FOOD SCIENCE AND TECHNOLOGY-SUPPLY 2K7

Code No: RR422302 Set No. 1
IV B.Tech II Semester Supplementary Examinations, June 2007
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. Discuss various physical and chemical properties can influence microbial growth of
food? [16]
3. Briefly comment on microorganisms associated with cured meats and cured meat
preservation methods? [16]
4. What are different kinds of ionizing radiations and their use in food preservation?
[16]
5. Comment on beer as fermented product? [16]
6. Enumerate the steps involved in production and spoilage of high fructose corn
syrup?
[16]
7. Discuss the microorganisms importance in food industries? [16]
8. Briefly explain the over view of food borne diseases with examples. [16]
⋆ ⋆ ⋆ ⋆ ⋆
1 of 1
Code No: RR422302 Set No. 2
IV B.Tech II Semester Supplementary Examinations, June 2007
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. Comment on various intrinsic and extrinsic factors of foods which can influence
microbial growth? [16]
3. Explain the importance of pasteurization in preservation of milk? [16]
4. Explain the importance of effected metabolism by freezing and subfreezing temper-
atures in food preservation ? [16]
5. Write a note on production of beer? [16]
6. Comment on use of microbiological quality criteria and role of various agencies in
quality control? [16]
7. Give an account of microorganisms used in food industries? [16]
8. Discuss bacterial food-borne diseases with examples? [16]
⋆ ⋆ ⋆ ⋆ ⋆
1 of 1
Code No: RR422302 Set No. 3
IV B.Tech II Semester Supplementary Examinations, June 2007
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆ ⋆ ⋆ ⋆ ⋆
1. Explain various Biotechnological processes involved food industries? [16]
2. Comment on various intrinsic and extrinsic factors of foods which can influence
microbial growth? [16]
3. Discuss in detail the preservation of vegetables?
[16]
4. Explain how chemical and enzymatic changes occur in freezing and storage? [16]
5. Discuss the importance of raw material and the production of beer? [16]
6. Discuss the importance of food quality by giving atleast three case studies? [16]
7. Discuss various artificial and natural sweeteners and their importance [16]
8. Briefly explain the over view of food borne diseases with examples. [16]
⋆ ⋆ ⋆ ⋆ ⋆
1 of 1
Code No: RR422302 Set No. 4
IV B.Tech II Semester Supplementary Examinations, June 2007
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. Discuss various physical and chemical properties can influence microbial growth of
food? [16]
3. Explain the sequential steps involved in spoilage of milk and organisms responsible?
[16]
4. Explain principle and application of ultraradiation in food preservation? [16]
5. Briefly describe steps involved in the production of beer? [16]
6. Briefly explain the microbiological quality criteria and control measures? [16]
7. Explore the utilization of microorganisms in food industries? [16]
8. Briefly explain the over view of food borne diseases with examples. [16]
⋆ ⋆ ⋆ ⋆ ⋆
1 of 1