Food Science and Technology question papers

Please provide me question paper for Food Science and Technology examination of JNTU Hyderabad?

[Quick Sam]

Here I am giving you question paper for Food Science and Technology examination of JNTU Hyderabad below :

SET :1
Give an account of nutritive values of various foods?
Discuss various physical and chemical properties can influence microbial growth of food?
Briefly comment on microorganisms associated with cured meats and cured meat preservation methods?
What are different kinds of ionizing radiations and their use in food preservation?
Comment on beer as fermented product?
Enumerate the steps involved in production and spoilage of high fructose corn syrup?
Discuss the microorganisms importance in food industries?
Briefly explain the over view of food borne diseases with examples.
SET : 2
Discuss the importance of Biotechnology in modern food industries?
Comment on various intrinsic and extrinsic factors of foods which can influence microbial growth?
Explain the importance of pasteurization in preservation of milk?
Explain the importance of effected metabolism by freezing and subfreezing temperatures in food preservation ?
Write a note on production of beer?
Comment on use of microbiological quality criteria and role of various agencies in quality control?
Give an account of microorganisms used in food industries?
Discuss bacterial food-borne diseases with examples?

SET :3
Explain various Biotechnological processes involved food industries?
Comment on various intrinsic and extrinsic factors of foods which can influence microbial growth?
Discuss in detail the preservation of vegetables?
Explain how chemical and enzymatic changes occur in freezing and storage?
Discuss the importance of raw material and the production of beer?
Discuss the importance of food quality by giving atleast three case studies?
Discuss various artificial and natural sweeteners and their importance
Briefly explain the over view of food borne diseases with examples.

SET : 4
Discuss the importance of Biotechnology in modern food industries?
Discuss various physical and chemical properties can influence microbial growth of food?
Explain the sequential steps involved in spoilage of milk and organisms responsible?
Explain principle and application of ultraradiation in food preservation?
Briefly describe steps involved in the production of beer?
Briefly explain the microbiological quality criteria and control measures?
Explore the utilization of microorganisms in food industries?
Briefly explain the over view of food borne diseases with examples.

