Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc Hons (Bachelor of Science Honours) 2020 March Previous Question Papers
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
Bachelor of Science (Honours) (Nutrition and Dietics) (Sem.?1)
FOOD MICROBIOLOGY & FOOD SAFETY
Subject Code : BSND-113-18
M.Code : 77210
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 pasteurization.
b) Which scientist gave the concept of canning?
c) Define the log phase.
d) What is shape of coccus bacteria?
e) Which acid is present in vinegar?
f) What is neurotoxin?
g) What are indicators of food safety?
h) What do you understand by cold sterilization?
i) Enlist the thermal methods for preservation of food products.
j) What do you understand by personal hygiene?
FirstRanker.com - FirstRanker's Choice
1 | M-77210 (S2)-2658
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
Bachelor of Science (Honours) (Nutrition and Dietics) (Sem.?1)
FOOD MICROBIOLOGY & FOOD SAFETY
Subject Code : BSND-113-18
M.Code : 77210
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 pasteurization.
b) Which scientist gave the concept of canning?
c) Define the log phase.
d) What is shape of coccus bacteria?
e) Which acid is present in vinegar?
f) What is neurotoxin?
g) What are indicators of food safety?
h) What do you understand by cold sterilization?
i) Enlist the thermal methods for preservation of food products.
j) What do you understand by personal hygiene?
2 | M-77210 (S2)-2658
SECTION-B
Q2 Discuss briefly about the major milestones in the history of food microbiology.
Q3 What do you understand by food spoilage? Enlist the different sources of food borne
pathogens.
Q4 Describe the fermentative production of sauerkraut.
Q5 Discuss the principle of hurdle technology along with its applications.
Q6 Describe the role of different physical agents in prevention of food spoilage.
SECTION-C
Q7 Define Microbial Growth. Discuss in detail about the different extrinsic factors, which
affect the microbial growth.
Q8 Enlist different Indian fermented foods. Discuss the raw materials, microflora involved
and process for the production of yoghurt along with flow diagram.
Q9 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.
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.
FirstRanker.com - FirstRanker's Choice
This post was last modified on 02 April 2020