Download PTU B.Sc-BT 2020 March 5th Sem 47057 Food Biotechnology Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc. in Biotechnology 2020 March Previous Question Papers

1 | M-47057 (S2)-327
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(BT) (2014 to 2017) (Sem.?5)
FOOD BIOTECHNOLOGY
Subject Code : BSBT-303
M.Code : 47057
Time : 3 Hrs. Max. Marks : 60
INSTRUCTION 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) Ripening
b) Beer
c) Coloring agents
d) Agaricus bisporus
e) Golden Rice
f) Value added products
g) Lipases
h) Pickling
i) SCP
j) Food Additives
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1 | M-47057 (S2)-327
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(BT) (2014 to 2017) (Sem.?5)
FOOD BIOTECHNOLOGY
Subject Code : BSBT-303
M.Code : 47057
Time : 3 Hrs. Max. Marks : 60
INSTRUCTION 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) Ripening
b) Beer
c) Coloring agents
d) Agaricus bisporus
e) Golden Rice
f) Value added products
g) Lipases
h) Pickling
i) SCP
j) Food Additives
2 | M-47057 (S2)-327
SECTION-B
2. What is the composition of food which make it good substrate for microbes?
3. What is the role of amylases in industries?
4. What are class I and class II preservatives?
5. What are advantages of mushroom production?
6. How safety and nutritional evaluation is done?

SECTION-C
7. Define solid substrate fermentation. How cheese is produced commercially? Give its
types as well.
8. Describe the role of glucose oxidase catalase and proteases in food industries.
9. Explain the production of fruit juices and microbiology of pickling.







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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