Model Paper

End Semester (VI Sem.) Examination, June – 2023

Program: B. Sc. (Hons.) Agriculture

Semester: Sixth
Course: Principles of Food Science and Nutrition
Course Code: 13A.360

Course Objective: The specific objectives of this course is to

1. Familiarize the students to basic concepts of food science, food composition and food
chemistry
2. Understand concepts of food microbiology and its use in production of fermented foods
3. Develop insights in principles and methods of food processing and preservation.
4. Impart knowledge about malnutrition, nutritional disorders; energy metabolism and
balanced/ modified diets

Unit / Module-1

Section: I (5 Marks questions, only Lower order Thinking -LOT)

Sl. Model Questions Bloom CO

No. Taxonomy
1. Mention the biological functions of proteins. Explain the Understand CO1
levels of protein structure.
2. Enlist five measurements related to food science. Remember CO1
Describe them in brief along with the S.I Units.

3. Give a brief account of structure of water. Describe any Understand CO1

five properties of water and describe them.

4. Mention the role of carbohydrates in human body. Remember CO1+CO4

Describe five terms related to carbohydrate deficiency in
human body.

5. Mention the function of vitamins and minerals. Classify Remember CO1+CO4

vitamins with suitable examples.
Section: II (10 Marks questions, both LOT&HOT)

Sl. Model Questions Bloom Taxonomy CO

No.
1. Differentiate between saturated and unsaturated fatty Understand+ CO1
acids. Explain their types in detail. Analyze
2. Mention the types of rancidity and describe them. Understand +Apply CO1
Explain the physical characteristics of fats.
3. Classify the flavors used in food industry. Discuss Remember+Apply CO1
application of flavors in food industry.
4. Discuss any five minerals mentioning their sources, Understand+ CO1+CO4
functions and deficiency syndromes. Analyze
5. Classify and explain proteins on the basis of their Remember+Analyze CO1
structure and composition. What do you mean by
denaturation of proteins and its application.

Unit / Module-2

Section: I (5 Marks questions, only Lower order Thinking -LOT)

Sl. Model Questions Bloom CO

No. Taxonomy
1. Discuss the ripening process in cheese making? Explain Understand CO2
any three types of cheese ripened by respective micro-
organisms with example.

2. Define food spoilage. Mention the details about spoilage Remember CO2
of egg.
3. Discuss food fermentation. Explain giving example of Remember CO2
any three bacteria used in food fermentation.
4. Draw the flowchart of pickle making. Give examples of Remember CO2+CO3
western and Asian style pickles.
5. Discuss process of yoghurt making. Understand CO2+CO3
Section: II (10 Marks questions, both LOT&HOT)

Sl. Model Questions Bloom Taxonomy CO

No.
1. Describe the microbial spoilage in fruit and fruit Understand+Analyze CO2
juices. Give a brief account of yeast involved in
microbial spoilage.
2. Discuss the factors affecting quality of foods. Explain Remember+Analyze CO2
the biotic factors in food spoilage.
3. Mention the changes in meat due to microbial Understand+Analyze CO2
spoilage. Describe the microbial spoilage in whole
meats, vacuum-packed meats, and processed meats.
4. Discuss different types of wine. How will you apply Remember+Apply CO2+CO3
your knowledge gained in beer production.
5. Mention the changes observed in fish after spoilage. Understand+ CO2
Explain the spoilage of milk and dairy products in Analyze
detail.

Unit / Module-3

Section: I (5 Marks questions, only Lower order Thinking -LOT)

Sl. Model Questions Bloom Taxonomy CO

No.
1. Discuss the preservation of food with low temperature. Enlist Remember CO3
its three major methods.
2. Discuss the principle of canning. Draw the flow chart for Understand CO3
canning process.
3. Mention three principles of food preservation and classify the Understand CO3
preservation methods according to it.
4. Define preservatives. Explain its two classes with examples. Remember CO3
5. Define food irradiation. Enlist its three categories on the basis Remember CO3
of dose with suitable examples.

Section: II (10 Marks questions, both LOT&HOT)

Sl. Model Questions Bloom Taxonomy CO

No.
1. Discuss preservation of food by irradiation. Explain its Understand+Apply CO3
applications.
2. Discuss drying process. Describe its two types with their Remember+Analyze CO3
advantages and disadvantages.
3. Discuss food preservation by bottling along with the steps Remember+Analyze CO3
involved in this process. Describe blanching process.
4. Differentiate between refrigeration and freezing. Explain Understand+Analyze CO3
giving two examples for each.
5. Explain different process involved in preservation of food Understand+Analyse CO3
by high temperature. Give examples for each.

Unit / Module-4

Section: I (5 Marks questions, only Lower order Thinking -LOT)

Sl. Model Questions Bloom CO
No. Taxonomy
1. What do you mean by nutrition. Mention any 5 policies Remember CO4
and their objective related to nutrition.
2. Discuss the factors affecting food and nutrition in any Understand CO4+CO1
individual. Enlist the diseases caused by protein
deficiency.
3. Define malnutrition and optimal nutrition. Explain the Remember CO4
two major types of malnutrition.
4. Enlist main nutritional disorders. Classify foods on the Understand CO4
basis of chemicals, pre-dominant factors and sources.
5. Define menu planning. Write principles of menu Remember CO4
planning.

Section: II (10 Marks questions, both LOT&HOT)

Sl. Model Questions Bloom Taxonomy CO

No.
1. Explain the concept of balanced diet. Discuss the Understand+Analyze CO4
recommendation on dietary goals by WHO.
2. Draw the energy metabolism pathway of lipids and Remember+ Analyze CO4+CO1
explain it. Mention the sources and role of lipids.
3. Frame the nutritional requirement and balanced diet Understand+Evaluate CO4
for toddlers and pre-school going children. Discuss
the nutritional requirement during pregnancy.
4. Draw the food pyramid and explain it. Describe Understand+Create CO4
therapeutic diet and its principles.
5. Explain obesity and it’s two types. Discuss in detail Understand+Analyze CO4+CO1
about any four vitamin deficiencies.

Course Outcome:
At the end of the course the students will be able to-
CO1: Acquire skill on various methods of assessing nutritional status and food quality
CO2: Comprehend the knowledge gained about characteristics of the microorganism in food
and apply the techniques to control microbes and relevance of microbial spoilage of
various foods and its intoxications
CO3: Design and develop various equipments for preserving (use of heat, low temperature,
radiation, drying etc.) related to food processing.
CO4: Apply knowledge of nutritional disorders, energy metabolism and novel technologies
related to food science.

Prepared By: Ms. Bhavna Sinha Reviewed By: Dr. R. P. Singh

Disclaimer: - This is a Model Paper. The Question in End semester examination will differ
from the Model Paper. This Model paper is meant for practice only.