B.Sc FOOD SCIENCE

&

QUALITY CONTROL

SYLLABUS RESTRUCTURE  PROPOSAL

2009

SEMESTER I,II, III, IV, V &VI

B.Sc FOOD SCIENCE

&

QUALITY CONTROL

SYLLABUS RESTRUCTURE PROPOSAL

2009

MAHATMA GANDHI UNIVERSITY

LIST OF EXPERT COMMITTEE MEMBERS

FOOD SCIENCE AND QUALITY CONTROL

1) Smt. Beena Cherian,

Lecturer, Dept of Food Science & quality Control,

N.S.S Hindu College, Changanacherry  (Convenor)

2) Smt. Anju Cherian, Lecturer,

Dept of Food Science & Quality Control,

BCM College, Kottayam.

3) Smt. Mini Michael, Lecturer,

Dept. of Food Science & Quality Control,

St.George’s College, Aruvithura.

4) Smt. Soffi Cherian, Assistant Professor,

Dept. of Home Science, College of Agriculture,

      Vellayani, Thiruvananthapuram.

NEED AND SCOPE OF FOOD SCIENCE & QUALITY CONTROL

   With liberalization of Indian economy, all-round industrial growth has been witnessed in all sectors with improvement in social and economic conditions of our people. This has created demand for more and better quality foods. With advancement in production technology, high yield levels will lead to large amount of marketable surplus of food grains and crop residues, demanding appropriate handling, processing, preservation, storage, marketing and utilization. The development of processing industries to preserve the perishable agricultural produce will not only improve economic and nutritional status of our population but it may help in employment generation in rural as well as urban areas of the country. This can be achieved by linking production, and post harvest technology in synergistic way.

At present the export from agro-sector represents about 16% of total Indian exports. The primary export commodities are cereals, fruits, vegetables and their processed products, and marine products but fast growing specialty products have also penetrated in foreign markets. Considering the contribution of these products in Indian export, it is necessary to have appropriate technology for handling and processing of agricultural produce.

The importance of Food Science and Quality Control lies in the fact that it has capability to provide food to our population through scientific conservations, eliminating avoidable losses and making available more balanced and nutritious food. High value products from low grade material can be produced by innovative and appropriate processing and packaging technologies and also from              by-products and residue waste using integrated approach. Thus modernization of post harvest operations and agro-processing industries through innovative and appropriate technology has a vital role to play in national economy in general and rural economy in particular. Considering the above aspects, the role of food technologist does not stop at farm level but it continues till the harvested crops and animal products are processed, preserved and further modified into useful and nutritious products, until it utilized by the consumer. So, the post-harvest handling and processing need to be attended on priority basis at national and international level. Moreover, with development of processing industries, it is quite likely that the demand for food scientists and technologists will increase in the next few decades. Hence, specializations offered at graduate level need to be strengthened considering occupational needs as well as demands of the food industries.

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO ) and HACCP. Consequently, it has become essential for undergraduate Food Science and Quality Control students preparing for careers in the food industry to have some basic training in these systems as part of the curriculum in their university or college programs. The BSc programme integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Modules define industry terminology, review the differences and components of food quality and food safety, explain quality programs and quality systems, and thoroughly examine Good Manufacturing Practices and HACCP. Designed primarily as an undergraduate-level programme, it combines the fundamentals of food science and quality management courses in its curriculum.

 Food Science is basically an interdisciplinary programme involving chemistry, microbiology and quality assurance. Hence, basic knowledge of these three disciplines becomes mandatory if student wishes to pursue career in this discipline. In order to develop strong and need based programme, core courses in above disciplines should be there for developing Food Science and Quality Control discipline for effective preservation, processing and utilization of perishable agricultural produce ensuring its quality.

In addition, the programme offers industrial training in the third and fifth semesters, which gives the students an opportunity to familiarize the food industrial unit operations while learning.

Pre-requisites

Any student who has passed  +2 examination in the science stream can apply for the six semester BSc Food Science &Quality Control Programme .It is a programme offering 33 courses which are given below:

Common courses – 2

Complementary courses – 8

Core courses – 21

Choice based course – 1

Open Course -1

.

EXPECTED LEARNING OUTCOMES

Upon successful completion of this course:

• Students will gain basic understanding and appreciation of food science and quality control .
• Students will explore their interests within the broad aspects of food science, allowing them to match their interests with potential career opportunities in food industry.
• Students will learn basic food composition and its effect on food characteristics.
• Students will gain fundamental understanding of a relationship between environment, microorganisms, food borne illness and food safety.
• Students will learn basic concepts of  management in food industry.
• Students will gain general understanding of food quality, hygiene and sanitation.

DETAILED SCHEME

	BSc FOOD SCIENCE AND QUALITY CONTROL -  DETAILED SCHEME
SL NO	STUDY COMPONENTS	NO: OF COURSES	CREDIT PER COURSE	TOTAL CREDITS	TOTAL INSTRUCTION HOURS/ WEEK/ FOR THE                                                                                                                                                                                                                                                               PROGRAMME	CONTACT HOURS/WEEK FOR 6 SEMESTERS
						1	2	3	4	5	6
A	COMMON COURSES
	ENGLISH	2	4	8	10	5	5
	TOTAL			8
B	CORE COURSES - FOOD SCIENCE
	1. THEORY	10	4	40	49	4	4	3X5	3X5	6	5
	2. PRACTICAL	2	3	6	10					5	5
	3. THEORY & PRACTICAL	2	4	8	12					6	6
	4. CHOICE BASED	1	3	3	5						5
	5. PROJECT/ DISSERTATION	1	3	3
	6. PRACTICAL	2	2	4	8					4	4
	7.THEORY	4	3	12	16	2X4	2X4
	TOTAL			76
C	COMPLEMENTARY COURSES
	1.      CHEMISTRY	2	3	6	10 - THEORY	2 - THEORY	2 - THEORY	3- THEORY	3 - THEORY
		2	4	8	8 - PRACTICAL	2- PRACTICAL	2- PRACTICAL	2 - PRACTICAL	2 - PRACTICAL
	2.     ZOOLOGY / MATHS	2	3	6	10 - THEORY	2 - THEORY	2 - THEORY	3- THEORY	3 -  THEORY
		2	4	8	8 - PRACTICAL	2- PRACTICAL	2- PRACTICAL	2-PRACTICAL	2 - PRACTICAL
				28
D	OPEN COURSE	1	4	4	4					4
E	INDUSTRIAL TRAINING	2	2	4
GRAND TOTAL				120		25		25	25	25	25

DETAILED SCHEME OF INSTRUCTION OF THE CORE COURSES
SI NO	COURSE CODE	TITLE OF THE COURSE	EXAM DURATION                       HRS	CREDIT PER           COURSE	CONTACT HOURS PER WEEK	TOTAL CONTACT HOURS FOR THE COURSE
FIRST SEMESTER
1	FQIB51	METHODOLOGY IN THE DISCIPLINE OF FOOD SCIENCE	3	3	4	72
2	FQIB52	BASIC NUTRITION	3	3	4	72
3	FQ1B53	FOOD CHEMISTRY	3	4	4	72
SECOND SEMESTER
4	FQ2B54	FOOD MICROBIOLOGY	3	4	4	72
5	FQ2B 55	FOOD COMMODITIES	3	3	4	72
6	FQ2B56	FOOD PRESERVATION TECHNOLOGY	3	3	4	72
THIRD SEMESTER
7	FQ3B57	POST HARVEST TECHNOLOGY	3	4	5	90
8	FQ3B58	ANALYTICAL INSTRUMENTATION	3	4	5	90
9	FQ3B59	FOOD PACKAGING MATERIALS AND TESTING	3	4	5	90
10	INDUSTRIAL TRAINING		0	2
FOURTH SEMESTER
11	FQ4B60	FOOD SAFETY AND QUALITY ASSURANCE	3	4	6	108
12	FQ4B61	SENSORY EVALUATION	3	4	5	90
13	FQ4B62	MANAGEMENT IN FOOD INDUSTRY	3	4	4	72
FIFTH SEMESTER
14	FQ5B63	FOOD TOXICOLOGY	3	4	5	90
15	FQ5B64	FOOD ANALYSIS AND ADULTERATION TESTING  ( T & P ) -I	3+3	4	6	108
16	FQ5B65	BASIC MICROBIOLOGY- ( P )	3	3	5	90
17	FQ5B66	FOOD CHEMISTRY ( P )	3	2	4	72
18	FQ5D67	OPEN COURSE	3	4	4	72
19	INDUSTRIAL TRAINING		0	2	0	0
SIXTH SEMESTER
20	FQ6B68	ENTREPRENEURSHIP DEVELOPMENT	3	4	5	90
21	FQ6B69	FOOD ANALYSIS AND ADULTERATIION TESTING ( T & P) - II	3+3	4	6	108
22	FQ6B70	FOOD MICROBIOLOGY - ( P )	3	3	5	90
23	FQ6B71	ADVANCED FOOD CHEMISTRY- ( P )	3	2	4	72
24	FQ6B72	CHOICE BASED COURSE	3	3	5	90
25	FQ6B73	PROJECT  / DISSERTATION	0	3	0	0

