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Posted By: srinivas Member Level: Gold Posted Date: 28 May 2008
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2008 Andhra Pradesh State Jawaharlal Nehru Technological University Biotechnology IV B.Tech II Semester Regular Examinations, Apr/May 2008 FOOD SCIENCE AND TECHNOLOGY Question paper
Code No: RR422302 Set No. 3
IV B.Tech II Semester Regular Examinations, Apr/May 2008
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
? ? ? ? ?
1. Enumerate Biotechnology principles used in food industries in sustaining the nu-
tritive value? [16]
2. Briefly describe different molds and their role in food microbiology? [16]
3. Explain the sequential steps involved in spoilage of milk and organisms responsible?
[16]
4. Discuss the significance of microorganisms and their growth activities at low tem-
peratures ? [16]
5. Explain fermented diary products and their defects towards spoilage? [16]
6. Briefly explain the microbiological quality criteria and control measures? [16]
7. Explore the utilization of microorganisms in food industries? [16]
8. Comment on fungal toxins and human health with an example? [16]
? ? ? ? ?
1 o
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