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]
⋆ ⋆ ⋆ ⋆ ⋆
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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]
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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]
⋆ ⋆ ⋆ ⋆ ⋆
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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]
⋆ ⋆ ⋆ ⋆ ⋆
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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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FOOD SCIENCE AND TECHNOLOGY-REG 2K6

Code No: RR422302 Set No. 1
IV B.Tech II Semester Regular Examinations, Apr/May 2006
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆ ⋆ ⋆ ⋆ ⋆
1. Describe how the nutritive values of food can be sustained by using Biotechnology
principles? [16]
2. Discuss the factors can effect the growth of microorganisms associated with food?
[16]
3. List common contaminants of fish meat and details of preservative methods? [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. Explain various process steps in the production of high fructose corn syrup? [16]
7. Briefly describe the various methods of genetic manipulations and food industries?
[16]
8. Explain briefly
(a) Staphylococcal enterotoxins
(b) SEnteropathogenic Escherichia coli [8+8]
⋆ ⋆ ⋆ ⋆ ⋆
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Code No: RR422302 Set No. 2
IV B.Tech II Semester Regular Examinations, Apr/May 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. Comment on various intrinsic and extrinsic factors of foods which can influence
microbial growth? [16]
3. Briefly explain general microbial profile and preservation of harvested vegetables?
[16]
4. Discuss the enzymatic and chemical changes during freezing and storage? [16]
5. Discuss the importance of raw material and the production of beer? [16]
6. Write about food industries’ quality criteria and control measures? [16]
7. Discuss various artificial and natural sweeteners and their importance [16]
8. Explain in detail the Botulism and its causative organism? [16]
⋆ ⋆ ⋆ ⋆ ⋆
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Code No: RR422302 Set No. 3
IV B.Tech II Semester Regular Examinations, Apr/May 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. Discuss the economic importance of foods and microorganisms? [16]
3. Briefly comment on microorganisms associated with cured meats and cured meat
preservation methods? [16]
4. Explain in detail how ultraradiation is used in food preservation? [16]
5. Write a note on fermented diary products production with an example? [16]
6. Discuss production of mycoproteins as a source of food? [16]
7. Discuss the microorganisms importance in food industries? [16]
8. Write a note on different toxins of fungal organisms with an example? [16]
⋆ ⋆ ⋆ ⋆ ⋆
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Code No: RR422302 Set No. 4
IV B.Tech II Semester Regular Examinations, Apr/May 2006
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆ ⋆ ⋆ ⋆ ⋆
1. Write a note on how food industries are important with respect to nutritive value?
[16]
2. Explain in detail with suitable example, how microbial contamination effects food
industry? [16]
3. Write a note on common vegetable spoilages by microbes with atleast three exam-
ples and their Preservation? [16]
4. Give an account of importance of low temperature in food preservation? [16]
5. Give an account of bread as a fermented food? [16]
6. Write about food industries’ quality criteria and control measures? [16]
7. Explore the possibilities of plant gene expression among microorganisms and food
industries? [16]
8. Comment on
(a) Patulin
(b) Aflatoxin [6+10]
⋆ ⋆ ⋆ ⋆ ⋆
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