MFN-008

MASTER OF SCIENCE (DIETETICS AND FOODSERVICE MANAGEMENT)

Term-End ExaminationDecember, 2009

MFN-008 : PRINCIPLES OF FOOD SCIENCE

Time : 2 1/2hours Maximum Marks : 75

Note : Answer four questions in all. Question No.1 is

compulsory.

1. (a) Match the items in Column A with the itemsin Column B :

Column A Column B

(a) Caramalization (i) Fat

(b) Gelatinization (ii) Citric acid

(c) Lipolysis (iii) Sugar

(d) Texturization (iv) Pectin

(e) Fortifications (v) Starch

(f) Fermentation (vi) Nicotinic acid

(g) Acidultant Vitamin-C

Protein

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(b) Define the following : 8

Non Starch Polysaccharides

Flavour reversion

Concentration

Shelf-life

2. Briefly describe the food applications of thefollowing carbohydrates : 8+6+6

Sugar

Modified Starches

(c) Seed Gums

3. Explain the following briefly giving examples :

Autoxidation of lipids. 5+5+5+5

Surface properties of proteins.

Application of enzymatic analysis in foodindustry.

Functional role of minerals.

4. (a) Enlist the types of colloidal dispersions and 12discuss their application in the foodindustry.

(b) Describe the uses of protein isolates in the 8food industry.

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(a) Present a brief review on the traditional 12methods of food processing highlighting themethodology and principles of the processes.

(b) What is the 12 D concept ? Explain in the 8context of food sterilization.

(a) "Freezing is the most convenient way of 10preserving food". Comment on thestatement, giving the different types offreezing systems available for the foods.

(b) What is sensory evaluation ? Discuss its 10

relevance in product development.

7. Write short notes on any four of the following :

Foods fermented by bacteria 5+5+5+5

Types of drying processes for dehydrationof foods.

(c) Alteration occuring in cereals, cerealproducts and legumes during processingand storage.

Functional properties of starches.

Minimally processed foods-Concept andadvantages.

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