DETAILED SCHEME OF INSTRUCTION OF THE COURSES
SI NO	COURSE CODE	TITLE OF THE COURSE	CREDIT PER COURSE	CONTACT HOURS PER WEEK	TOTAL CONTACT HOURS FOR THE COURSE
FIRST SEMESTER
1	FQIB51	METHODOLOGY IN THE DISCIPLINE OF FOOD SCIENCE	3	4	72
2	FQIB52	BASIC NUTRITION	3	4	72
3	FQ1B53	FOOD CHEMISTRY	4	4	72
4	COMMON	ENGLISH	4	5	90
5	COMPLEMENTARY  CHEMISTRY		3	2T+2P	72
6	6             COMPLE ZOOLOGY		3	2T+2P	72
		TOTAL CREDITS	20
SECOND SEMESTER
7	FQ2B54	FOOD MICROBIOLOGY	4	4	72
8	FQ2B 55	FOOD COMMODITIES	3	4	72
9	FQ2B56	FOOD PRESERVATION TECHNOLOGY	3	4	72
10	COMMON	ENGLISH	4	5	90
11	COMPLEMENTARY  CHEMISTRY		3	2T+2P	72
12	COMPLEMENTARY  ZOOLOGY		3	2T+2P	72
		TOTAL CREDITS	20
THIRD SEMESTER
13	FQ3B57	POST HARVEST TECHNOLOGY	4	5	90
14	FQ3B58	ANALYTICAL INSTRUMENTATION	4	5	90
15	FQ3B59	FOOD PACKAGING MATERIALS AND TESTING	4	5	90
16		INDUSTRIAL TRAINING	2
17	COMPLEMENTARY	CHEMISTRY	4	3T+2P	90
18	COMPLEMENTARY	ZOOLOGY	4	3T+2P	90
	TOTAL CREDITS		22
FOURTH SEMESTER
19	FQ4B60	FOOD SAFETY AND QUALITY ASSURANCE	4	6	108
20	FQ4B61	SENSORY EVALUATION	4	5	90
21	FQ4B62	MANAGEMENT IN FOOD INDUSTRY	4	4	72
22	COMPLEMENTARY		4	3T+2P	90
23	COMPLEMENTARY	ZOOLOGY	4	3T+2P	90
	TOTAL CREDITS		20
FIFTH SEMESTER
14	FQ5B63	FOOD TOXICOLOGY	4	5	90
15	FQ5B64	FOOD ANALYSIS AND ADULTERATION TESTING  ( T & P ) -I	4	6	108
16	FQ5B65	BASIC MICROBIOLOGY- ( P )	3	5	90
17	FQ5B66	FOOD CHEMISTRY ( P )	2	4	72
18	FQ5D67	OPEN COURSE	4	4	72
19	I	INDUSTRIAL TRAINING	2	0	0
		TOTAL CREDITS	19
SIXTH SEMESTER
20	FQ6B68	ENTREPRENEURSHIP DEVELOPMENT	4	5	90
21	FQ6B69	FOOD ANALYSIS AND ADULTERATIION TESTING ( T & P) - II	4	6	108
22	FQ6B70	FOOD MICROBIOLOGY - ( P )	3	5	90
23	FQ6B71	ADVANCED FOOD CHEMISTRY- ( P )	2	4	72
24	FQ6B72	CHOICE BASED COURSE	3	5	90
25	FQ6B73	PROJECT  / DISSERTATION	3	0	0
		TOTAL CREDITS	19

FQ1B51  - METHODOLOGY IN THE DISCIPLINE OF FOOD SCIENCE

Credits- 3                                                                                                                   72 hrs

.OBJECTIVES

- to have a broad outline of the methodology of food science

-  to enable students to apply scientific methods independently

- to understand the nature of unit operations in the food industry.

 I- Food Science – an introduction

What is Food science and Quality control

Early history of food science, its developments

Preparation of a career in food science

Activities of food scientists

Components of a food industry

Allied industries

International activities

Interrelated operations                                                                                                  15 hrs

II. World Food Needs and Hazards

Nature of Nutritional problems – its dimensions

Food related hazards

Role of technology                                                                                                         7 hrs

III. Innovations

Importance of new products and product technology

New applications of membranes in food processing

Cross flow membrane technology                                                                               

Next generation products

Competitive behaviour

Consumer behaviour and internet marketing                                                                15 hrs

IV.  Methods and Tools Of Science

Hypotheses:  Observations, evidences and proofs

Posing a question: formulation of hypotheses :Hypthetico- Deductive model, Inductive model

Mathematical methods vs Scientific methods                                                                          12 hrs

V. Experimentation in Science

Design of an experiment: experimentation, observation, data collection, interpretation and deduction

Scientific instruments used in food science                                                                   

Making observations: direct, indirect controlled and uncontrolled , human and machine observations, human error.                                                                                                    9 hrs

VI.  Data Handling and Ethics in Science

Documentation of experiments , nature and types of data

Significance of statistical tools in data presentation

Data presentations- graphs , tables, histograms and pi diagrams

Statistical testing of hypotheses, null hypotheses, significance tests, Correlation

Computer applications in food science                                                                         14hrs

REFERENCES:

1) Potter, N.N. Food Science 5^th edition. CBS publishers and distributors, New Delhi. 1996.

2) Kroger, M and Shapiro, R. Changing food technology. (Vol. 1-3) Technomic publishing Co. Inc, USA. 1987.

3) Raj, G.D. Encyclopaedia of Food Science. (Vol 1-3). Anmol publications Pvt. Ltd, New Delhi. 1997.

4) Kumar, A and Meenakshi, N. Marketing management. Vikas publishing house Pvt. Ltd. 2006.

5) Srilakshmi, B. Nutrition Science, New age International (P) Ltd publishers, New Delhi. 2006.

6) Mahajan, B.K, Methods in Biostatistics , 6^th  edition, Jaypee brothers Medical publishers(P)Ltd, New Delhi, 2003.

7) Kothari, C.R, Research Methodology- Methods and Techniques, 2^nd edition         New age International (P) Ltd publishers, New Delhi. 2000.

                                                                      <<>>

FQQ1B52 - BASIC NUTRITION

Credit: 3                                                                                                                      (72 hrs)

OBJECTIVES :-

To enable the students to

1. Under stand the relationship between nutrition and human well being

2. Know and understand the functions, importance of all nutrients for different age group and special group.

1.      Introduction to nutrition –
Food as a source of nutrients,  function of foods, adequate optimum and good nutrition                                                                                                                    3 hrs

2.      Inter – relationship between nutritional and health.
Visible symptoms of good health, Assessment of the nutritional status               4 hrs                                                                                                              

3. Malnutrition

         Definition, aetiology, remedial factors, classification                                           3 hrs

4.      Food guide
 Basic Five food groups – how  to use food guide.                                               3 hrs

5.      Food assmiliation
Digestion, absorption, transport utilization of nutrients in the body                     4 hrs

6.      Water
function, Sources, requirement, water balance.                                                     2 hrs

7.   Carbohydrates
 composition, classification, food sources, functions, storage in body.                    4 hrs

8.   Fats
 Compositions, saturated and unsaturated fatty acids, classification,

      food sources, functions of fats.                                                                              4 hrs

9.   Proteins
 Composition, Sources, essential and non-essential amino acid, functions,

        protein deficiency (very brief)                                                                              4 hrs

10.    Energy
unit of energy, food as a source of  energy, energy value of food                       6 hrs

         The body’s need for energy, BMR activities.

