MFN-3 2024-25 SOLVED ASSIGNMENT

Description

ASSIGNMENT 3
TMA-3
Food Microbiology and Safety
Course Code:MFN-003
Assignment Code:MFN-003/AST-3/TMA-3/24-25

Maximum Marks:100
This assignment is based on Units 1 -14 of the MFN-003 Course.
Section A –Descriptive Questions
There are ten questions in this part. Answer all questions.
1.
(80 Marks)
a) Briefly discuss the role of microorganisms in fermented foods. Substantiate your
answer by highlighting the common microbes used in food fermentation and the
fermented products obtained.
b) What is a bacterial growth curve? Describe the stages of bacterial growth.
2.
3.
4.
5.
6.
7.
8.
9.
a) Discuss the use of chemicals as a measure to control and destroy microorganisms in
foods.
b) Explain the factors which influence spoilage of the following foods:
i) Milk and Milk products
ii) Meat
a) Mention the microorganisms involved with the following food borne diseases. What
measures will you adopt to decrease the risk of infection with regards to each?
i) Botulism
ii) Shigellosis
b) Explain the anti-nutritional factors found in food.
a) What are the various toxicants in animal foods? Explain giving examples.
b) Discuss the uses of preservatives, anti-caking agents, emulsifying agents as additives
in food industry.
a).What are the harmful effects of food adulteration?
b) How will you detect the following in the context of adulteration:
i) Artificial colour added to tea leaves.
ii) Silver foil replaced by aluminum foil
iii) Vanaspati added to Ghee
iv) Metanil yellow added to Turmeric powder
a) Describe the food safety measures that should be observed on the premises of a
catering establishment?
b) What are street foods? How can we ensure safety and quality of raw materials used in
preparation of street foods?
a) What are the common disinfectants used in food industry?
b) Enlist the hygiene requirements for licensing and sale of food items in India.
a) Discuss the toxicity hazard linked with the interaction between packaging material
and food.
b) Give one example each of the uses of the following packaging material:
i) Paper
ii) Paper Boards
iii) Polyethylene
iv) Laminated films
c) List the mandatory labeling requirements of pre-packaged foods.
a) Why is risk assessment important? List the four steps involved in risk assessment.
b) Explain the role of critical control points in the implementation of HACCP.
10. a) Describe briefly the role of voluntary product certification with regard to food safety.
b) Define the sanitary and phyto-sanitary measures (SPS) and technical barriers to trade
(TBT) agreements.
(5)
(1+2)
(4)
(2+2)
(3+3)
(2)
(4)
(4)
(4)
(4)
(5)
(3)
(4)
(4)
(4)
(2)
(2)
(4)
(4)
(4)
(4)
Section B – OTQ (Objective Type Questions)
(20 Marks)
1. Explain the following briefly in 2-3 sentences each: (10)
i)
Biological Hazard
ii) GM Foods
iii) Irradiation
iv) MAP
v) VOD
vi) Arsenic Poisoning
vii) CODEX
viii) QUATS
ix) GRAS
x) Food safety management system
2. Differentiate between the following set of terms with examples:
i)
Food infection and Food intoxication
ii) Direct food additive and Indirect food additive
iii) Vacuum packaging and Gas packaging
iv) Registration and Licensing
v) Thermophiles and Psychrophiles
3. Match the items in List I to items in List II :
List I
I
II
Faba beans
Lathyrus sativus
III Acid cleaning compound
IV Alkaline cleaning compound
V Phytate
(5)
(5)
List II
A
B
C
D
E
F
G
Sodium hydroxide
Phosphate
Poor absorption of iron
Predisposes to urinary stones
Cyanide precursors
Anti-bacterial activity
BOAA