Section A-Descriptive Questions
Question1) a) Define food science and technology and discuss its scope in context of dietetics and food service management.
b) Discuss the function of sugars in appearance of foods.
Question2)a) Distinguish between starches, modified starches and non-starch polysaccharides giving examples.
b) Discuss functional application of the following substances in the food industry
i) Pectin
ii) Guar gum
iii) Gellan gum
Question3)a) Briefly explain the deteriorative changes occurring in fats and oils.
b) Explain how the antioxidants delay the onset of rancidity.
Question4) a)
List the functional properties of proteins and discuss any one in detail.
b) Briefly explain the application of proteins in the food industry.
Question5) a) Explain role of enzymes and colours in the food industry.
b) Distinguish the following and give appropriate examples:
i) Sol and Gel
ii) Foams and emulsion
Question6) Name any one alteration occurring in following foods during processing.
i) Green leafy vegetable (particularly Spinach)
ii) Milk and milk product
iii) Meat
iv) Fish
Question7) Present a review on traditional methods and methods of food processing used today.
Question8) a) Explain the 12D concepts used in sterilizing foods.
b) Elaborate on the principles of drying and freezing as a method of food processing.
c) Enumerate methods commonly used for drying and freezing.
Question9) a) What are the microorganisms involved in fermented foods? Describe giving examples of foods fermented by microorganisms and their function in the fermentation process.
b) Briefly describe the use of chemicals as preservatives.
Question10)
a) What are functional foods? Name the special ingredients needed in development of functional foods.
b) Explain the function of sensory evaluation during product life cycle.
c) Enumerate preliminary preparation steps involved for preparing raw material for processing.
Section B-OTQ (Objective Type Questions)
Question1) Describe the following in 2-3 sentences each:
(i) Shelf–life
(ii) Food irradiation
(iii) Water activity
(iv) Concentration
(v) Pasteurization
(vi) Rheology
(vii) Tyndall effect
(viii) Single cell proteins (SCP)
(ix) Product development
(x)Hedonic Rating
Question2) Write the function of the following in the food industry
(i) Niacin
(ii) Vitamin A
(iii) Vitamin E
(iv) Sodium
(v) Gluten
(vi) Pullulan
(vii) Agar
(viii) Sugars (in surface cracking in cookies)
(ix) Suspension
(x) Vitamin D