Integral University 2009 M.Tech Biotechnology Food Technology - exam paper
No cf Printed Pages - 2 MTBT-303(C)
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'I Time 3 Hours
THIRD SEMESTER EXAMINATION, 2008-09 FOOD TECHNOLOGY
Total Marks 100
Note: (I) Attempt any FIVE questions.
a
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(II) Marks are Indicated against each question
(a) What are the major practices used for the preservation of foods, and what is an example of food preserved by each 8
(b) Differentiate between a food poisoning and a food borne infection Briefly describe the food poisoning botulism 12
2. Wnte short notes on any Five of the following 4 x 5 = 20
(a) Aflatoxlns
(b) Enterotoxins
(c) Starter Lactic Cultures
(d) Hard and Soft Cheeses
(e) Yoghurt
(f) Sources of contamination of milk
(g) Cultured butter milk
3. Describe the characteristics and methods of detection and enumeration for the following pathogenic bacteria E.Coli and Staphylococcus 20
Briefly describe the following
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(a) Spoilage of meat under anaerobic condition
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(b) Microbial spoilage of eggs
(c) Spoilage of canned foods * V
- (a) What agencies define the standards and regulation* for microbiological quality of foods 8
(b) What is tt>e role of micro-organisms in the manufacturing of ripened cheese? 5
(c) Explain the role of thermophilic micro-organisms in food microbiology 7
6. Briefly describe the following 4 x 5 20
(a) International Food Lav/s
(b) Food adulteratJon
(c) Howard Mold Counting slide
(d) Single Cell Protein (0) Fermented Vegetables ;
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7 (a) Many large food stores provide a food bar with ready-to-eat foods *
such as salads and soups What special precautions need to be r-
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implemented to maintain satisfactory control of micro- organisms? 5 ,,
(b) Describe types of microbial spoilage of milk in terms of the several 'substrates* contained in milk. 15
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