ASSIGNMENT- 1 101. What is sensory evaluation? Explain its significance & the sensory perception of humans. 102.

What are the errors that might be caused during sensory evaluation? Explain in detail. 103. Describe the discrimination tests for sensory evaluation. 104. Describe the descriptive & affective testing methods in sensory evalutaion 105. Define Shelf Life. What are the food deterioration modes. Explain them with examples 106. Explain the terms IMC, CMC & EMC alongwith their importance in determining shelf life.Also describe Quality Index and Critical Limit with their significance. 107. Explain in brief, shelf life testing under normal and accelerated conditions. 108. Describe the intrinsic & extrinsic factors affecting product quality and shelf life. 109. Describe the different types of food product with examples. Also provide their mode of deterioration in intact packages 110. Explain the accelerated shelf life testing for moisture sensitive food products, with its various stages ASSIGNMENT 2 201. What is chemical kinetics? How is it used to determine shelf life of food product? Derive the estimated shelf life for non-enzymatic browning of citrus juice if the reaction follows zero order kinetics 202. Explain the significance of Speciality Packaging with respect to product preservation, convenience & security. 203. What are the effects of oxygen, nitrogen, carbon dioxide and other gases used in MAP. 204. Differentiate between aseptic & retort packaging systems with applications 205. What are the various active ingredients used for active packaging of food. 206. Explain the common plastics used for MAP applications with their properties. 207. What are flexible intermediate bulk containers? Give their types.Name and draw any three FIBC designs 208. Differentiate between active packaging and smart/intelligent packaging 209. Numerical 210. Explain vacuum packaging with applications and types of machines used. ASSIGNMENT-3 301. Give the advantages of bag-in-box system & Explain the BIB system for dry product 302. Give the advantages of bag-in-box system & Explain the BIB system for liquid product 303. Explain packaging of non- carbonated fruit juices & beverages

304. Give the significance of canning food products with its applications & Describe manufacture of a three piece can 305. Explain the Barcoding Technology with its applications 306. Describe the tests conducted on flexible intermediate bulk containers 307. What are the various security features incorporated in packages? 308. What are smart and intelligent packaging? Why are they important? 309. What are elder-friendly and child-resistant closures? Describe with examples 310. Explain the manufacture of a two piece can and describe the double seaming operation.