IGNOU MFN 8 SOLVED ASSIGNMENT

Ques 1.

The study of food science and technology is vast and pervasive. Comment on this statement giving the various areas and components covered under the subject..

Ques 2.

Discuss the role of sugar in:

i) Baking of cakes

ii) Fermentation of alcoholic beverage

iii) Inhibition of microbial growth in jam and jellies

Ques 3.

Discuss the food applications of the following:

i) Microbial polysaccharides

ii) Exudate gums

iii) Starches

Ques 4.

What is autoxidation of lipid? Briefly explain the three steps involved in it.

Ques 5.

Enumerate the 3 categories in which food protein sources are divided.

Ques 6.

Briefly explain the functional properties of protein.

Ques 7.

Mention the food applications of the followings:

i) protein isolates

ii) protein concentrates

Ques 8.

Discuss the commercial/pharmacological applications of the following in food industry:

i) Vitamin C

ii) Vitamin D

iii) Copper

iv) Sulfur

Ques 9.

What are natural pigments? Enumerate some of the novel sources of natural colourants.

Ques 10.

What is Rheology of foods? What are the different textural parameters observed in foods?

Ques 11.

Define the following terms based on their usefulness in the food processing:

i) Osmosis

ii) Viscosity

Ques 12.

Define the following terms, giving suitable examples:

i) Gels

ii) Food emulsifiers

iii) Foams

Ques 13.

What are the changes/alterations that occur as a result of heat in the following:

i) Milk

ii) Fruits and vegetables

Ques 14.

Describe the mechanism of drying technique. Elaborate on the types of drying process used for dehydration of foods.

Ques 15.

Define shelf life. Briefly explain the methods of shelf life examination.

Ques 16.

Briefly explain the process and food application of the following thermal processing technique:

i) Pasteurization

ii) Canning

Ques 17.

Why freezing is easiest and quickest method of food preservation? Explain its different methods briefly.

Ques 18.

What are minimally processed foods? Enlist some of their advantages

Ques 19.

What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.

Ques 20.

Enumerate the various factors influencing the heating under a microwave. Enlist any four industrial applications of microwaves.

Ques 21.

 Briefly describe the steps involved in rice processing.

Ques 22.

Fermentation

Ques 23.

Food irradiation

Ques 24.

Sweeteners

Ques 25.

Caramelization

Ques 26.

Whey protein concentrates

Ques 27.

What are the changes that occur during

i) Irradiation of meat

ii) Freezing of milk

iii) Freezing of egg

iv) Browning of canned fish

v) Storage of bread

Ques 28.

Ques 29.

The study of food science and technology is vast and pervasive. Comment on this statement giving the various areas and components covered under the subject..

Ques 30.

Discuss the role of sugar in:

i) Baking of cakes

ii) Fermentation of alcoholic beverage

iii) Inhibition of microbial growth in jam and jellies

Ques 31.

Discuss the food applications of the following:

i) Microbial polysaccharides

ii) Exudate gums

iii) Starches

Ques 32.

What is autoxidation of lipid? Briefly explain the three steps involved in it.

Ques 33.

Enumerate the 3 categories in which food protein sources are divided.

Ques 34.

Briefly explain the functional properties of protein.

Ques 35.

Mention the food applications of the followings:

i) protein isolates

ii) protein concentrates

Ques 36.

Discuss the commercial/pharmacological applications of the following in food industry:

i) Vitamin C

ii) Vitamin D

iii) Copper

iv) Sulfur

Ques 37.

What are natural pigments? Enumerate some of the novel sources of natural colourants.

Ques 38.

What is Rheology of foods? What are the different textural parameters observed in foods?

Ques 39.

Define the following terms based on their usefulness in the food processing:

i) Osmosis

ii) Viscosity

Ques 40.

Define the following terms, giving suitable examples:

i) Gels

ii) Food emulsifiers

iii) Foams

Ques 41.

What are the changes/alterations that occur as a result of heat in the following:

i) Milk

ii) Fruits and vegetables

Ques 42.

Describe the mechanism of drying technique. Elaborate on the types of drying process used for dehydration of foods.

Ques 43.

Define shelf life. Briefly explain the methods of shelf life examination.

Ques 44.

Briefly explain the process and food application of the following thermal processing technique:

i) Pasteurization

ii) Canning

Ques 45.

Why freezing is easiest and quickest method of food preservation? Explain its different methods briefly.

Ques 46.

What are minimally processed foods? Enlist some of their advantages

Ques 47.

What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.

Ques 48.

Enumerate the various factors influencing the heating under a microwave. Enlist any four industrial applications of microwaves.

Ques 49.

 Briefly describe the steps involved in rice processing.

Ques 50.

Fermentation

Ques 51.

Food irradiation

Ques 52.

Sweeteners

Ques 53.

Caramelization

Ques 54.

Whey protein concentrates

Ques 55.

What are the changes that occur during

i) Irradiation of meat

ii) Freezing of milk

iii) Freezing of egg

iv) Browning of canned fish

v) Storage of bread

Ques 56.

Ques 57.

The study of food science and technology is vast and pervasive. Comment on this statement giving the various areas and components covered under the subject..

Ques 58.

Discuss the role of sugar in:

i) Baking of cakes

ii) Fermentation of alcoholic beverage

iii) Inhibition of microbial growth in jam and jellies

Ques 59.

Discuss the food applications of the following:

i) Microbial polysaccharides

ii) Exudate gums

iii) Starches

Ques 60.

What is autoxidation of lipid? Briefly explain the three steps involved in it.

Ques 61.

Enumerate the 3 categories in which food protein sources are divided.

Ques 62.

Briefly explain the functional properties of protein.

Ques 63.

Mention the food applications of the followings:

i) protein isolates

ii) protein concentrates

Ques 64.

Discuss the commercial/pharmacological applications of the following in food industry:

i) Vitamin C

ii) Vitamin D

iii) Copper

iv) Sulfur

Ques 65.

What are natural pigments? Enumerate some of the novel sources of natural colourants.

Ques 66.

What is Rheology of foods? What are the different textural parameters observed in foods?

Ques 67.

Define the following terms based on their usefulness in the food processing:

i) Osmosis

ii) Viscosity

Ques 68.

Define the following terms, giving suitable examples:

i) Gels

ii) Food emulsifiers

iii) Foams

Ques 69.

What are the changes/alterations that occur as a result of heat in the following:

i) Milk

ii) Fruits and vegetables

Ques 70.

Describe the mechanism of drying technique. Elaborate on the types of drying process used for dehydration of foods.

Ques 71.

Define shelf life. Briefly explain the methods of shelf life examination.

Ques 72.

Briefly explain the process and food application of the following thermal processing technique:

i) Pasteurization

ii) Canning

Ques 73.

Why freezing is easiest and quickest method of food preservation? Explain its different methods briefly.

Ques 74.

What are minimally processed foods? Enlist some of their advantages

Ques 75.

What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.

Ques 76.

Enumerate the various factors influencing the heating under a microwave. Enlist any four industrial applications of microwaves.

Ques 77.

 Briefly describe the steps involved in rice processing.

Ques 78.

Fermentation

Ques 79.

Food irradiation

Ques 80.

Sweeteners

Ques 81.

Caramelization

Ques 82.

Whey protein concentrates

Ques 83.

What are the changes that occur during

i) Irradiation of meat

ii) Freezing of milk

iii) Freezing of egg

iv) Browning of canned fish

v) Storage of bread

Ques 84.

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