11.    Acid base balance

         Respiratory mechanism and renal mechanism                                                       3 hrs

12. Minerals

               functions, sources, units, bio–availability, deficiency of following minerals –

              Calcium, iron, Iodine, Fluorine, Sodium, Potassium                                            13 hrs

         Fat Soluble vitamins

13. Vitamins

         Classification, units of measurement, sources, functions, deficiency and

         remedial measures about following vitamins                                                         9 hrs

         Fat soluble vitamins                  

         a.   Vitamin A

         b.   Vitamin D

         c.   Vitamin E

         d.   Vitamin K

               Water Soluble Vitamins

a. Ascorbic acid

b. Thiamin

c. Riboflavin

d. Niacin

e. Other member of B-Complex such as B₆, folic acid and B₁₂

REFERENCES

1. Mudambi, S. R., Rajagopal M. V., Fundamentals of food and Nutritions, 2^nd edition, Wiley Eastern Ltd, New Delhi 1990.

2. Swaminathan, M., Hand book of  Food & Nutrition, Bappco Ltd, Bangalore, 1978.

3. Srilakshmi, B, Nutrition Science, New age international (P) Ltd publishers, New Delhi, 2006.

4. Swaminathan, M. Essential of food and Nutrition, Vol.I. Bangalore Printing and Publishing Co. Ltd Bangalore.

5. Begum, R. A text book of foods, Nutrition and Dietetics. Second revised edition, Sterling Publishers(P) Ltd, New Delhi, 1991.

===

FQ1B53      -                 FOOD CHEMISTRY

Credits-4           

                                                                        (72hrs)

OBJECTIVES:

To enable the students to:

a. Acquire knowledge on the macro and micro constituents of the food

b. Know the structure and chemical characteristics of constituents of food

I – CARBOHYDRATES (18 hours)

CLASSIFICATION, STRUCTURE, PROPERTIES AND REACTIONS OF CARBOHYDRATES

Monosaccharide

Classification., Optical Activity.D-and L-forms.Muta-Rotation.Straight and Ring structure of glucose, fructose and galactose.Industrial & Laboratory preparation of glucose & fructose.

Oligosaccharides

Classification.Reducing & Non-reducing sugar.Glycosidic bonds.Structure of sucrose, maltose, iso maltose & lactose.Inversion of sucrose.

Polysaccharides

Classification.Structure of starch, cellulose, glycogen, pectin, hyaluronic acid.Difference between amylase & amylo pectin.Gelatinization of starch.Theory gel formation – Adsorption of solvent, three dimensional network, Particle orientation.

Reactions of monosaccharides

Reactions involving glycosidic-OH group.Reactions involving alcoholic-OH group.Reactions involving both glycosidic & alcoholic-OH group.Reaction with methyl iodide, conc.sulphuric acid, weak alkalies, alanine, phenyl-hydrazine, & hydroxyl amine.Oxidation reactions.Browning reactions – Enzymatic & Non-enzymatic browning.

II – PROTEINS (18hours)

CLASSIFICATION, STRUCTURE, PROPERTIES AND REACTIONS OF PROTEINS

Amino acids, peptides and proteins

Classification of aminoacids,structure,essentional amino acids, zwitter ion,isoelectric point,amphoteric property

Peptide bond, naming of peptide chain, biological roles.Classification of protein according to shape; classification of protein according to composition and solubility Structure of protein, chemical bonds involved in protein structure

Physical-chemical properties of proteins;colour and taste, shape of size, molecular weight, colloidal nature,amphoteric nature, ion bonding capacity,solubility,optical activicty,precipitation with antibodies.           

denaturation-agents causing denaturation,changes occurring during denaturation

Chemical reaction-hydrolysis,Reactions  involving COOH group,Reactions involving NH2 group,Reactions involving R groups or side chain.Estimation of protein by paper electrophoresis and paper chromatography, biological function of protein.

III – LIPIDS (18 hours)

CLASSIFICATION, STRUCTURE, PROPERTIES AND REACTIONS OF LIPIDS

Classification of  lipids according to chemical composition, fatty acids; saturated and unsaturated fatty acids. Fatty acids-essential fatty acids structure, chemical composition of fat, monoglycerides, diglycerides, nomenclature of triglycerides

Physical properties - melting point,polymorphism,softening point, slipping point, specific gravity, refractive index, smoke flash and fire points, turbidity points,

Chemical properties- RM, P,K values saponification value, iodine value, acid value

Reactions- reaction involving-COOH group, reaction involving double bond, reaction involving OH groups

Flavor changes in fats and oils

Hydrolytic and oxidative rancidity; mechanism of auto oxidation of fat; reversion

Antioxidants- natural and synthetic

Technology of edible fats and oils; hardening of fat –hydrogenation and inter esterification

Structure- phospholipids, glycolipids,sphingo lipids, cholesterol

Emulsion and emulsifiers.

IV – ENZYMES     (10 hours)

Nomenclature and classification; active site and allo steric site; enzymes specificity, enzyme as a catalyst,  enzymes kinetics, derivation of Michaels-, Menton  equation; Line waver-bark equation, factors influencing enzyme activity, effect  of substrate concenteration,effect of enzyme concentration ,effect of temperature,PH

Enzyme inhibitors- reversible and irreversible; derivation of equation for competitive, non competitive and uncompetitive enzyme inhibitors, graphical representation

Enzyme activators; regulation of enzyme activity- zymogens inactivation, covalent modification and feed back inhibition

Enzymes used in food industry

V – VITAMINS, MINERALS AND WATER   (8 hours)

Vitamins & Minerals-Classification and structure, fortification enrichment, restoration.

Food pigments ; ciassification,structure of heme, chlorophyll,carotenoids.reactions of myoglobin and chlorophyll,flavonoids- anthocyanin, anthoxanthin and flavones

Water-structure of water and ice, physical constants of water and ice, hydrogen bonding ,free water and bound water.

REFERENCES

1. Fundamentals of Biochemistry J L Jain 4^th Edition 1990 S.Chand

              &  Company, New Delhi

2. Aurand, L.W. and Woods, A.E. 1973. Food Chemistry. AVI,
            Westport.

3. Birch, G.G., Cameron, A.G. and Spencer, M. 1986. Food Science,
            3rd Ed.   Pergamon Press, New York

4.        Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel Dekker, New York.

            5.        Meyer, L.H. 1973. Food Chemistry. East-West Press Pvt. Ltd.,

                       New Delhi.

SEMESTER-I

                 MAHATMA GANDHI UNIVERSITY

B.Sc FOOD SCIENCE & QUALITY CONTROL PROGRAMME

                               MODEL QUESTION PAPER

FQ1B51 METHODOLOGY IN THE DISCIPLINE OF FOOD SCIENCE

Time:3hrs                                                                         Max Weightage:25

Instructions:

1. Time allotted for the examination is 3 hrs.
2. Answer all questions in part A.This contains 4 bunches of 4 objective type questions. For each bunch Grade A will be awarded if all the questions are correct, B for 3 ,C for 2,D for 1 and E for 0.
3. Answer any 5 questions from Part B, Any 4 from Part C and any 2 from Part D.

                                                     Part A

          (Objective type questions. Weightage 1 for each bunch)

Choose the correct answer.

1. is a secondary data.

             a. publications    b. questionnaires

       c. schedules        d. interviews.

2.                                  are used for data presentation.

        a. panels             b. credit cards

        c. histograms     d.  pantry audits.

       3.  A condition in which a person is below the normal weight for his height due to

             acute undernutrition.

             a. hunger             b. malnutrition

             c. anaemia           d. wasting

4.                       refers to a container that is sealed completely against the ingress

of gases and vapours.

  a. aseptic              b. hermetic

  c. form-fill seal    d.  laminate

Fill up the following.

5. When population elements are selected for inclusion in the sample based on the ease of access, it is called --------------------  sampling.

