IGNOU MVP 1 SOLVED ASSIGNMENT

Ques 1.

Write notes on the following: (i) Genetically modified food (ii) Pasteurization of milk.

Ques 2.

Explain sorption isotherms along with a diagram. What do you understand by mutarotation and inversion of sugar?

Ques 3.

Describe the structural organization of proteins.

Ques 4.

Briefly narrate the deteriorative changes in lipids.

Ques 5.

List the food additives and explain any one of them. List the sampling techniques and explain any one such technique.

Ques 6.

Give five examples of active packaging used in food. Explain secondary treatment of liquid wastes in a food processing plant.

Ques 7.

Write notes on the following: (i) Genetically modified food (ii) Pasteurization of milk.

Ques 8.

Explain sorption isotherms along with a diagram. What do you understand by mutarotation and inversion of sugar?

Ques 9.

Describe the structural organization of proteins.

Ques 10.

Briefly narrate the deteriorative changes in lipids.

Ques 11.

List the food additives and explain any one of them. List the sampling techniques and explain any one such technique.

Ques 12.

Give five examples of active packaging used in food. Explain secondary treatment of liquid wastes in a food processing plant.

Ques 13.

Write notes on the following: (i) Genetically modified food (ii) Pasteurization of milk.

Ques 14.

Explain sorption isotherms along with a diagram. What do you understand by mutarotation and inversion of sugar?

Ques 15.

Describe the structural organization of proteins.

Ques 16.

Briefly narrate the deteriorative changes in lipids.

Ques 17.

List the food additives and explain any one of them. List the sampling techniques and explain any one such technique.

Ques 18.

Give five examples of active packaging used in food. Explain secondary treatment of liquid wastes in a food processing plant.

Ques 19.

Write notes on the following: (i) Genetically modified food (ii) Pasteurization of milk.

Ques 20.

Explain sorption isotherms along with a diagram. What do you understand by mutarotation and inversion of sugar?

Ques 21.

Describe the structural organization of proteins.

Ques 22.

Briefly narrate the deteriorative changes in lipids.

Ques 23.

List the food additives and explain any one of them. List the sampling techniques and explain any one such technique.

Ques 24.

Give five examples of active packaging used in food. Explain secondary treatment of liquid wastes in a food processing plant.

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IGNOU solved assignments are a set of questions or tasks that students must complete and submit to their respective study centers. The solved assignments are provided by IGNOU Academy and must be completed by the students themselves.