Download PTU B.Sc-Hons 2020 March 1st Sem 77209 Introduction To Food Science Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc Hons (Bachelor of Science Honours) 2020 March Previous Question Papers

1 | M-77209 (S2)-2387
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.Hons. (Nutrition and Dietics) (Sem.?1)
INTRODUCTION TO FOOD SCIENCE
Subject Code : BSND-112-18
M.Code : 77209
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write briefly :
a) Define water activity.
b) What do you understand by absorption phenomena?
c) What is germination?
d) Enlist two examples of fat soluble vitamins.
e) Name of any two climacteric foods.
f) What is the difference between spices and herbs?
g) What are the functions of foods?
h) Enlist four milk products.
i) Define ripening.
j) What are protein isolates?
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1 | M-77209 (S2)-2387
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.Hons. (Nutrition and Dietics) (Sem.?1)
INTRODUCTION TO FOOD SCIENCE
Subject Code : BSND-112-18
M.Code : 77209
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write briefly :
a) Define water activity.
b) What do you understand by absorption phenomena?
c) What is germination?
d) Enlist two examples of fat soluble vitamins.
e) Name of any two climacteric foods.
f) What is the difference between spices and herbs?
g) What are the functions of foods?
h) Enlist four milk products.
i) Define ripening.
j) What are protein isolates?

2 | M-77209 (S2)-2387
SECTION-B
2. What do you mean by cooking? Discuss the different cooking methods along with their
merits and demerits.
3. What do you mean by cereals? Explain the structure of wheat with labeled diagram.
4. Write short note on the anti-nutritional factors changes during cooking of pulses &
legumes.
5. What are oilseeds? Discuss the processing of soya bean.
6. Define grading. Explain the structure of egg along with labeled diagram.

SECTION-C
7. What are food dispersions? Explain the structure and stability of different types of food
dispersions.
8. What do you understand by free and bound water? Discuss different physical properties
of ice and water along with their structures.
9. What is milk? Write the composition, nutritive value and changes during the processing
and storage of milk.








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page of Answer Sheet will lead to UMC against the Student.
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