Description
Master of Science in Dietetics and Food Service
Management M.Sc. (DFSM)
1st Year Assignment
MFN-008 Principles of Food Science
Assignment 5
2025-26
(This assignment relates to Course MFN-008 Principles of Food Science)
This assignment is based on Units 1 -14 of the MFN-008 Course. Section A –Descriptive Questions There are eight questions in this part. Answer all the questions.
1.a) The study of food science and technology is vast and pervasive. Comment on this statement giving the various areas and components covered under the subject..
b) Discuss the role of sugar in: i) Baking of cakes ii) Fermentation of alcoholic beverage iii) Inhibition of microbial growth in jam and jellies
2.a) Discuss the food applications of the following: i) Microbial polysaccharides ii) Exudate gums iii) Starches
b)What is autoxidation of lipid? Briefly explain the three steps involved in it.
3.a) Enumerate the 3 categories in which food protein sources are divided.
b) Briefly explain the functional properties of protein.
c) Mention the food applications of the followings: i) protein isolates ii) protein concentrates
4.a) Discuss the commercial/pharmacological applications of the following in food industry: i) Vitamin C ii) Vitamin D iii) Copper iv) Sulfur
b) What are natural pigments? Enumerate some of the novel sources of natural colourants.
c) What is Rheology of foods? What are the different textural parameters observed in foods?
5.a) Define the following terms based on their usefulness in the food processing: i) Osmosis ii) Viscosity
b) Define the following terms, giving suitable examples: i) Gels ii) Food emulsifiers iii) Foams
6.a) What are the changes/alterations that occur as a result of heat in the following: i) Milk (80 marks)
ii) Fruits and vegetables b) Describe the mechanism of drying technique. Elaborate on the types of drying process used for dehydration of foods.
c) Define shelf life. Briefly explain the methods of shelf life examination.
7.a) Briefly explain the process and food application of the following thermal processing technique: i) Pasteurization ii) Canning
b) Why freezing is easiest and quickest method of food preservation? Explain its different methods briefly.
c) What are minimally processed foods? Enlist some of their advantages.
8.a) What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.
b) Enumerate the various factors influencing the heating under a microwave. Enlist any four industrial applications of microwaves.
c) Briefly describe the steps involved in rice processing.
Section B – OTQ (Objective Type Questions)
1.Explain the following briefly in 2 –3 lines
(i) Fermentation (ii)Food irradiation (iii) Sweeteners (iv) Caramelization (v)Whey protein concentrates
2.What are the changes that occur during
i) Irradiation of meat ii) Freezing of milk iii) Freezing of egg iv) Browning of canned fish v) Storage of bread
3.Match the following:
Zymase
Food Irradiation
Sulphur dioxide
IV Curdlan
V SCP
Cobalt-60
Food preservative
Microbial protein
Fermentation
Microbial polysaccharide
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