Description
ASSIGNMENT 5
TMA-5
Principles of Food Science
Course Code: MFN-008
Assignment Code: MFN-008/AST-5/TMA-5/24-25
Maximum Marks:100
This assignment is based on Units 1 -14 of the MFN-008 Course.
Section A -Descriptive Questions
There are ten questions in this part. Answer all the questions.
1.
2.
a) Briefly describe any four functional roles of sugars in the food industry giving
suitable examples.
b) What is invert sugar? Give an example. Explain its uses in food industry.
a) What are Hydrocolloids? List any two important food hydrocolloids.
(80 marks)
(4)
(4)
(4)
b) What are microbial polysaccharides? Give examples and list few food applications
of these polysaccharides.
3.
4.
5.
6.
7.
8.
9.
a) Explain briefly the process of thermal decomposition of fats and oils.
b) Explain the Hydration properties of proteins and its role in food preparation.
a) Explain the role of any two vitamins in Food Industry with the help of examples.
b) Give the functional and nutritional role of any two essential minerals in food
industry.
a) What are the deteriorative actions and useful effects of enzymes in food processing
operations?
b) Define Sols and emulsions. Briefly explain how are they formed and what are the
factors affecting their stability?
a) What do you understand by the term food rheology? Name two instruments that
are used to measure texture of foods.
b) Enumerate the functions of colour in foods.
a) What are biocatalysts? Explain their role in food industry.
b) Describe the alterations occurring in the following foods during processing :
(i) Milk and milk products
(ii) Cereal, cereal products and legumes
a) Enlist ten traditional methods of food processing.
b) What is thermal processing? List the different methods used for thermal
processing. Briefly explain the application of any one method in the food industry.
a) Define Irradiation. Give any two uses of irradiation.
b) What are the types of fermentation and fermented foods used in India? Discuss
briefly.
10. What is product development? List the need and factors influencing product
development.
(4)
(4)
(4)
(4)
(4)
(4)
(4)
(2+4)
(2)
(4)
(2+2)
(2)
(2+2+2)
(2+2)
(4)
(8)
Section B – OTQ (Objective Type Questions)
1. Explain the following briefly in 2 –3 lines:
i. SCP
ii. Syneresis
iii. Rancidity
iv. Viscosity
v. Fortification
2. Differentiate between the following:
i)
Starches and modified starches
ii) Visible and invisible fat
iii) Food science and food technology
iv) Solar drying and Freeze drying
v) Pasteurization and blanching
3. Match the following:
I
II
III
Artificial sweetners
Amylopectin
Omega-3-polyunsaturated fatty acids
IV WPC
V Ligases
(20marks)
(5)
(10)
(5)
A
B
C
D
E
Enzymes
Alpha-lactalbumin
Marine oils
Starch
Non-nutritive
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