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    This document appears to be an exam for a Food Science and Technology course, likely from 2006. It contains 8 questions covering various topics related to biotechnology, food microbiology, food preservation techniques like freezing, beer production, food quality control, sweeteners, and the illness Botulism. Students were instructed to answer any 5 of the 8 questions provided on the exam.

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    22 views1 page
    This document appears to be an exam for a Food Science and Technology course, likely from 2006. It contains 8 questions covering various topics related to biotechnology, food microbiology, food preservation techniques like freezing, beer production, food quality control, sweeteners, and the illness Botulism. Students were instructed to answer any 5 of the 8 questions provided on the exam.

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    This document appears to be an exam for a Food Science and Technology course, likely from 2006. It contains 8 questions covering various topics related to biotechnology, food microbiology, food preservation techniques like freezing, beer production, food quality control, sweeteners, and the illness Botulism. Students were instructed to answer any 5 of the 8 questions provided on the exam.

    Copyright:

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    22 views1 page

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    Uploaded by

    Jyotsana Dhasmana
    This document appears to be an exam for a Food Science and Technology course, likely from 2006. It contains 8 questions covering various topics related to biotechnology, food microbiology, food preservation techniques like freezing, beer production, food quality control, sweeteners, and the illness Botulism. Students were instructed to answer any 5 of the 8 questions provided on the exam.

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    of 1

    4223 CODE NO : NR 422302 NR

    2006 JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY


    IV B.TECH II SEMESTER SUPPLEMENTARY EXAMINATIONS II SUPPLE

    FOOD SC IENCE TECHNOLOGY


    (BIO-TECHNOLOGY) BIO-TECHNOLOGY) APRIL / MAY 2006 TIME: 3 HOUR MARK: 80

    ANSWER ANY FIVE QUESTIONS ALL QUESTIONS CARRY EQUAL MARKS

    1. Discuss the importance of Biotechnology in modern food industries? 2. Comment on various intrinsic and extrinsic factors of foods which can influence microbial growth? [ 3. Briefly explain general microbial profile and preservation of harvested vegetables? [ 4. Discuss the enzymatic and chemical changes during freezing and storage? 5. Discuss the importance of raw material and the production of beer? 6. Write about food industries quality criteria and control measures? 7. Discuss various artificial and natural sweeteners and their importance 8. Explain in detail the Botulism and its causative organism?

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