Roll No.
Total No. of Questions : 08
Total No. of Pages : 02
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M.Tech(Food Technology) (2018 Batch) (Sem.-1)
FOOD SAFETY AND QUALITY ASSURANCE
Subject Code : MTFT-513-18
M.Code: 75600
Time: 3 Hrs.
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Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
- Attempt any FIVE questions out of EIGHT questions.
- Each question carries TWELVE marks.
- a) How are sensory panelists selected? Name various tests used to select sensory panelists and explain any two. (2+4)
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b) What are a sample and its requirements? Explain acceptance sampling plan and random sampling plan. (6) - a) Write about the working of a Food Safety and Management Systems (FSMS). (3)
b) Discuss the Key benefits of FSMS. (4)
c) Explain sampling risks. What are double and multiple sampling plans? Explain with any example. (5) - a) Explain the criteria for the production of safe food. (3)
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b) How can we produce safe food by implying the HACCP concept? (3)
c) What is FSSA-2011? Discuss the working of FSSA-2011. (6) - a) What is a null hypothesis and a test of significance? Discuss. What is the analysis of variance and its significance? (6)
b) What is ISO 9000 and ISO-22000? Discuss the implementation procedure for ISO- 22000 in the food industry. (6) - a) How does auditing help to overcome GAP in ISO implementations? Explain the auditing methodology in SIO certification. (5)
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b) How does HACCP work? What steps are required to be taken to have an effective HACCP plan? Draw a HACCP plan for a vegetable canning line. (2+5) - a) How does FAO work in order to achieve the aims and objectives laid down in its preamble? (4)
b) What is WHO and its objective? Write about its achievements and work plan. (4)
c) Elaborate on the role of FAO and WTO in controlling hunger and food supply. (4) - a) How is product quality governed in a TQM system? (4)
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b) What is the objective of IPR and patent laws? (4)
c) Write about the role of GATT in dispute resolution. How does it work? (4) - a) Discuss adulteration and its detection in turmeric powder, chilli powder and preservatives in milk. (5)
b) What type of adulterants are added in black pepper, clove and whole chilli? (2)
c) Write the method steps for detection of the following adulterants: (5)- Artificial prohibited colour in powdered spices
- Adulterants in cinnamon, coriander, asafetida
- Papaya seed, powdered bran in spices
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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 M.Tech 1st Semester Last 10 Years 2010-2020 Previous Question Papers|| Punjab Technical University
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