Download GTU BE/B.Tech 2019 Summer 6th Sem New 2160408 Agriculture And Food Biotechnology Question Paper

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Subject Code:2160408
Enrolment No.
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-VI(NEW) — EXAMINATION - SUMMER 2019
Date:18/05/2019

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Subject Name:Agriculture and Food Biotechnology
Time:10:30 AM TO 01:00 PM
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.

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3. Figures to the right indicate full marks.

Q.1 (a) Write a note on Bacillus thuringenesis as a biopesticide.
Q.1 (b) Mention target genes that can be used to produce tomatoes with better shelf life and discus the role of ethylene in the tomato ripening.
Q.1 (c) Define the term biopharming. Discuss the production of high value proteins and peptides.

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Q.2 (a) What are edible vaccines? Mention the types of edible vaccines?
Q.2 (b) Distinguish between organic farming and traditional farming
Q.2 (c) Discuss in detail about Intrinsic parameter affecting food quality.

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OR

Q.2 (c) Discuss in detail about extrinsic parameter affecting food quality.

Q.3 (a) What are the different types of biofertilizers that are available? Mention at least three types with an example each.

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Q.3 (b) Discuss all targets for increasing the quantity of starch through genetic manipulation
Q.3 (c) Discuss the Principle underlying destruction of microorganism by radiation.

OR

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Q.3 (a) What are IM food?
Q.3 (b) What are probiotics?
Q.3 (c) Highlight on the different unit operations involved in food processing.

Q.4 (a) Give radiation dose range of Radappertization, Radicidation, and Radurization

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Q.4 (b) Discuss any type of food additive of your choice with three examples.
Q.4 (c) Describe in detail use of enzymes application in food industry with suitable example.

OR

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Q.4 (a) What is botulism?
Q.4 (b) Give any four examples of biological toxins with source.
Q.4 (c) Explain in detail about mycotoxins.

Q.5 (a) What are deficiency diseases give examples.

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Q.5 (b) Give amount of energy needs of human beings.
Q.5 (c) Discuss in detail health and disease in relation to food.

OR

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Q.5 (a) What is HACCP?
Q.5 (b) Write aims of food science and technology.
Q.5 (c) Give detailed account on importance of yeast in food.

Total Marks: 70

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MARKS

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