6.   The major vitamin deficiency is that of  ----------------.

7.UNICEF is the abbreviation of -----------

8. ------ coffee or solubilized coffee is made by dehydrating the brewed coffee.

Name the following.

9. The discipline which applies the basic sciences and engineering to study the
     fundamental physical, chemical and biochemical nature of foods and the principles
     of food processing.

10. The annual number of deaths of infants under one year of age per one thousand
      live births.

11. Arrangement of the assembled data in a consise and logical order by the
     researcher.

12. The way in which the consumer responds to the products available in the market.

True or false.

13. Soya chunk is a new generation food.

14. Parametric test is also called distribution free test.

15. Food analysis deals with the principles ,methods & techniques for quantitative                                      

            analyses of food products and ingredients.

16. Questions affecting the sentiments of the respondent should be included in a

       questionnaire.

Part B

                (Short answer type questions. Weightage 1 each)

                 Define

17. Null hypothesis.

18. Consumer behaviour.

19. Laboratory method.

20. Correlation.

21. Marketing.

22. Quality Control.

23. Food hazard.

24. Schedule.

                                               Part C

                (Short essay type questions. Weightage 2 each.)

Answer any four out of the following. 

25.   Briefly explain cross flow membrane technology.

       26.   Differentiate mathematical methods from scientific methods.

       27.  Which are the components of a food industry?

       28.   What is internet marketing?

       29.   Which are the common tools used for the presentation of data?

       30.   Briefly explain the scientific instruments used in food science.

                                                        Part D

                     (Essay type questions. Weightage 4 each.)

Answer any two from the following.

31.  Give an account of the computer applications in food science.

32.  Write an essay on new generation  food products.

33. What is the significance of data collection in research? Give the description of

       four methods of data collection.

MAHATMA GANDHI UNIVERSITY

B.Sc FOOD SCIENCE AND QUALITY CONTROLPROGRAMME

MODEL QUESTION PAPER

FQ1B52  - BASIC NUTRITION

Time: 3 hours                                                                                       Max Weightage: 25

Instructions:

1. Time allotted for the examination is 3 hours.

2. Answer all questions in Part A. This contains 4 bunches of 4 objective type questions. For each bunch Grade A will be awarded if all the answers are correct, B for 3, C for 2, D for 1 and E for 0.

    3.    Answer any 5 questions from Part B, any 4 from Part C and any 2 from Part D.

Part A

(Objective type questions. Weightage 1 for each bunch)

Choose the correct answer

1. Scurvy is a disease caused by the deficiency of

a) Vit A           b) Vit D           c) Vit C           d) Vit B

2. Nutrition is a study of

a) diseases       b) toxicity of foods     c) food and health

d) chemical changes in the body

3. Fat soluble vitamins are

a) A,D,E and K           b) A, B, C and D        c) C, D,E and K

d) B,C, E and K

4. The enzyme of saliva that breaks down carbohydrate is

a) Protease       b) Amylase      c) Lipase          d) Oxidase

Fill up the following:

5. Biological value is used to measure the quality of ------
6. Cobalt is a constituent of -------
7. Matose is composed of ------
8. The disease caused by the deficiency of niacin -----

Name the following:

9. Current carbohydrate coin of the body
10. The vitamin necessary for the synthesis of visual purple-----
11. The chemical name of Vit B₁₂
12. Limiting amino acid in pulses

True of false

13. Sucrose is composed of two molecules of glucose
14. Carbohydrates can spare proteins
15. Fats are the cheapest source of energy
16. Hyponatremia is the deficiency disease of potassium

(1x4 = 4)

Part B

(Short answer types questions. Weightage 1 each)

Answer any 5 out of the following

Define/Explain

17. Malnutrition
18. BMR
19. Nutrients
20. Reference man
21. Water balance
22. Calorific value of foods
23. Macronutrients
24. Complete protein

(1x5 = 5)

Part C

Short essay type questions. Weightage 2 each

Answer any four out of the following

25. Describe the importance of iodine in the diet and the disease associated with its deficiency.
26. In brief describe a method for the determination of energy value of foods with neat sketch.
27. What is the role of water in human nutrition? What are the symptoms and effect of deficiency of water in human subject.
28. Describe the term Acid-base balance. Explain two major mechanisms which operate to maintain it in the body.
29. Describe the major symptoms of protein deficiency in adults. What is protein energy malnutrition.
30. Mention the names of five food groups. In brief describe any two of these groups.

(2x4 = 8)

Part D

(Essay type questions, weightage 4 each)

Answer any 2 from the following

31. Describe the role of iron, calcium, phosphorus and sodium in the human nutrition. What are the factors which affect their bioavailablity from the diet?
32. How are the carbohydrates classified. Mention an example and a rich source of each class Briefly mention, how are these channelized in the body for utilization or storage after digestion.
33. What do you understand by anaemia. Mention the role of iron and folic acid in the alleviation of the symptoms of anaemia. Mention few good sources of iron and folic acid.

(4x2 = 8)

MAHATMA GANDHI UNIVERSITY

B.Sc FOOD SCIENCE AND QUALITY CONTROLPROGRAMME

MODEL QUESTION PAPER

FQ1B53 - FOOD CHEMISTRY

Time: 3 hours                                                                                       Max Weightage: 25

Instructions:

1. Time allotted for the examination is 3 hours.

2. Answer all questions in Part A. This contains 4 bunches of 4 objective type questions.

3.  For each bunch Grade A will be awarded if all the answers are correct, B for 3, C for 2, D for 1 and E for 0.

        Answer any 5 questions from Part B, any 4 from Part C and any 2 from Part D.

Part A

(Objective type questions. Weightage 1 for each bunch)

Choose the correct answer

1. Methionine is a

            a) basic aminoacid                   b) acidic aminoacid

            c) aromatic aminoacid             d) Sulphur containing amino acid

2. Lactose contains

            a) a molecule of glucose and one molecule of fructose

            b) a molecule of glucose and a molecule of galactose

            c) two molecules of glucose

            d) a molecule of galactose and a molecule of fructose

3. The oxygenated derivatives of carotenes are

            a) anhoxanthine           b) anthocyanin                        c) tannin          d) xanthophylls

4. An apoenzyme is an  enzyme which contains

            a) both protein and cofactor               b) only the protein factor

            c) only the cofactor                             e) no protein and no cofactor

Name the following

5. Antihaemorrhagic vitamin

6. Hydrolysis of sucrose

7. Muscle pigment

8. Condensation product of sugar with non-sugar

Fill up the following:

9. ----- is a measure of the amount of volatile water insoluble fatty acids present in fats/oils.

10. The enzyme which converts starch to high fructose corn syrup is -----

11. The mineral which is a major structural constituent of chlorophyll is -----

12. The enzyme which consist of multiple protein subunits and which can show a change in
      the affinity for its substrate are called -----

State true or false

13. Denaturation of protein involves the modification primary, tertiary and quarternary
      structures.

14. Reichert Meissel value gives the amount of butyric acid and caproic acid.

15. Water shows maximum density at 0°C

16. Maillard reaction involves reaction between reducing sugar and amino acid.

(1x4 = 4)

Part B

(Short answer type questions, weightage 1 each)

Answer any 5 out of the following:

17. What do you mean by mutarotation?

18. Define the term restoration

19. Give the structure of Vitamin C

20. What is a Zwitter con?

21. What do you mean by drying oils and terpeneless oil?

22. What do you understand by the term group specificity?

23. Define the term water activity.

24. What are reducing sugar? Give an example.

(1x5 = 5)

Part C

(Short essay type questions, weightage 2 each)

Answer any 4 out of the following:

25. Monoglycerides are good emulsifying agents whereas triglycerides are not. Why?

26. What do you mean by denaturation and what are the agents causing denaturation?

27. What are modified cellulose and what are its uses?

28. What are the various factors affecting enzyme activity? Briefly describe any four.

29. Give the Haworth Cyclic structures and Fischer projection formula for a and b-
      Defructoses.
30. Write a short note on fortification of foods with examples.

