Vinayaka Missions University 2008 B.E Industrial Bio-Technolgy FOOD SCIENCE AND ENGINEERING - Question Paper

provide an account on dairy products and the methods of preserving them.

Write brief account on the processing of:
a. Fish
b. Vegetables
c. Meat

elaborate flavours and flavour enhancers? discuss how they are useful in food preparation.

discuss dry and wet heat methods of cooking.
UNIT III
PART A
Write a note on general characteristics of Molds.
Indicate the General characteristics of Yeast.
elaborate the Sources of Bacteria and Yeast?
Indicate the importance of Molds in Food processing and Preservation.
provide a few examples for Fermented foods.
describe Single cell proteins (SCP)
describe Hyphae.
What is meant by Septate and Non coenocytic?
describe Sporangiophore.
describe Oomycetes.
describe Pectinolytic bacteria.
describe Fermented foods.
What is meant by Starter culture?
describe Fermentation.
Differentiate ranging from Homolatic and Heterolactic.
What is meant by Brewing?
describe Mashing.
describe Beverages.
provide a few examples for non-beverages plant products.
elaborate Oriental fermented foods?
elaborate Wine defects?
elaborate Distilled liquors?
Write short notes on yoghurt.

What is bio-enrichment? provide examples

Write a note on safety aspects of SCP.


PART B
Write a note on the various kinds of Microorganisms commonly obtained in Food.
elaborate Pathogenic bacteria? How do they reason Food Borne illness?
Name a few Bacteria which are useful in Food Processing. provide details.
Write in detail about the different Intrinsic factors which influence Microbial activity.
elaborate the Extrinstic factors influencing Microbial activity? discuss.
define the Role of Bacteria in Food processing and Preservation.
discuss the importance of Yeast and Molds in Food processing and
Preservation.
discuss in detail about the Diary products.
define various kinds of fermentation.
discuss the fermentation of meat and fish products.

define SCP with examples.
provide a detailed account on beverage plant products?

UNIT IV
PART A
Classify Food borne diseases.
provide examples of Bacteria responsible for Food-borne intoxications and infections.
Classify Food infections.
describe Food poisoning and Food intoxication?
elaborate Toxins? provide examples.
describe Mycotoxins.
What is Shigellosis?
What is Food spoilage?
What is meant by Salmonellosis.
describe Aflatoxin.
What is meant by Patulin.
describe Ochratoxine.
describe Preservation.
What is meant by Blanching?
describe Pasteurization.
What is meant by Ropiness.
Name the factors responsible for Food spoilage.
Which viral diseases, are known to spread via food?

PART B
define Food intoxications.
Tabulate Biological toxins and their effects.
discuss the Factors responsible for Food spoilage.
discuss the Spoilage of Vegetables and Fruits.
define the Spoilage of Poultry.
discuss the Spoilage of Eggs.
discuss the Spoilage of Meat.
elaborate Food-borne diseases? How are they caused?
provide a detailed account on Fungal toxins in Food.
How native enzymes do reason Spoilage of Food? How can the Spoilage be Prevented or Minimized.
11. What are criteria used for defining the Fitness of a Food for Human consumption? discuss.
UNIT V
PART A
describe Sterilization.
What is Canning?
describe Blanching.
Indicate the Methods of Food preservation.
Mention the Principles of Food preservation.
Indicate the Freezing characteristics of Food.
What is Hazard analysis?
Indicate the factors affecting the Quality of foods.
describe Thermal death time.
Write briefly on manothermosonication.
How the pulsed electric field is useful in food preservation.
Write the principles of autoclaving.

How the pasteurization of milk is achieved?

describe lyophilization.

Mention the role of irradiation in the preservation of foods.


PART B
discuss the Principles involved in the use of Sterilization.
discuss the importance of Pasteurization and Blanching in Food preservation.
define the Thermal death curve of Microorganisms.
discuss the Low temperature Food Processing and Preservation.
define the factors affecting the Quality of foods in Frozen storage.
define the Role of irradiation for the Preservation of Foods.
provide a brief account on:
a. Manothermosonication
b. Canning
c. Autoclaving

elaborate the principles and factors involved in high temperature sterilization? discuss.

define the activity of microbes at low temperature.
discuss the factors affecting or contributing heat resistance in microbes.

Earning:   Approval pending.