IGNOU MFN-08
- Principles of Food Science,
Latest Solved Assignment
(July 2023 - January 2024)

Section A -DescriptiveQuestions
There are ten questions in this part. Answer all the questions.
1. a) Explain in brief function of sugars in foods.
b) How melanins (brown pigments) are formed during food processing? Explain.

2. a) Discuss gelatinization and retrogradation of starches in brief.
b) What are food hydrocolloids? List its uses in food processing industry.
c) What is extruded starch? Give example.

3. a) Describe various factors which influence the process of deep fat frying.
b) Explain how autoxidation causes deterioration of fats and oils.
c) Give examples of transport proteins in plasma.

4. a) Briefly describe advantages and disadvantages of using microorganisms as a source of protein.
b) What is WPC? Write its uses and functional properties.

5. a) Give nutritional and functional role of following:
i. Copper
ii. Iron
iii. Biotin
iv. Cynocobalamin
b) Write about microbial and animal sources of natural colours used in foods.

6. a) Differentiate between sols, gels and suspension by giving their properties
b) Explain Dash Pot Model for measuring rheology parameters.

7. a) Briefly describe advantages of food irradiation over conventional process of preservation.
b) Describe alterations occurring in milk and milk products while processing.

8. a) Explain the following methods of food processing:
i. Smoking
ii. Pickling
iii. Fermentation
iv. Irradiation
b) Briefly explain process of Canning of different foods.

9. a) What do you understand by microwave heating? Give its application in food processing.
b) Discuss various bacterial fermented foods and their characteristics.

10. a) Explain term ‘Minimally Processed Fresh Foods’. Also give advantages of these products.
b) Discuss physical, chemical and microbiological changes that occur during food storage and distribution.

Section B - OTQ (ObjectiveTypeQuestions)
1. Explain the following briefly in 2 –3 lines:
I. Product development
II. HTST pasteurization
III. Emulsions
IV. Cryogenic Freezing
V. Marinating

2. Differentiate between the following:
i) Primary processing and Secondary processing of cereals
ii) Preservation and Fermentation
iii) Guar gum and Gellan gum
iv) Autoxidation and lipolysis
v) Spray drying and Roller drying

3. Match the following:
LIST -I                                                    LIST -II
I Irradiation                                            A -18˚C to -40˚C
II Freezing                                              B Kilograys
III Stability of dough                           C Compressimeter
IV Chilling                                              D Farinograph
V Softness of baked products             E 0˚C to 5˚C

Section A -Descriptive Questions

There are eight questions in this part. Answer all the questions.

1. a) What is amylose and amylopectin? Enlist different properties of starch and its application in food industry.
b) Discuss the role of modified starches in food and confectionery industries.
c) What is agar? Write about its application in food industry.

2. a) What are the different deteriorative changes that occur in fats and oils? Describe briefly.
b) Describe the different biological functions of protein in our body.
c) What is tyndall effect?

3. a) What is invert sugar ? Give an example. Explain its uses in food industry.
b) What is Rheology of foods? What are the different textural parameters observed in foods?
c) Write about the different methods of pasteurization.

4. a) Briefly describe the role of irradiation and fermentation in food industry.
b) Describe the alterations that occur in egg during processing and storage.
c) What are the factors that affect the quality of taste in food?

5. a)What is atmospheric dehydration ? Enlist the different dryers used in the food industry.
b)Briefly discuss the primary processing of the following:
i. Cereals
ii. Pulses

6. a) Briefly discuss different phases of developing a new product.
b) Discuss the functional role of sugars in foods.

7. a) What are biocatalysts? Explain their role in food industry.
b) Write in brief about foams and emulsions.
c) Explain different properties of solution which are important in food preparation.

8. a) Explain different freezing systems used in food industry.
b) Discuss the role of sensory evaluation in food product development.
c) What is functional food? Explain by giving examples.

Section B - OTQ (Objective Type Questions)

1. Explain the following briefly in 2–3 lines:

I. Monomeric enzymes
II. Whey Protein Concentrate
III. Antioxidants
IV. Class I and class II preservatives
V. Minimally processed foods

2. Differentiate between the following:

i) Caramelization and Maillard Reactions
ii) Protein Concentrate and Protein Isolate
iii) Cellulose and Hemicellulose
iv) Solar drying and Mechanical dehydrator
v) Pasteurization and canning

3. Match the following:

I Zymase                            A Cobalt-60
II Food Irradiation          B Food preservative
III Sulphur dioxide         C Microbial protein
IV Curdlan                        D Fermentation
V SCP                                 E Microbial polysaccharide