IGNOU DFSM Question Papers

Will you please give here sample question paper of Master of Science (Dietetics and Food Service Management (DFSM)) of IGNOU?

[Rajkumar Agarwal]

As you want I am here giving you sample question paper of Master of Science (Dietetics and Food Service Management (DFSM)) of IGNOU.

MSC DFSM sample paper

1. (a) Fill in the blanks : (6)

(i) ___ is used in the fermentation of dough for bread making.

(ii) Sauerlaaut is a fermented ___ product.

(iii) The only means of locomotion in bacteria is ____.

(iv) Fungal mycelium is composed of individual filaments called __

(v) ___ is the protein capsule of the virus.

(vi) Moulds produce toxins called ___.

(b) Define the following : (6)
(i) Putrefaction
(ii) Prions
(iii) Radicidation
(iv) Hazard
(v) Disinfectant
(vi) Food sanitation

(c) Give the full terms of the following : 6 x 1/2 = 3

(i) BIS
(ii) CAP
(iii) ETEC
(iv) GMP
(v) PCB
(vi) FAO

2. (a) What are the benefits of HACCP ? What steps should be followed to develop a HACCP plan ? (10)

(b) Name different international organisations and agreements in the area of food standardization and quality control. What is the role of ISO And WTO ? Discuss briefly. (2+4+4)

3. (a) What is risk management ? Discuss the general principles of risk management. (10)

(b) Differentiate between the following : (6)
(i) Vacuum and Gas packaging
(ii) Pasteurizationa and Sterilization
(iii) LTLT and HTST

(c) What are biodegradablep ackagingm aterials? (4)

4. (a) Briefly discuss the factors affecting the growth of microorganismsin food. (10)

(b) What are food-borned iseases? Name different gpes of food-borne diseases. Discuss the different types giving one example of each. (10)

5. (a) What is food preservation ? Write the preservation methods used to control And destroy microorganisms. Discuss any two In detail. (10)

(b) Write the cause of the following : (5)
(i) Bacillary dysentery
(ii) Lathyrism
(iii) Veno-occlusived isease
(iv) Epidemic dropsy
(v) Cholera

(c) Discuss anti-nutritional factors in foods. (5)

1. (a) Fill in the blanks : (6)

(i) ___ is used in the fermentation of dough for bread making.

(ii) Sauerlaaut is a fermented ___ product.

(iii) The only means of locomotion in bacteria is ____.

(iv) Fungal mycelium is composed of individual filaments called __

(v) ___ is the protein capsule of the virus.

(vi) Moulds produce toxins called ___.

(b) Define the following : (6)
(i) Putrefaction
(ii) Prions
(iii) Radicidation
(iv) Hazard
(v) Disinfectant
(vi) Food sanitation

(c) Give the full terms of the following : 6 x 1/2 = 3

(i) BIS
(ii) CAP
(iii) ETEC
(iv) GMP
(v) PCB
(vi) FAO

2. (a) What are the benefits of HACCP ? What steps should be followed to develop a HACCP plan ? (10)

(b) Name different international organisations and agreements in the area of food standardization and quality control. What is the role of ISO And WTO ? Discuss briefly. (2+4+4)

3. (a) What is risk management ? Discuss the general principles of risk management. (10)

(b) Differentiate between the following : (6)
(i) Vacuum and Gas packaging
(ii) Pasteurizationa and Sterilization
(iii) LTLT and HTST

(c) What are biodegradablep ackagingm aterials? (4)

4. (a) Briefly discuss the factors affecting the growth of microorganismsin food. (10)

(b) What are food-borned iseases? Name different gpes of food-borne diseases. Discuss the different types giving one example of each. (10)

5. (a) What is food preservation ? Write the preservation methods used to control And destroy microorganisms. Discuss any two In detail. (10)

(b) Write the cause of the following : (5)
(i) Bacillary dysentery
(ii) Lathyrism
(iii) Veno-occlusived isease
(iv) Epidemic dropsy
(v) Cholera

(c) Discuss anti-nutritional factors in foods. (5)

6. (a) Discuss the different types of environmental contaminants. Explain their influence on human health. (10)

(b) What is food adulteration ? List some common reasons for food adulteration. What are the harmful effects of food adulteration ? (10)

7 . Write short notes on any four of the following : (4x5=20)
(a) Package design considerations
(b) Disinfectants in food industry
(c) Food safety measures for street food
(d) Recent concerns in food safety
(e) Beneficial effects of microorganisms