Code No: RR422302

Set No. 1

IV B.Tech II Semester Supplimentary Examinations, May 2008 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. Briefly explain major features of bacteria and their importance in food microbiology? [16] 3. Discuss in detail the preservation of vegetables? [16] 4. Comment on use of low temperature in food preservation? 5. Comment on (a) Coffee (b) Cocao [9+7] [16]

6. Enumerate the steps involved in production and spoilage of high fructose corn syrup? [16] 7. Comment on importance of eukaryotic gene expression and food industies? 8. Briefly explain the over view of food borne diseases with examples? ⋆⋆⋆⋆⋆ [16] [16]

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Code No: RR422302

Set No. 2

IV B.Tech II Semester Supplimentary Examinations, May 2008 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. Write a note on general preservation methods practiced for meat? 4. Explain principle and application of ultraradiation in food preservation? [16] [16]

5. List out various vegetables used in fermentations and general procedures used?[16] 6. Describe mycoproteins importance and production? 7. Discuss the microorganisms importance in food industries? 8. Briefly explain the over view of food borne diseases with examples? ⋆⋆⋆⋆⋆ [16] [16] [16]

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Code No: RR422302

Set No. 3

IV B.Tech II Semester Supplimentary Examinations, May 2008 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? 2. Briefly describe different molds and their role in food microbiology? 3. Discuss the Chemical changes during meat processing with example? [16] [16] [16]

4. Briefly explain the importance of growth and metabolism aspects of microorganisms at low temperatures? [16] 5. Explain fermented diary products and their defects towards spoilage? 6. Discuss the importance of food quality by giving atleast three case studies? [16] [16]

7. Briefly describe the various methods of genetic manipulations 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. 4

IV B.Tech II Semester Supplimentary Examinations, May 2008 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 briefly on microorganisms associated with meats and meat preservation methods? [16] 4. Describe microorganisms’ metabolic responses to freezing and subfreezing temperatures? [16] 5. Comment on (a) Coffee (b) Cocao 6. Write about food industrie’s quality criteria and control measures? 7. Explore the utilization of microorganisms in food industries? 8. Explain in detail the Botulism and its causative organism? ⋆⋆⋆⋆⋆ [9+7] [16] [16] [16]

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