(2x4 = 8)

Part D

(Essay type questions, weightage 4 each)

Answer any 2 from the following:

31. Define the term rancidity. What are the different types of rancidity?

32. What are changes occurring in Chlorophyll and myoglobin during processing?

33. Explain briefly

            a. Gelatinization

            b. Structures of protein                                                                                       (4x2= 8)

====

              FQ2B54  - FOOD MICROBIOLOGY

Credits  -4                                                                                   72Hrs

OBJECTIVES

To help the students to:

a) acquire an elementary knowledge about micro organisms.

b)  develop an understanding of industry and in maintenance of health.

 I Introduction to microbiology .                                                                     8Hrs

          Microbiology in daily life.

         .Characteristics and morphology of bacteria, fungi ,virus ,protozoa & algae.   

II  Control of micro-organisms.                                                                      6Hrs

          Growth curve

           Effect of  i) PH  ii) Water activity iii) O₂ availability

                      & iv) temperature on the growth of microorganisms.

 III  Cultures  & Media                                                                                  10Hrs

             Different type of media.

              Preparation of media

             Culturing techniques

IV   Indicator microorganisms                                                                        3Hrs

            Sources, methods of detection, growth & survival & significance of

            a) coliforms b) feacal streptococci c) enterobacteriaceae

 V Contamination and spoilage of different foods.                                       12Hrs

            a) Cereals, sugar and their products.

            b) Milk & milk products

            c) Vegetables & fruits

d) Canned foods

e) Meat, fish, egg and poultry

 VI Environmental microbiology                                                                    10Hrs

            Water- test for E.coli

            Air, Soil and sewage

            Biogeochemical activity of microorganisms in soil.

 VII Microbiological intoxications and infections                                             12Hrs

            Toxic production and physiological action

            Methods of control

            Microbiological standards

VIII  Beneficial microorganisms.                                                                      11Hrs

          Micro organisms of industrial importance

          a) biomass b)fermentation c) enzymes & hormones

          Antibiotics & vaccines

          Micro organisms & effluent treatment

References:

1. Frazier, W.C. Food Micro biology . 4^th edition. Mc Graw Hill. Newyork.
2. Pelzar, H.J. and Rober, D. Microbiology 5^th edition Mc Graw Hill. Newyork
3. Banwart, G.T. Basic Food Microbiology. CBS Publishers, New Delhi.
4.  Narayanan, L.M., Mani,L., Microbiology.Saras Publications, Nagercoil.
5. Bryan,F.L., Diseases transmitted by foods. Munich Publishers, Atlanda.

FQ2B55- FOOD COMMODITIES

Credits: 3                                                                                                       72 hours

OBJECTIVES

1. To understand the basic commodities both raw and processed in food industries and various aspects of their production and distribution.

2. To discuss the qualities and standards of available commodities and their suitability for different purposes

I. Cereal and Cereal Products                                                                   8 hrs

Rice, Wheat and their products- structure, processing, uses in variety of preparations, selection, storage and nutritional aspects.                                                                                 

II. Pulses and Legumes                                                                                     5hrs

Production, selection, variety, storage, processing, uses in variety of preparations, nutritional aspects and cost.                                                                                                       

III. Milk and Milk Products                                                                            8 hrs

Composition, classification, quality, processing, spoilage, storage, uses, nutritional aspects. Products – Processed milk, curd, butter, butter milk, paneer, cheese and ice cream.                       

IV. Egg                                                                                                            6 hrs

Production, nutritive value, structure, composition, egg quality, evaluation of egg quality, grading, storage, processing, effect of heat on egg proteins, egg products.                                         

V. Fish, Meat and Poultry                                                                                   10 hrs

Classification, composition and nutritive value, spoilage, selection, purchase, processing, storage.                         

VI. Vegetables and Fruits 6 hrs

Vegetables – classification, composition, nutritive value, cole-crops- cabbage, cauliflower, root vegetables, fruit vegetables, cucumbers, leafy vegetables, perennial and other vegetables.

Fruits – composition, classification, tropical and subtropical fruits -  amla, avocado, banana, dates, guava, jackfruit, jambu fruit, mango, papaya, passion fruit, pineapple, pomegranate, sapota, dry fruits.        

 Fruit products – jams, jelhes, maimalades – processing.

VII. Sugar and Sugar Products 6 hrs

Sugar from cane – gur, khandasari sugar, raw sugar, refined and white sugar – processing. Boiled sugar – processing

Forms of sugar, liquid sweetness, reactions of sugars, sugar boiled confectionary – crystalline and amorphous confectionary.

VIII. Fats and Oils 8 hrs

Fats – nutritional importance of oils and fats, functions of oils and fats in foods, processing, classification.

Oils – vegetable oils and sources of edible oils, oils from other sources.

IX. Spices and Condiments 5 hrs

Compositions, classification, flavouring extracts, major spices of India (pepper, cardamom, ginger, chillies) – process, composition and uses.

Minor spices of India                                                                                        4 hrs

Coriander, cumin, cinnamon, fenugreek, garlic, mace and nutmug, onions, mustard, saffron, cloves, asafoetida, processing and uses.

 Flavour Constituents  of
  Spices, vegetables and fruits, fermented products, meat, sea food –

X. Neutraceuticals                                                                                      4 hrs

Definition, types, uses.

XI. Tea and Coffee                                                                                      6 hrs

Tea – classification, processing, composition, preparation of tea products.

Coffee – classification, processing, composition, coffee making, soluble coffee.

REFERENCES

1. Srilakshmi, B.. Food Science (3^rd edition), New Age International (P) Limited Publishers, New Delhi, 2003.

2. National Institute of Industrial Research Board, Hand Book on SPICES Asia Pacific Business press Inc. New Delhi.

3. Potter, N.N. Food Science (5^th edition), CBS publishers and Distributors, New Delhi, 1995.

4. Manay, N.S, Shadaksharaswamy, M., Foods- Facts and Principles.,  New Age International  Publishers., New Delhi., 2004.

FQ 2B56-FOOD PRESERVATION TECHNOLOGY

Credit: 3                                                                                                                     72 HRS

Objectives

To enable the students to

1) acquire knowledge on different preservation techniques used to enhance the shelf span of food product.

I) Introduction to food preservation    Basic principles of food preservation, types of spoilage, importance of   food       preservation. II) Preservation by use of high temperature     Pasteurization, sterilization, canning.  History and steps involved,      types of  cans and bottles.  Spoilage encountered. III) Preservation by use of low temperature      Refrigeration-Advantages, systems.  Factors to be considered, common       spoilage IV) Preservation by use of very low temperature       Freezing, difference between refrigeration and freezing, methods of freezing,       steps involved in freezing, common food spoilage, types of freezing,          maintenance of  freezers. v) Preservation by removal of moisture.     Concentration, principles and types of concentrated foods.      Drying and dehydration-merits and demerits, factors affecting drying,     preparation  of food for drying.  Freeze drying, dehydrofreezing-advantages –       mechanism of freeze drying and dehydrofreezing. VI) Preservation by using sugar       Sugar concentration, principles of gel formation, preparation of jam, jelly,       marmalades, preserve, candy, glazed, crystallized fruits, FPO specification. VII) Preservation by using chemicals and salts                  Chemical preservatives-definition, role of preservatives, permitted                  preservatives.                  Pickling-principles involved and types of pickles. VIII) Fermentation                 Advantages, factors affecting, types of fermentation, common fermented foods-wine, beer, distilled liquors, vinegar and cheese manufacture. IX  Irradiation               Properties of irradiation, advantages, mechanism, affects on foods, permitted doses, dose determination factors.               Microwave heating-properties, mechanism, advantages and applications. x) Combination preservation

6 hours 8 hours 6 hours 8 hours 8 hours 7 hours 7 hours 10 hours 8 hours 4 hours

REFERENCES

1. Subalakshmi, G and Udipi, S.A. Food processing and preservation.  New Age International Publishers, New Delhi, 2001.

2. Srilakshmi, B. Food Science. New Age International Publishers, New Delhi, 2003.

3. Potter, N.N. and Hotchkiss J. H. Food Science.  CBS publishers and distributors. 1996.

4. Srivastava, R.PO and Kumar, S. Fruit and vegetable preservation, International Book distribution Company, Lucknow, 1994.