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As per your request, I am forwarding you question paper of the Food Science and Technology, have a look.
Food Science and Technology question paper
Short Questions:
1. (a) Give TWO reasons why food is used in celebrating or remembering an occasion. (2 marks)
(b) Give TWO examples of food and describe how they are related to particular celebrations.
(2 marks)
(c) People of certain regions do not eat certain food on specific days. Give TWO examples.
(2 marks)
Total: 6 marks
2. Describe TWO customs associated with eating, that may be seen as strange or offensive to others from
different cultures. Indicate the cultures involved. (4 marks)
Total: 4 marks
Data analysis questions:
3. (a) Australia has no distinct cuisine. Explain why you think this may be the case. (2 marks)
(b) Modern Australian cuisine is known as “fusion”. Explain why this term is used. (1 mark)
Total: 3 marks
4. With reference to the differences of the dietary patterns of Asian and Western cultures, explain why
cardiovascular diseases is more common for people adopting dietary pattern of Western cultures.
(4 marks)
Total: 4 marks
HKDSE-TL (FOOD) 2-3 (Sample Paper) 58
5. (a) Customs have an impact on the food we eat or the way we eat. Other than types of foods eaten,
list TWO other religious customs that are associated with food. (2 marks)
(b) Use the information in the Religion and Food Table (below), to make recommendations regarding
a choice of each course for a Jew & a Hindus. (6 marks)
Type of Food Jewish Hindu
Vegetables, fruits
& nuts
Yes Yes
Alcohol Yes No
Lamb Kosher Some
Beef Kosher No
Pork No Some
Animal fats No Some
Fish With scales, fins & backbone With fins & scales
Shellfish No Some
Chicken Kosher Some
Eggs Yes Some
Milk Products No rennet (used for curdling
milk for cheese)
No milk products with meat
No rennet (used for curdling
milk for cheese)
Western Banquet Menu
Choice of Appetizers:
Shrimp Cocktail
Smoked Salmon Napoleon
Lobster Bisque
New England Clam Chowder
Mixed Greens with House Vinaigrette
Caesar Salads
Choice of Entr es:
Filet Mignon with Mushrooms & Onions
Linguini with Red or White Clam Sauce
Grilled Marinated Chicken Breast
Stuffed Shrimp with Crabmeat
Choice of Dessert:
Tiramisu
Cheesecake
Total: 8 marks
Essay Question:
6. Compare Szechuan and Cantonese cuisines. Discuss how and why each cuisine had developed differently.
(15 marks)
Total: 15 marks
HKDSE-TL (FOOD) 2-4 (Sample Paper) 59
SECTION B FOOD SCIENCE AND TECHNOLOGY EXTENDED STUDY
Answer ALL questions in this section.
Short questions:
1. Wheat flour is the major ingredient used in the production of bakery product.
(a) Describe the chemical reactions occurred for the development of crust color. (1 mark)
(b) Describe the biological reactions that take placed during bread baking. (4 marks)
Total: 5 marks
2. A stable food system is a dispersion containing two phases of a continuous phase and a dispersed phase.
(a) What are the colloidal dispersions? (2 marks)
(b) Describe the aggregation of food colloids. (3 marks)
Total: 5 marks
Data analysis questions:
3. Nutrient composition of various types of food items as listed in the following table:
Food items (100g) Protein (g) Carbohydrate (g) Fat (g) Cholesterol (mg) Energy (kcal)
Fresh tuna fish 30 0 1.18 33 131
Hard boiled egg
(~50g/each) 12 2 10 426 148
Cottage Cheese
(Low fat) 13.8 3.5 1.8 8.3 90
(a) Which one of the food items is more perishable than the others? Give TWO reasons to support
your answer. (3 marks)
(b) It is not recommended for adult to take more than one egg per day. Why? (2 marks)
(c) What is the name of dairy carbohydrate in cottage cheese? (1 marks)
Total: 6 marks
HKDSE-TL (FOOD) 2-5 (Sample Paper) 60
4. The ingredients and processing steps for manufacture of frozen spaghetti are given as follows:
Ingredients used: 30 kg Spaghetti
3 kg water
90g salt
6 kg frozen beef
6 kg tomato sauce
Processing steps:
in-process steps for food preparation
heat processing for minced beef and spaghetti
packaged in a aluminum foil container as finished product
receiving of raw materials and ingredients
storage the product in freezer
distribution to sales outlets
(a) Explain how the ‘Hurdle technology’ is used in the food product. (3 marks)
(b) Develop a flow diagram in order for manufacture of frozen cooked spaghetti. (3 marks)
(c) Identify the critical control points (CCPs) for the whole process. (3 marks)
Total: 9 marks
Essay Question:
5. Properties of lipids do not only contribute to its uses in food product but also create problem in storage and
transport. Discuss. (15 marks)
Total: 15 marks
HKDSE-TL (FOOD) 2-6 (Sample Paper) 61
SECTION C FOOD PRODUCTION DEVELOPMENT
Answer ALL questions in this section.
Short questions:
1. Product analysis is an important part of food product development.
(a) Why is product analysis useful and important in development new food products? (2 marks)
(b) List THREE of the criteria that may be used when assessing a food product. (3 marks)
Total: 5 marks
2. Modern technology has affected many aspects of food technology, including packaging.
(a) What does modified atmosphere packaging (MAP) stand for? How does it help to extend the shelf
life of food? (3 marks)
(a) Give TWO examples of food products where MAP is used. (2 marks)
Total: 5 marks
Data analysis question:
3. The ingredients listed below have been developed for a lasagna produced as a home meal replacement.
Ingredients:
Minced beef Plain flour
Onion Butter
Green pepper Full fat milk
Mushroom Cheddar cheese
Beef stock Lasagna sheets
Herbs Tomatoes
(a) Suggest TWO sensory descriptors for each of the following areas that could be used on a star
diagram for rating this product when it is finished. (8 marks)
Appearance Taste Texture Smell
(b) Some of these lasagna ingredients are unsuitable for someone on a low fat diet. Using the table
below, name TWO unsuitable ingredients and give an alternative in each case. (4 marks)
Unsuitable ingredients Alternative
(c) Why might Coeliacs find this product unsuitable? What kind of diet do Coeliacs need to follow?
(3 marks)
Total: 15 marks
Essay Question:
4. Discuss the advantages and disadvantages of genetically modified (GM) ingredients / food on the
environment and consumers. (15 marks)