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I BPVI-021
No. of Printed Pages : 6
DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2015
00010
BPVI-021 : FUNDAMENTALS OF FOOD AND MEAT SCIENCE Maximum Marks : 50
Time : 2 hours
Note : Attempt five questions. Question no. 1 is compulsory. All questions carry equal marks.
1.
10x1=10 Fill in the blank (any ten) : Protective foods are rich in protein, vitamins (a) and (b) Night blindness is caused due to deficiency of Two water soluble vitamins are (c) and (d) Dietary fibers are made up of acid. Leucine is an essential (e) Precursor of vitamin A is (f) (g) Deficiency of vitamin D leads to a condition known as gland. (h) Bile juice is secreted by The elements required for bone formation (i) are calcium and Bacteria reproduces by a process called (j) fission. The controlled application of energy from (k) ionizing radiation is known as (1) Packaging of meat product in a pack without air is known as packaging.
BPVI-021
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2.
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3.
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Define body building food and give examples. What are the functions of carbohydrates in our body ? Why carbohydrates are known as quick energy food ? What do you mean by essential amino acid ? Give two examples. What are simple lipids ? Give examples. Name different myofibrillar proteins. Write the functions of calcium or phosphorus in our body. Name three hormones with the site of their production.
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4.
Write one function and one deficiency symptom of each of the following : 4x2=8 (i) Vitamin A (ii) Vitamin C (iii) Iron (iv) Iodine (b) Why bioflavonoids are considered as good 2 for health ?
5.
(a) Discuss digestion of carbohydrates in different parts of gastro intestinal tract. (b) Write the functions of bile salt. (c) What is the difference between food allergy and food intolerance ?
6.
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(a) What is meant by 'food borne infections' ? (b) Discuss different measures to be taken to prevent food borne illness. (c) What are the sources of microorganisms in food ?
BPVI-021
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7. (a) How microbial growth in food can be controlled by using physical agents ? (b) Write about meat preservation by curing. (c) Write a note on meat preservation by fermentation. 8.
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BPVI-021
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