5. MC.Williams, M and Paine, H. Modern Food preservation. Surjeet Publications, Delhi, 1984.

6. Cruess, W.V. . Commercial fruits and vegetable products, Anees Offset press, New Delhi, 1997.

SEMESTER-II

                       MAHATMA GANDHI UNIVERSITY

SECOND SEMESTER B.Sc FOOD SCIENCE & QUALITY CONTROL (PROGRAMME) EXAMINATION 2010

MODEL QUESTION PAPER

FQ2B54 - FOOD MICROBIOLOGY

Time: 3 hours                                                                                       Max Weightage: 25

Instructions:

4. Time allotted for the examination is 3 hours.

5. Answer all questions in Part A. This contains 4 bunches of 4 objective type questions. For each bunch Grade A will be awarded if all the answers are correct, B for 3, C for 2, D for 1 and E for 0.

6. Answer any 5 questions from Part B, any 4 from Part C and any 2 from Part D.

Part A

(Objective type questions, weightage one for each bunch)

Fill in the blanks

  1. Green rots in egg is caused by the bacterium  --------------------           -------------------.

  2. A culture that contains only one kind of microorganism is known as  ----- -------------.

  3. SPC is the abbreviation for  --------   ----------          ---------- .

7. ---------------- test is based on the property of the enzyme to liberate phenol from  

    phosphoric phenylester added to a sample of milk.

                                                  Choose the correct answer

 5.    --------------   is also known as bacillary dysentery.

         a)  salmonellosis                b)  ketosis

         c)  shigellosis                     d)  paralysis

6.   Foods with PH  between 5.3 & 4.5  undergo

         a) flat sour                         b) T A spoilage

         c) hydrogen swell              d) putrefaction

7. Yeast secrete the enzyme complex called

a) diastase                          b) isomerase

         c) zymase                           d) phenolase

8.  Citric acid is produced by

         a) clostridium                     b) penicillium

         c) aspergillus                      d) mucor

Name the following

9. The time taken to kill a stated number of microbes at a certain temperature under 

    specified conditions.

10. The microorganism commonly known as bread mould.

11. The discoverer of gram’s staining.

12. Identical male & female gametes .

State True or false

13. Seafoods get spoiled by autolysis, oxidation & bacterial activity.

14. Cells stained with carbol fuchsin appear green.

   15.Rhodotorula are yeasts.

   16.Lag phase is called exponential phase.                                                              1x4 =4

Part B

(Short answer type questions, weightage 1 each)

17.Differentiate intoxication and infection.

18.What are indicator organisms?

19.What is parthenogenesis?

20.What are whiskers?

21.What are pili?

22.What is sulphur stinker?

23.What is downy mildew?

24.What is nitrogen fixation?                                                                                1x5= 5

Part C

(Short essay type questions, weightage 2 each)

 25.Briefly explain ropiness in milk.

 26.What are trickling filters? 

27.Types of spoilage in meat under aerobic conditions.

28. What is lyophilization?

29. Write about any two factors affecting the growth of microorganisms.

30. How do you prevent the outbreak of Staphylococcal intoxication?               2x4 =8

Part D

(Essay type questions. Weightage 4 each)

31. Give an account of activity of microbes in effluent treatment.

32.  Write an essay on canned food spoilage.                                                      4x2=8

33.  What is motility in bacteria? Describe reproduction and nutrition in bacteria and yeast. 

                       MAHATMA GANDHI UNIVERSITY

SECOND SEMESTER B.Sc FOOD SCIENCE & QUALITY CONTROL (PROGRAMME) EXAMINATION 2010

MODEL QUESTION PAPER

FQ2B55 - FOOD COMMODITIES

Time: 3 hours                                                                                       Max Weightage: 25

Instructions:

8. Time allotted for the examination is 3 hours.

9. Answer all questions in Part A. This contains 4 bunches of 4 objective type questions. For each bunch Grade A will be awarded if all the answers are correct, B for 3, C for 2, D for 1 and E for 0.

10. Answer any 5 questions from Part B, any 4 from Part C and any 2 from Part D.

Part A

(Objective type questions, weightage one for each bunch)

Name the following:

1. Father of White revolution
2. Removal of seed coat of pulses
3. The membrane surrounding egg yolk
4. Limiting aminoacid in cereals

Choose the correct answer

5. The process of conversion of large fat globules in milk to smaller size is called

a) Saponification         b) Curing         c) Homogenization    d) Pasteurization          

6. The unavailable sugars in pulses which are known for flatulence production is

a) Maltose       b) Raffinose                c) Sucrose        d) Galactose

7. The enzyme responsible for the sticky consistency of rice after cooking is

a) a amylase                b) Peroxidase              c) Phenolase    d) Lipase

8. The enzyme present in the raw papaya`

a) Papain         b) Bromelin     c) Citric acid   d) Tocopherol

Fill up the following:

9. The egg yolk is connected to albumin by -------

10. The water phase/serum obtained after the separation of butter from curd is known as ---------
11. The protein which is the major constituent of thick muscle filament is -----

12. The very strong flavour of onion and garlic are due to -----

State true or false

13. Fish oil is rich in vitamine A and C
14. Invert sugar contains glucose and galactose
15. Micro organism used in the preparation of tempe is Rhizopus Oxyzae.
16. Gin is a distilled spirit flavoured with juniper berries

 1x4 = 4

Part B

(Short answer type questions, weightage 1 each)

Answer any five out of the following:

17. What is yolk index
18. What is meant by double toned milk?
19. What are leavening agents?
20. Differentiate between green tea and black tea
21. List out any four permitted synthetic food colours
22. What are the changes occurring in fruits during ripening?
23. What are the changes occurring in myoglobin during processing?
24. Write a note on germination.

 1x5 = 5

Part C

(Short essay type questions, weightage 2 each)

Answer any four out of the following:

25. Briefly explain the term pasteurization. What are different types of pasteurization?
26. Write a note on parboiling of rice
27. Write a note on spoilage of fish
28. List the different methods of meat tenderisation.
29. How can you minimize the loss of nutrients in vegetables during processing?
30. Briefly explain the toxic principles present in pulses and how can they be removed?

2 x 4 = 8

Part D

(Essay type questions. Weightage 4 each)

Answer any 2 questions from the following:

31. Explain the term “neutraceuticals”. What are the various food ingredients of typical neutraceutical diet

32. Describe the processing of fats and oils

33. Write a note on spices with antioxidant and antimicrobial properties.

4x2 = 8

MAHATMA GANDHI UNIVERSITY

SECOND SEMESTER B.Sc FOOD SCIENCE & QUALITY CONTROL (PROGRAMME) EXAMINATION 2010

MODEL QUESTION PAPER

FQ2B56 - FOOD PRESERVATION TECHNOLOGY

Time: 3 hours                                                                                       Max Weightage: 25

Instructions:

1. Time allotted for the examination is 3 hours.
2. Answer all questions in Part A. This contains 4 bunches of 4 objective type questions. For each bunch Grade A will be awarded if all the answers are correct, B for 3, C for 2, D for 1 and E for 0.
Answer any 5 questions from Part B, any 4 from Part C and any 2 from Part D.

Part A

(Objective type questions, weightage one for each bunch)

Name the following:

1. Unit of radiation
2. Exudation of water from the gel
3. The common name of Mono sodium glutamate is known as -----
4. The common form in which SO₂ is used as preservative

Choose the correct answer:

5. F.P.O is

a) Fruit products order            b) Food product order           

c) Fruit preservation order      d) Food preservation order

6. Freeze drying involves

a) Evaporation             b) Sublimation                        

c) condensation           d) Osmosis

7. Canning was discovered by

a) Jenner          b) Roentgen    c) Louis Pasteur          d) Nicholas Appert

8. Which one is class II preservative according to 52 of PFA rule?

a) Sodium chloride      b) Sucrose       c) Edible vegetable oil            d) Sorbic acid

Fill up the following:

9. Complete destruction of micro organism is called-----
10. Process of removing air from the cans is called ----
11. Putrefaction means the breakdown of -------
12. According to FPO Jam should contain ----- percentage total soluble solids.

