End Semester Examination, Dec. 2021
B.Sc. (FS&T) - Third Semester FOOD MICROBIOLOGY AND FOOD SAFETY (BFST-DS-302) Time: 3 hrs.
Max Marks: 100
No. of pages: 1 Note: Attempt FIVE questions in all; Q.1 is compulsory. Attempt any TWO questions from PART-A and TWO questions from PART-B. Each question carries equal marks. Q.1
Briefly explain the importance of microbiology and classification of microbes based on morphological structure and staining characteristics. 20
PART-A Q.2
Explain growth curve to include Stages, characteristics and factors affecting microbial growth. [CO1][L2]20
Q.3
Explain the importance and sources of food spoilage causing microbes in milk, meat, fish and canned products. [CO2][L3]20
Q.4
Define fermentation, types, application of fermentation and health benefits of fermented foods. [CO2][L2]20
PART-B Q.5
Explain the method of production of sauerkraut, cheese, yoghurt and tempeh. [CO4][L3]20
Q.6
Write in detail about food borne diseases, food infection and food intoxication. [CO3][L3]20
Q.7
Explain in detail about GMP, GHP and HACCEP.
[CO4][L3]20