Question 1:
a) Explain different methods of preservation of foods.
b) What are the different causes of food spoilage? Explain microbial spoilage of vegetable, fruits, cereal grains and meat.
Question 2:
a) Explain different micro flora of milk. How do you make cheddar cheese?
b) Explain different food borne infections with appropriate illustrations.
Question 3:
a) How do you screen microorganisms significant for production of commercial products?
b) Define the term fermentation. Explain the range of fermentation process.
Question 4:
a) Write an essay on solid state fermentations.
b) Illustrate industrial production of Citric acid.
Question 5: Write brief description on the following:
• ATP Photometry.
• Association of molds and yeasts on foods.
• Sauerkraut.
• SCP.
• Microbial transformation process.
• Enrichment culture.
• Semi continuous culture.
• Cell harvesting.