Download PTU B.Tech 2020 March Biotechnology 7th and 8th Sem BTBT 704 Food and Nutraceutical Biotechnology Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) ) BE/BTech Bio-Technology (Biotechnology Engineering) 2020 March 7th and 8th Sem BTBT 704 Food and Nutraceutical Biotechnology Previous Question Paper

1 | M-71846 (S2)-2363

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Tech. (Bio Technology) (Sem.?7)
FOOD & NUTRACEUTICAL BIOTECHNOLOGY
Subject Code : BTBT-704
M.Code : 71846
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. Answer briefly :
a) Define Gene and its importance in Nutrigenomics.
b) Explain transporter gene polymorphism .
c) Define Gut Microbes, name them and their importance.
d) Define Anabolic and catabolic enzymatic reactions with examples.
e) Define Rancidity, antioxidants and name all the antioxidants used in foods with name
of the product.
f) Define food pigments and classify them with examples.
g) Define Water Soluble vitamins and name all the scientific names of water soluble
vitamins with their symbols.
h) Explain the preservative action of fermentation using an example.
i) Explain the role of yeast in bread making.
j) Differentiate between leavening and fermentation.

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1 | M-71846 (S2)-2363

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Tech. (Bio Technology) (Sem.?7)
FOOD & NUTRACEUTICAL BIOTECHNOLOGY
Subject Code : BTBT-704
M.Code : 71846
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. Answer briefly :
a) Define Gene and its importance in Nutrigenomics.
b) Explain transporter gene polymorphism .
c) Define Gut Microbes, name them and their importance.
d) Define Anabolic and catabolic enzymatic reactions with examples.
e) Define Rancidity, antioxidants and name all the antioxidants used in foods with name
of the product.
f) Define food pigments and classify them with examples.
g) Define Water Soluble vitamins and name all the scientific names of water soluble
vitamins with their symbols.
h) Explain the preservative action of fermentation using an example.
i) Explain the role of yeast in bread making.
j) Differentiate between leavening and fermentation.

2 | M-71846 (S2)-2363

SECTION-B
2. Define nutraceuticals and classify them on the basis of their chemical nature.
3. Explain the production of any pigment via micro-organism.
4. Differentiate between Class I and Class II type preservatives.
5. A suspension of bacterial spores containing 160000 spores per ml is heated at 110?C. The
number of survivors is determined in samples withdrawn every 10 minutes. The results
are:
Heating time N, survivors per ml
0 160000
10 25000
20 8000
30 1600
40 200
6. For the flash sterilization of milk, a thermal treatment of 2 seconds at 131?C is
recommended. Calculate the F 0 value of the process.

SECTION-C
7. Explain the growth curve in micro-organsims and different factors affecting their growth.
8. Explain the production of Acetic Acid from sugar bagass.
9. Differentiate Algal Proteins and SCP.



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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