True or false

13. Over ripen fruit is suitable for jelly preparation.
14. Pasteurised milk is safe for consumption
15. Beer is considered as an distilled liquor
16. Blanching is usually done in vegetables for the inactivation of enzymes

1 x 4 = 4

Part B

(Short answer type questions, weightage 1 each)

Answer any five out of the following:

17. What do you understand by Intermediate moisture foods?
18. Differentiate between pasteurization and sterilization
19. Enlist the causes of food spoilage
20. Write the factors affecting drying characteristics of foods
21. What is the role of salt in pickle making?
22. What is the mechanism of microwave heating?
23. What do you mean by Hurdle technology?
24. Write in brief about freeze drying?

Part C

(Short essay type questions, weightage 2 each)

Answer any four out of the following

25. Write down the role of F.D valve in pasteurization plant.
26. Explain the process of refrigeration
27. What are the basic principles of food preservation?
28. Advantages of quick freezing over slow freezing.
29. With the help of a flow diagram explain the manufacture of jelly. Also write is FPO specification.
30. Explain the difference between fermentation and putrefaction. Name two micro organisms used in fermentation technology.

2x4 = 8

Part D

(Essay type questions. weightage 4 each)

Answer any two questions from the following:

31. What do you understand by concentration of foods. Explain different methods of
       concentration and discuss its significance in Indian Food Industry.

32. Explain the types of spoilage occurring in canned foods.

33. Give an account of the advantages and disadvantages of food irradiation and also 

      write on photo electric effect. Mention its any two application in Indian food industry.

4x2 = 8

FQ3B57                           POST HARVEST TECHNOLOGY

     Credits:4                                                                90 Hrs

Objectives : To enable the students

1. to understand the importance and methods of post harvest conservation of foods.

2. to gain knowledge in food processing.

UNIT I        Physical principles underlying food processing operations such as     

· Thermal processing                                                    09 Hrs

· Refrigeration

· Freezing

· Dehydration

· Ionizing radiation.

UNIT II       Chemical changes in food that affect the                  07 Hrs

· Texture

· Colour

· Flavour

· Odour

· Stability and  nutritive quality
during  processing and storage.

UNIT III        Processing technology of                                   

· Cereals, legumes and oilseeds.                         12Hrs

Wheat- milling , Bread , biscuits and cake manufacture, functions of ingredients

Rice- milling , Parboiling of rice, changes during parboiling, advantages and disadvantages.

Corn- milling ,corn flakes.

Legumes- processing.

Oilseeds -extraction, refining, hardening of fat-hydrogenation and inter esterification.

· Fruits and vegetables.                                        09 Hrs

Ready to serve beverages -formulation , general steps involved in the processing , FPO specification.

Tomato puree, tomato ketchup- general steps involved in processing.

 Preservatives used in fruit and vegetables processing, FPO specification.

 (Visit to an agro based industry)

· Milk & Milk products                                         21 Hrs

Pasteurized Milk- General steps involved in Processing , calculation of standardization of milk- application of Pearson Square method,

Method of manufacture of sterilized milk, tonned milk.

Cream –  principles of cream separation, factors influencing fat percentage of cream ,application of Pearson square method for standardization of cream.

Butter-Theories of churning.

Ice-cream Hardening

Dried Milks- definition ,method of manufacture of whole milk powder and skim milk powder.

(Visit to dairy industry).

· Meat, fish, poultry and eggs                                 16 Hrs

Meat processing - ante mortem inspection , post mortem inspection, tenderization , curing , smoking , canning , reactions involving colour changes in meat, general steps involving in the manufacture of  sausages.

Fish Processing - general steps involved in block and IQF freezing .

Poultry Processing- general steps involved .

Egg processing- - freezing and drying of egg products.

UNIT IV                                                                                           05 Hrs      

· Extrusion technology

Single screw extruder, Advantages of extrusion cooking

UNIT V

· Fermentation technology                                          11 Hrs

Microbes involved, common cultures of  importance in food industry, fermentation in a food industry.

· High Protein food technology

Biomass, SCP, protein isolates, nutrient supplements and health drinks.

REFERENCES

1. Kent, J.A.  Riegel’s Handbook of Industrial Chemistry,7^th edition. Van Nostrand Reinhold Company, New York. 2003.

2. Dubey,R.C. A Textbook of Biotechnology. S.Chand & Company Limited,NewDelhi. 2000.

3. Prescott and Proctor B.E.  Food Technology.  MC Graw hill Book Co. New York 1997.

4. Potter, N. N,. Hotchkiss, J. H. Food Science . CBS Publishers, New Delhi. 2000.

FQ3B58                           ANALYTICAL INSTRUMENTATION

      Credits:4                                                                         90 Hrs

Objectives:

  Inorder to enable students:

-     to be familiar with different methods of investigation used in the analysis of  

             foods   and biochemical assay.

 -    to gain knowledge about different instruments used in food analysis.

 -    to know the principles and applications of different techniques used in food and

       nutrition research.

I. Basic principles of chromatography.                                   8Hrs

II. Paper Chromatography – Introduction, general principles, procedure, types of paper chromatography, applications.                                   02 Hrs.

III. Thin layer chromatography – Introduction, principle, procedure, general application.                                                                           02 Hrs.

IV. Column – liquid chromatography – General procedure, qualitative analysis, separation and resolution, quantitative analysis.                  01 Hr.

        V       HPLC (High performance liquid chromatography).            14 Hrs.

- Introduction, principle of separation, components of an HPLC system.

- Pump, injector, column  (column hardware and column packing materials in brief) detector and different types of detectors, recorder, Application of HPLC.

VI     Gas chromatography – Introduction, sample preparation, principle of

         separations, components – gas supply system, injection port, oven, column and

         stationary phases, types of columns, detectors – different types of detectors,

         recorder, types of carrier gases used.                                      12 Hrs.

VII    Spectrophotometry – introduction and principles.                   11 Hrs.

VIII  Ultra violet and visible absorption spectroscopy – basis of absorption

   spectroscopy, deviations from Beer’s law, procedural consideration, calibration
    curves.  Instrumentation and instrument design, application.  16 Hrs.

IX     Fluorimetry – introduction, principle and techniques, instrumentation and

         application.                                                                              08 Hrs.

X. Radiotracer techniques – radioactive counters, solid, gas and liquid scintillation.                                                                            08 Hrs.

XI. Measurement of enzyme activity.                                       04 Hrs.

XII. Electrophoresis – definition , types of electrophoretic methods, free solution electrophoresis, tisetius method, paper or agar gel electrophoresis, PAGE.

04 Hrs.

REFERENCES:

1. Nielsen, S.S. Introduction to the chemical analysis of foods.Jones and Bartlett

      Publishers, Boston , London.2004.

2. Mahindru,S.N. Food additives. Characteristics, detection and estimation. Tata Mc

      Graw-Hill Publishing Company Limited, New Delhi.2000.

3.  Pearson, D. The Chemical Analysis of Foods. Churchill Livingstone, New York.

     2002. 

4. Sharma, B.K. Instrumental Methods of Chemical Analysis. Goel Publishing

      House,New Delhi. 2004.

FQ3B59 FOOD PACKAGING MATERIALS  AND TESTING

Credits :4                                                                 90 Hrs

OBJECTIVES

To enable students

(i) to be familiar with different methods and materials used for packaging.

(ii) to understand the technology behind packaging.

(iii) to  understand interaction of food with packaging & to do shelf life testing.

I   Introduction to food packaging                                  03 Hrs

             Definition,  functions and requirements for effective packaging.

II Classification of packaging                                          06Hrs

            ( a)  Primary, secondary and tertiary packaging.

(b) Flexible, rigid and Semi- rigid packaging.

III           Materials for food packaging – types, various uses, merits & drawbacks.

- Paper                                                                      

- Glass                                                                   17 Hrs

- Tin

- Aluminum

- Plastic

IV        Different forms of food containers.                            08 Hrs

Boxes, jars, cans, bottles.

V         Modern concepts of packaging technology.               14 Hrs

            -  Aseptic packaging

            -  Form – Fill – Seal packaging

            -  Edible Films

            -  Retort pouches

            -  Easy - Open – End, Boil –In- bags

            -  Closures.

VI        Food packaging Laws & Specifications                  07 Hrs

VII      Quality testing of packaging materials                   12 Hrs

(a) Physical Test

(b) Chemical Test

(c) Transportation hazards and testing

VIII     Shelf life testing of different packaged foods.        13 Hrs

            - Tin

            - Plastic

            - Oxygen interactions, moisture interchanges and aroma permeability.

