Class I and Class II preservatives
5. Give an account of the various mycotoxins encountered in foods.
6. What are the factors that determine heat penetration into the container of food? 5x2=10
Give a detailed description of the chemical spoilage encountered in canned foods.
7. What are wines? How are they classified? Discuss in detail the process of wine manufacture.
8. Briefly mention about the principles of food preservation. 5x2=10
Clostridium botulinum is a major threat in canned products -comment.
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