IGNOU MFN 3 SOLVED ASSIGNMENT 2025 2026

Ques 1.

 What is genetic modification? Explain with examples.

Ques 2.

 Define hazards and elaborate types of hazards associated with food.

Ques 3.

Define and classify preservatives.

Ques 4.

Define food safety in terms of absolute and relative food safety. Elaborate on the growth cycle of bacteria with the help of a diagram.

Ques 5.

Explain the role of following factors in growth of microorganisms:

Ques 6.

Temperature

Ques 7.

Moisture

Ques 8.

Briefly explain spoilage of following foods:

Fish and sea foods

Milk and Milk Product

Ques 9.

Briefly describe steps for investigation of an outbreak of a food-borne diseases.

Ques 10.

Describe the harmful effect of following toxicants present in food:

Tetrodotoxin

Ciguatera

Ques 11.

'Antinutritional factors interfere with the assimilation of nutrients in our body.' Justify the statement with suitable example.

Ques 12.

Give function and role of following in foods:

Food Colours

Emulsifiers

Ques 13.

Describe the food safety measures on wheels, wings and waves.

Ques 14.

Give the role of cleaning agents in maintain sanitation in food service establishment.

Ques 15.

What do you understand by the term 'GRAS'? List a few GRAS chemicals that are widely used.

Ques 16.

Elaborate on the need and Principles of HACCP.

Ques 17.

"Different products require different packaging." Justify the statement enumerating the different packaging methods used in the food industry.

Ques 18.

Briefly describe the following:

Codex Alimentarius and Codex India

Voluntary based Product Certification

Ques 19.

What is adulteration? What are the reasons for adulterations?

Ques 20.

 Enlist any four adulterants used in food giving their harmful effects.

Ques 21.

Describe the basic criteria to be considered while selecting equipments and utensils of a catering establishment.

Ques 22.

Define personal hygiene. Explain how skin and personal habits can be a source of microbial contamination?

Ques 23.

Tempeh

Ques 24.

Champagne

Ques 25.

Fission

Ques 26.

Amoeba

Ques 27.

Thermoduric organisms

Ques 28.

Arsenic Poisoning

Ques 29.

 Scarlet fever

Ques 30.

ERH

Ques 31.

 Bar Code

Ques 32.

Risk Analysis

Ques 33.

Food contamination and Food adulteration

Ques 34.

Risk assessment and Risk Communication

Ques 35.

Aflatoxicosis and epidemic dropsy

Ques 36.

Food infection and Food intoxication

Ques 37.

CAP and MAP

Ques 38.

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