IX        Interaction of packages with foods.                        10 Hrs

- global migration of plastics

- tin can corrosion

References:-

1. Sacharow, S., Griffin, R.C. Food Packaging. AVI Publishing Company, West Port, Connecticut. 2000.

2. Davis, E.G. Evaluation of tin & plastic containers for foods. CBS Publishers, New Delhi. 2004.

3. Cruess, W.V. Commercial Fruit & Vegetable Products. Allied Scientific Publishers, New Delhi. 2003.

4. Potter, N. N,. Hotchkiss, J. H. Food Science . CBS Publishers, New Delhi. 2000.

5. Raj, G .D. Encyclopaedia of Food Science, Vol 2. Anmol  Publications PVT Ltd, New Delhi.

SEMESTER-III

MAHATMA GANDHI UNIVERSITY

B.Sc FOOD SCIENCE & QUALITY CONTROL PROGRAMME

MODEL QUESTION PAPER

FQ3B57   –                      POST HARVEST TECHNOLOGY

Time:3hrs                                                                         Max Weightage:25

Instructions:

1. Time allotted for the examination is 3 hrs.
2. Answer all questions in part A.This contains 4 bunches of 4 objective type questions. For each bunch Grade A will be awarded if all the questions are correct, B for 3 ,C for 2,D for 1 and E for 0.
3. Answer any 5 questions from Part B, Any 4 from Part C and any 2 from Part D.

PART  A

          (Objective type questions. Weightage 1 for each bunch)

Choose the correct answer

1.   Browning reactions are caused by enzymatic  oxidation of

       a) alcohol                                   b) acid

       c) polyphenol                            d) indol.

       2.   Dried whole milk contains  ------   of solids.

       a)  92%                                      b) 88%

       c)   99.8%                                  d)  97%.

        3.   A tenderizer used in bread.

             a)  egg                                        b) yeast

             c)  shortening                             d) flour.

4. The processing technology which uses carbon dioxide at high pressure to

       separate food components.

.

  a) hydrostatic pressure           b)  heat exchangers

  c)  extrusion                           d)  supercritical fluid extraction.

Fill up the following.

5. The temperature maintained in the ice cream hardening room is -------- .
6.  The pre cooling treatment to remove fat crystals is called  ----------------  .
7. Hanging the carcass in a cold room of temperature 2 degree celcius for 1– 4 weeks is called  --------------- .
8. Quick heating of fruit products to inactivate enzyme liberated from broken cells is called ------------------------- .

Name the following

9. The optimum condition when colour , flavour and texture  of a fruit have developed to the peak.
10. Sausages with their casings removed, then sliced and packaged .

      11. Soggy texture that results when cell wall breaks and the cell loses water.

12. The principal functional protein of wheat flour.

State whether the following statements are True or False

11. Air freezing is a kind of immersion freezing.
12. Surimi is a high quality food product made from minced meat.
13. Judgments about flavour are often influenced by colour and texture.
14. FPC can contain 85-92% of high quality protein.

PART B

(Short answer type questions.   Weightage 01 each)

                                     Answer any five questions

Short notes on:

15. Cryogenic liquids.
16. Bloom Gelometer.
17. Nitrosohemochrome.
18. IQF tunnels.
19. Sulphur dioxide dip.
20. Chemically leavened foods.

PART C

(Short answer type questions. Weightage 02 each)

Answer any four questions

21. How do you determine the consistency of a food?
22. What is ice crystal damage?
23. What do you understand by biomass?
24. Freezing is superior to canning for preserving the firmness of fruits. Comment.
25. What is scalding? Mention the time- temperature combinations used.
26. Why is phosphatase test considered as a quality test for milk?

PART D

(Essay type questions. Weightage 04 each)

Answer any two questions

27. Give an account of meat pigments and colour changes in meat during processing.
28. Comment on the safety and wholesomeness of irradiated foods. According to you, what is the future of irradiation as a food preservation technique?
29. What is baking? Detail out the role of gluten and baking powder in baking.

                                                      **********************

          MAHATMA GANDHI UNIVERSITY

B.Sc FOOD SCIENCE & QUALITY CONTROL PROGRAMME

                               MODEL QUESTION PAPER

FQ3B58                                       ANALYTICAL INSTRUMENTATION

Time:3hrs                                                                         Max Weightage:25

Instructions:

30. Time allotted for the examination is 3 hrs.
31. Answer all questions in part A. This contains 4 bunches of 4 objective type questions. For each bunch Grade A will be awarded if all the questions are correct, B for 3 ,C for 2,D for 1 and E for 0.
32. Answer any 5 questions from Part B, Any 4 from Part C and any 2 from Part D.

                                                     Part A

          (Objective type questions. Weightage 1 for each bunch)

Choose the correct answer.

   1. The elution technique in which the pH and or strength of the mobile phase is varied

        is

            a) Gradient elution      b) isocratic elution      

            c) biospecific elution  d) non-specific elution.

   2. The UV-visible portion of the spectrum ranges in wavelength approximately from

            a) 200-350 nm             b) 250-850 nm            

            c) 250-550 nm             d) 200-700 nm.

   3. What is the concentration of the compound of a solution if the solution has an    

        absorbance of 0.855 in a glass cuvette with a path length 0.2 cm?

         ( Absorptivity is 54.2 )

            a) 0.078           b) 0.5   c) 1.252          d) 0.012.

  4. In general the electrophoretic mobility of a molecule depends upon

            a) Viscosity of the medium     b) molecular size and shape   

            c) Charge on molecule            d) all of these .  

Fill up the following.

   5.  Half life of the nuclide t ½   is  --------------------- .

   6. --------   is the most common radiation source used in visible spectrophotometer.

   7. For the analysis of antioxidants by GC,  --------  detector can be used.

   8.  In the estimation of Vitamin C by colorimetry ascorbic acid is treated with ----------- 

        to form osazone.

Name the following.

   9. Time required for each analyte peak to elute from the analytical column.

  10. Unit of radiation.

  11. Ratio of the concentration of solute in the mobile phase to that in the stationary

        phase.

  12. Most common detector used in AAS.

True or false.

  13. Relaxation involves the emission of energy by an excited state atom.

  14. Photo ioinisation detector can be used for the detection and analysis of pesticides by   

        GC.

  15. In native eletrophoresis, the molecules are separated only based on the size.

  16.An atom possesses electronic, vibrational and rotational energy levels.

Part B

                (Short answer type questions. Weightage 1 each)

                  Answer any five out of the following

. Define.  

25. R f  value..

26. Molar absorptivity.

27. Immobilized enzyme.

28. Scintillation.

29. Van-Deemeter’s equation.

30. Spectroflurometer.

31. Fluorescence.

                                                        Part C

                (Short essay type questions. Weightage 2 each.)

Answer any four out of the following. 

24. What do you mean by the half life of a nuclide? By the emission of x-ray what

       change would occur to a nuclide  ?

       25.  What do you mean by quenching in fluorescence ? Mention the common

               radiation sources that can be used in UV visible absorption spectroscopy.

       26.  Briefly explain moving boundary electrophresis.

       27.   Describe the procedure involved in the colorimetric determination of vitamin C.

       28.   What are the common detectors used in GC? Explain.

       29.    Explain paper chromatography.

                                                        Part D

                     (Essay type questions. Weightage 4 each.)

Answer any two from the following.

30.  Explain the major components of HPLC system.

31.  Explain the components and functioning of flame atomic absorption

      spectrophotometer.

32. Write notes on:

a) Determination of starch content and malic acid content of apple by

enzymatic assay.

b) Isotopic dilution technique.

                 MAHATMA GANDHI UNIVERSITY

B.Sc FOOD SCIENCE & QUALITY CONTROL PROGRAMME

                               MODEL QUESTION PAPER

FQ3B59     FOOD PACKAGING  MATERIALS AND  TESTING

Time:3hrs                                                                         Max Weightage:25

Instructions:

33. Time allotted for the examination is 3 hrs.
34. Answer all questions in part A. This contains 4 bunches of 4 objective type questions. For each bunch Grade A will be awarded if all the questions are correct, B for 3 ,C for 2,D for 1 and E for 0.