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M.F.N – 003
Food Microbiology and Safety IGNOU MFN 003 Solved Assignment 2022-23
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Assignment
I
1. a) Describe the role of microorganisms in fermented foods.
b) What are the hazards associated with food safety. Explain by giving suitable example.
2. a) Briefly discuss
the characteristic features and reproductive process of different forms of
fungi.
b) Describe the control
and destruction of microorganisms using high temperature processing.
3. a) Briefly discuss
the spoilage of the following:
(i) Fruits and
vegetables
(ii) Milk and milk
products
b)“Spoilage causes
chemical changes in food” Justify the statement.
c) List some common food
borne intoxications in human.
4. a) Give the
symptoms, food involved and preventive measures of the following diseases:
i) Aflatoxicosis
ii) Botulism
b) Explain briefly the
naturally occurring toxicants in plants foods.
c) Define food additives
and food adulterant.
5. a) Differentiate
between cleaning agents and disinfectants / sanitizers used to maintain hygiene
in a food service establishment. Give appropriate examples.
b) Define the term
packaging. Briefly discuss its importance in context to food quality.
6. a) Why is risk
assessment important? Enumerate the four steps involved in risk assessment.
b) List and discuss
some common adulterants found in food items.
c) Give functions and
examples of emulsifying and anti-caking agents as food additive.
7. a) Explain briefly
use of plastic and flexible films made from non-fibrous plastic polymers in
food packaging.
b) What is food
labeling? Write its requirements and bar coding in detail.
8. a) What do you
understand by the term HACCP? Discuss its significance.
b) Briefly discuss the
role of the following in the area of food safety.
i) World Trade
Organization
ii) ISO
iii) FAO/WHO
Assignment
II
1. Explain the following in 2-3 sentences. Also give the
structure wherever possible.
i) Genetically modified foods
ii) Water Activity
iii) Bacteria
iv) Temperature danger zone
v) Modified Atmospheric Packaging
vi) Chemical changes in fish
vii) Shigellosis
viii) Lathyrism
ix) Coextruded films
x) Personal hygiene
2. Describe the relationship between the following sets
of terms
i) Lathyrism and Food
adulteration
ii) Nitrogen and Gas
packaging
iii) Moisture and Food
spoilage
iv) Heavymetals and
food contamination
v) Infective hepatitis
and Oral Faecal Route
3. Match the following:
I Coffee A
Sudan III
II Non-permitted colour B Glassine
III Blast freezing C Liquid nitrogen (-196ºC)
IV Paper packaging D Stream of cold air (-40ºC or
lower)
V Cryogenic freezing E Chicory
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IGNOU MFN 003 Solved Assignment English Medium 2022-23 The Indira Gandhi National Open University has updated the IGNOU Assignment Status 2022-23 December Session so that students can know if their submission is completed or not. Now if you have also submitted your Assignment/Practical/Project till 15 December 2022 then you must be worried about the Assignment Status and Grade Card. So we decided to come up with https://ignouadmission.samarth.edu.in/ Assignment 2022-23.
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