FOOD SCIENCE AND TECHNOLOGY Question Papers (2007, Supple, RR)

SET :1

1. Give an account of nutritive values of various foods?
2. Discuss various physical and chemical properties can influence microbial growth of food?
3. Briefly comment on microorganisms associated with cured meats and cured meat preservation methods?
4. What are different kinds of ionizing radiations and their use in food preservation?
5. Comment on beer as fermented product?
6. Enumerate the steps involved in production and spoilage of high fructose corn syrup?
7. Discuss the microorganisms importance in food industries?
8. Briefly explain the over view of food borne diseases with examples.

SET : 2

1. Discuss the importance of Biotechnology in modern food industries?
2. Comment on various intrinsic and extrinsic factors of foods which can influence microbial growth?
3. Explain the importance of pasteurization in preservation of milk?
4. Explain the importance of effected metabolism by freezing and subfreezing temperatures in food preservation ?
5. Write a note on production of beer?
6. Comment on use of microbiological quality criteria and role of various agencies in quality control?
7. Give an account of microorganisms used in food industries?
8. Discuss bacterial food-borne diseases with examples?

SET :3

1. Explain various Biotechnological processes involved food industries?
2. Comment on various intrinsic and extrinsic factors of foods which can influence microbial growth?
3. Discuss in detail the preservation of vegetables?
4. Explain how chemical and enzymatic changes occur in freezing and storage?
5. Discuss the importance of raw material and the production of beer?
6. Discuss the importance of food quality by giving atleast three case studies?
7. Discuss various artificial and natural sweeteners and their importance
8. Briefly explain the over view of food borne diseases with examples.

SET : 4

1. Discuss the importance of Biotechnology in modern food industries?
2. Discuss various physical and chemical properties can influence microbial growth of food?
3. Explain the sequential steps involved in spoilage of milk and organisms responsible?
4. Explain principle and application of ultraradiation in food preservation?
5. Briefly describe steps involved in the production of beer?
6. Briefly explain the microbiological quality criteria and control measures?
7. Explore the utilization of microorganisms in food industries?
8. Briefly explain the over view of food borne diseases with examples.

FOOD SCIENCE & TECHNOLOGY (Elective-III) syllabus, JNTU (2007-2008)

UNIT -1 INTRODUCTION TO FOOD SCIENCE & TECHNOLOGY

Fundamentals and Aims of food science and technology. Interdisciplinary approach, Nutritive value of foods, Food as a source of energy, Food Health and disease.

UNIT -2 FOOD CHEMISTRY

Food chemistry-definition and importance, water in food, water activity and shelf life

of food. Carbohydrates- functional properties of sugars and polysaccharides in foods. Lipids: use of lipids in foods, physical and chemical properties, effects of processing on functional properties and nutritive value. Protein and amino acids: physical and chemical properties, distribution, amount and functions of proteins in foods, functional properties, effect of processing.-Losses of vitamins and minerals due to processing.

UNIT -3 FOOD MICROBIOLOGY

Microbial growth pattern, Types of micro-organism normally associated with food-mold, yeast, and bacteria. Micro-organisms in natural food products. Contaminants of foods-stuffs, Fisheries, milk and meat during handling and processing. Biochemical changes caused by micro-organisms, deterioration of various types of food product. Food poisoning and microbial toxins, standards for different foods. Food borne intoxicants and mycotoxins.

UNIT -4 FOOD Preservation

Principles of food preservation: Physical ,chemical ,and biological methods of preservations. Bioprocessing of meat, Fisheries, vegetables, diary products. Irradiated foods.

UNIT -5 Food Biotechnology

Biotechnology in relation to food industry, Enzymes in foods and food industry, Nature and type of starters,Role of starters in Fermented foods, Fermentation of Milk products-Fermented soy and peanut milk, Fruit and cereal based beverages, Non beverage plant products. Mycoprotein production.

UNIT -6 FOOD Additives and ANALYSIS

Sampling techniques and theory and practice of chemical and physical methods of food analysis for determination of food composition; Pigments in food, food flavours, food additives and toxicants. Natural sweeteners and artificial sweeteners and their role in controlling diseases and deficiencies, Nutraceuticals, and Functional Foods

UNIT -7 FOOD PROCESSING

Basic principles, unit operations, and equipment involved in the commercially important food processing methods and unit operations; materials and containers used in food packaging.

UNIT -8 FOOD QUALITY ASSURANCE

Objectives, importance and functions of quality control. Methods of quality, assessment of food materials-fruits, vegetables, cereals, dairy products, meat, poultry. Food regulations, grades and standards, Concept of Codex Almentarious/HACCP/USFDA/ISO 9000 series etc. Food laws and standards.

1 Jay J.M. 1986. Modern Food Microbiology. 3rd Edn. VNR, New York.

2 Food processing and Preservation PHI private ltd,New Delhi

3 Food Microbiology fourth edition William C.Frazier, Tata Mc Graw Hill

4 Food Microbiology 2^nd Edition, Michael P.Doyle ,ASM press

5 Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel Dekker, New York.

6 Meyer, L.H. 1973. Food Chemistry. East-West Press Pvt. Ltd., New Delhi.

7 Charalambous, G. and Inglett, G. 1981. The Quality of Foods and Beverages. (2 vol. set). Academic Press, New York.

8 Krammer, A. and Twigg, B.A. 1970. Quality Control for the Food Industry. 3rd Edn. AVI, Westport.

9 Ranganna, S. 1986. Handbook of Analysis and Quality Control for Fruits and Vegetable Products. Tata McGraw Hill, New Delhi.