Download PTU B.Tech 2020 March FT 3rd Sem BTFT 303 Food Microbiology Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) ) BE/BTech FT (Food-Technology Engineering) 2020 March 3rd Sem BTFT 303 Food Microbiology Previous Question Paper

1 | M-76991 (S2)-2352
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Tech. (Food Technology) (Sem.?3)
FOOD MICROBIOLOGY
Subject Code : BTFT 303
M.Code : 76991
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) Which scientists discovered simple and electron microscope?
b) What do you understand by pasteurization?
c) What is Gram staining?
d) Give examples of two food borne viruses.
e) What do you understand by food infection?
f) Define lag phase.
g) What do you understand by serial dilution?
h) What are endotoxins?
i) What do you understand by D-value?
j) What is the significance of food safety?

FirstRanker.com - FirstRanker's Choice

1 | M-76991 (S2)-2352
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Tech. (Food Technology) (Sem.?3)
FOOD MICROBIOLOGY
Subject Code : BTFT 303
M.Code : 76991
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) Which scientists discovered simple and electron microscope?
b) What do you understand by pasteurization?
c) What is Gram staining?
d) Give examples of two food borne viruses.
e) What do you understand by food infection?
f) Define lag phase.
g) What do you understand by serial dilution?
h) What are endotoxins?
i) What do you understand by D-value?
j) What is the significance of food safety?


2 | M-76991 (S2)-2352
SECTION-B
2. Discuss in detail about the major milestones in the history of food microbiology and their
significance.
3. Discuss the various microorganisms associated with milk and milk products.
4. Describe the various biochemical changes during spoilage of foods along with suitable
examples.
5. Discuss the raw materials, microflora involved and process for the production of cheese.
6. Explain food sources, symptoms of salmonellosis and its preventive measures.

SECTION-C
7. What do you understand by pure culture? Discuss in detail about the various techniques
used for the isolation of pure cultures.
8. Define Microbial Growth. Discuss in detail about the various phases of growth curve
along with suitable sketch.
9. Discuss in detail about the following :
a) Beer Production
b) Vinegar Production







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