IGNOU MFN-08
- Principles of Food Science,
Latest Solved Assignment
(July 2024 - January 2025)

Section A -Descriptive Questions

1. a) Briefly describe any four functional roles of sugars in the food industry giving suitable examples.
b) What is invert sugar? Give an example. Explain its uses in food industry.

2. a) What are Hydrocolloids? List any two important food hydrocolloids.
b) What are microbial polysaccharides? Give examples and list few food applications of these polysaccharides.

3. a) Explain briefly the process of thermal decomposition of fats and oils.
b) Explain the Hydration properties of proteins and its role in food preparation.

4. a) Explain the role of any two vitamins in Food Industry with the help of examples.
b) Give the functional and nutritional role of any two essential minerals in food industry.

5. a) What are the deteriorative actions and useful effects of enzymes in food processing operations?
b) Define Sols and emulsions. Briefly explain how are they formed and what are the factors affecting their stability?

6. a) What do you understand by the term food rheology? Name two instruments that are used to measure texture of foods.
b) Enumerate the functions of colour in foods.

7. a) What are biocatalysts? Explain their role in food industry.
b) Describe the alterations occurring in the following foods during processing :
(i) Milk and milk products
(ii) Cereal, cereal products and legumes

8. a) Enlist ten traditional methods of food processing.
b) What is thermal processing? List the different methods used for thermal processing. Briefly explain the application of any one method in the food industry.

9. a) Define Irradiation. Give any two uses of irradiation.
b) What are the types of fermentation and fermented foods used in India? Discuss briefly.

10. What is product development? List the need and factors influencing product development.

Section B - OTQ (Objective Type Questions)

1. Explain the following briefly in 2 –3 lines:

i. SCP
ii. Syneresis
iii. Rancidity
iv. Viscosity
v. Fortification

2. Differentiate between the following:

i) Starches and modified starches
ii) Visible and invisible fat
iii) Food science and food technology
iv) Solar drying and Freeze drying
v) Pasteurization and blanching

3. Match the following:

Section A -DescriptiveQuestions
There are ten questions in this part. Answer all the questions.
1. a) Explain in brief function of sugars in foods.
b) How melanins (brown pigments) are formed during food processing? Explain.

2. a) Discuss gelatinization and retrogradation of starches in brief.
b) What are food hydrocolloids? List its uses in food processing industry.
c) What is extruded starch? Give example.

3. a) Describe various factors which influence the process of deep fat frying.
b) Explain how autoxidation causes deterioration of fats and oils.
c) Give examples of transport proteins in plasma.

4. a) Briefly describe advantages and disadvantages of using microorganisms as a source of protein.
b) What is WPC? Write its uses and functional properties.

5. a) Give nutritional and functional role of following:
i. Copper
ii. Iron
iii. Biotin
iv. Cynocobalamin
b) Write about microbial and animal sources of natural colours used in foods.

6. a) Differentiate between sols, gels and suspension by giving their properties
b) Explain Dash Pot Model for measuring rheology parameters.

7. a) Briefly describe advantages of food irradiation over conventional process of preservation.
b) Describe alterations occurring in milk and milk products while processing.

8. a) Explain the following methods of food processing:
i. Smoking
ii. Pickling
iii. Fermentation
iv. Irradiation
b) Briefly explain process of Canning of different foods.

9. a) What do you understand by microwave heating? Give its application in food processing.
b) Discuss various bacterial fermented foods and their characteristics.

10. a) Explain term ‘Minimally Processed Fresh Foods’. Also give advantages of these products.
b) Discuss physical, chemical and microbiological changes that occur during food storage and distribution.

Section B - OTQ (ObjectiveTypeQuestions)
1. Explain the following briefly in 2 –3 lines:
I. Product development
II. HTST pasteurization
III. Emulsions
IV. Cryogenic Freezing
V. Marinating

2. Differentiate between the following:
i) Primary processing and Secondary processing of cereals
ii) Preservation and Fermentation
iii) Guar gum and Gellan gum
iv) Autoxidation and lipolysis
v) Spray drying and Roller drying

3. Match the following:
LIST -I                                                    LIST -II
I Irradiation                                            A -18˚C to -40˚C
II Freezing                                              B Kilograys
III Stability of dough                           C Compressimeter
IV Chilling                                              D Farinograph
V Softness of baked products             E 0˚C to 5˚C