PTU B.Sc (Biotechnology) 2020 March Previous Question Papers
FirstRanker.com
Firstranker's choice
www.FirstRanker.com
Roll No. EEEEEEEEEEE Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(BT) (2014 to 2017) (Sem.=5)
FOOD BIOTECHNOLOGY
M.Code : 47057
Time : 3 Hrs. Max. Marks : 60
INSTRUCTION TO CANDIDATES :
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 :
b) Beer
c) Coloring agents
d) Agaricus bisporus
e) Golden Rice
g) Lipases
h) Pickling
i) SCP
j) Food Additives
www.FirstRanker.com
FirstRanker.com
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?
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.
2| M-47057 (S2)-327
www.FirstRanker.com
Firstranker's choice
www.FirstRanker.com
--- Content provided by FirstRanker.com ---
Roll No. EEEEEEEEEEE Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(BT) (2014 to 2017) (Sem.=5)
FOOD BIOTECHNOLOGY
--- Content provided by FirstRanker.com ---
Subject Code : BSBT-303M.Code : 47057
Time : 3 Hrs. Max. Marks : 60
INSTRUCTION TO CANDIDATES :
--- Content provided by FirstRanker.com ---
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 :
--- Content provided by FirstRanker.com ---
a) Ripeningb) Beer
c) Coloring agents
d) Agaricus bisporus
e) Golden Rice
--- Content provided by FirstRanker.com ---
f) Value added productsg) Lipases
h) Pickling
i) SCP
j) Food Additives
--- Content provided by FirstRanker.com ---
1| M-47057 (S2)-327www.FirstRanker.com
FirstRanker.com
--- Content provided by FirstRanker.com ---
Firstranker's choice www.FirstRanker.com SECTION-B2. 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?
--- Content provided by FirstRanker.com ---
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.
--- Content provided by FirstRanker.com ---
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.2| M-47057 (S2)-327
www.FirstRanker.com
--- Content provided by FirstRanker.com ---
This download link is referred from the post: PTU B.Sc (Biotechnology) 2020 March Previous Question Papers