FOOD SCIENCE AND TECHNOLOGY-SUPPLY 2K6

Code No: RR422302 Set No. 1
IV B.Tech II Semester Supplementary Examinations, June 2006
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆ ⋆ ⋆ ⋆ ⋆
1. Give an account of nutritive values of various foods? [16]
2. Comment on various intrinsic and extrinsic factors of foods which can influence
microbial growth? [16]
3. Briefly comment on microorganisms associated with cured meats and cured meat
preservation methods? [16]
4. Discuss the significance of microorganisms and their growth activities at low tem-
peratures ? [16]
5. Define fermentation, with wine production as an example? [16]
6. Comment on use of microbiological quality criteria and role of various agencies in
quality control? [16]
7. Explore the possibilities of animal gene expression among microorganisms and food
industries? [16]
8. What are mycotoxins? Comment on their role in human health with an example?
[16]
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Code No: RR422302 Set No. 2
IV B.Tech II Semester Supplementary Examinations, June 2006
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆ ⋆ ⋆ ⋆ ⋆
1. Discuss the importance of Biotechnology in modern food industries? [16]
2. Explain plants and animals as a source of microbial contamination? [16]
3. Briefly describe the general preservation methods for milk? [16]
4. Discribe principles and applications of ultraviolet and microwave radiation in food
preservation? [16]
5. Explain fermentation of vegetables with suitable example? [16]
6. Explore how microbiological ill health case studies used in the food quality im-
provement? [16]
7. Explore the possibilities of plant gene expression among microorganisms and food
industries? [16]
8. Briefly explain the over view of food borne diseases with examples. [16]
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Code No: RR422302 Set No. 3
IV B.Tech II Semester Supplementary Examinations, June 2006
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆ ⋆ ⋆ ⋆ ⋆
1. Discuss the importance of Biotechnology in modern food industries? [16]
2. What are the causes for spoilage of foods and factors responsible for spoilage? [16]
3. Enumerate principles of various food preservative methods? [16]
4. Discuss various effects of irradatiation doses on
(a) microorganisms [10]
(b) foods [6]
5. Give an account of bread as a fermented food? [16]
6. Write a note on how food industries practice quality criteria and control measures?
[16]
7. Describe the principle and use of animal gene expression in food industries indus-
tries?
[16]
8. Briefly explain the over view of food borne diseases with examples. [16]
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Code No: RR422302 Set No. 4
IV B.Tech II Semester Supplementary Examinations, June 2006
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆ ⋆ ⋆ ⋆ ⋆
1. Comment on use of Biotechnology in sustaining the nutritive value of food? [16]
2. Comment on various intrinsic and extrinsic factors of foods which can influence
microbial growth? [16]
3. Discuss the Chemical changes during meat processing with example? [16]
4. Discribe principles and applications of ultraviolet and microwave radiation in food
preservation? [16]
5. Give an account of bread as a fermented food? [16]
6. Write a note on how food industries practice quality criteria and control measures?
[16]
7. Give an account of microorganisms used in food industries? [16]
8. Briefly explain the over view of food borne diseases with examples. [16]
⋆ ⋆ ⋆ ⋆ ⋆
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