Description
SEMESTER – 1
COURSE CODE: BPVC-101
COURSE TITLE: FOOD SCIENCE AND FOOD SAFETY
LAST DATE FOR SUBMISSION OF ASSIGNMENTS
Course Code July 2026 Session January 2027 Session
BPVC – 101 30th March 2027 30th September 2027
Maximum Marks: 100 Attempt both parts of the assignment.
PART – A: ASSIGNMENTS Attempt all questions. All questions carry equal marks. Write your answers in about 500 words.
1.Explain the major nutrients, functional components, and physical, thermal, rheological, mass-transfer and electrical properties of foods, and relate them to food processing and quality.
2.Describe the major anti-nutritional factors, phytotoxins, marine toxins, mycotoxins and process/industrial contaminants in foods, analyze their sources, health effects and methods of risk reduction.
3. Discuss how food attributes influence consumer perception and food choice, and assess the importance of sensory quality, food structure, texture, flavour and keeping quality.
4.Explain how harvesting, handling, storage, transportation and processing affect the nutritional quality and sensory characteristics of food, and predict possible changes in carbohydrates, proteins, fats, vitamins, minerals and pigments.
5. A food product is found to be unsafe during storage or handling. Identify the possible food hazards and their likely sources, and propose suitable preventive and control measures to solve the problem.
PART – B: ACTIVITIES
Perform all activities. Submit the evidence (activities notebook, charts etc.) of any FIVE Activities. For details, kindly refer to Block 5: Activities Manual.
Activity 1: Prepare a chart of the Food Pyramid.
Activity 2: Visit to a local market to identify any Ten functional foods and their nutritional value.
Activity 3: Tabulating nutritional information on packed food products.
Activity 4: Assessment of your own dietary pattern and comparison with a reference balanced diet.
Activity 5: Prepare a pictorial chart of the disorders caused by the excess or deficiency of one macronutrient and one micronutrient.
Activity 6: Prepare a chart showing the process of digestion of food, absorption and transportation of nutrients.
Activity 7: Visit a food retail store or market to gather information on organic and traditional food products.
Activity 8: Calculate the Body Mass Index (BMI) and compare with the WHO standards.
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