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Total No. of Questions : 09Bachelor of Science (Honours) (Nutrition and Dietics) (Sem.-1)
FOOD MICROBIOLOGY & FOOD SAFETY
Subject Code : BSND-113-18
M.Code : 77210
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Time : 3 Hrs. Max. Marks : 60INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
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SECTION-A
- Write briefly :
- Define pasteurization.
- Which scientist gave the concept of canning?
- Define the log phase.
- What is shape of coccus bacteria?
- Which acid is present in vinegar?
- What is neurotoxin?
- What are indicators of food safety?
- What do you understand by cold sterilization?
- Enlist the thermal methods for preservation of food products.
- What do you understand by personal hygiene?
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SECTION-B
- Discuss briefly about the major milestones in the history of food microbiology.
- What do you understand by food spoilage? Enlist the different sources of food borne pathogens.
- Describe the fermentative production of sauerkraut.
- Discuss the principle of hurdle technology along with its applications.
- Describe the role of different physical agents in prevention of food spoilage.
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SECTION-C
- Define Microbial Growth. Discuss in detail about the different extrinsic factors, which affect the microbial growth.
- Enlist different Indian fermented foods. Discuss the raw materials, microflora involved and process for the production of yoghurt along with flow diagram.
- What do you understand by salmonellosis? Which organism is responsible for it? Write detailed note on different foods involved, symptoms and preventive measures of salmonellosis.
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NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.
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This download link is referred from the post: PTU B.Sc (Honours) 2020 March Previous Question Papers