Description
SEMESTER – 2
COURSE CODE: BPVC-102
COURSE TITLE: FOOD CHEMISTRY AND NUTRITION
Attempt both parts of the assignment.
PART – A: ASSIGNMENTS
Maximum Marks: 100
Attempt all questions. All questions carry equal marks. Write your answers in about
500 words.
Marks: 5×10=50
1. Explain the roles and responsibilities of food chemists in your own words.
2. Describe the structure of proteins (4 hierarchical levels) with the help of diagrams.
10
10
3. Summarize the food applications of vitamins and enzymes.
10
4. Explain the different pathways of protein metabolism in human body.
10
5. Define food additives as per FSSAI. Classify them with suitable examples. Briefly
explain any TWO common food additives category used in food industry.
10
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.
Marks: 5×10=50
Activity 1: To observe the changes during dry heating of sugar.
Activity 2: To identify and categorise the preservatives used in beverages, pickles, baked and
canned products.
Activity 3: To boil eggs and observe the changes in the physical state.
Activity 4: To observe the changes in colour, texture and odour of roasted and unroasted
semolina and gram flour.
Activity 5: To study the rancidity of oils.
Activity 6: To prepare a collage of Vitamin A rich foods.
Activity 7: To prepare a chart depicting the inter-relationship between the metabolism of
carbohydrates, lipids, and proteins.
Activity 8: To prepare curd and learn the science behind it.
NOTE:
For the assignment questions of other courses, you have opted for in the 2nd semester i.e. Minor
Vocational, Ability Enhancement Course (AEC) and Value-Added Course, kindly download
them from the assignment section of the IGNOU website.
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