MFN 003 Solved Assignment 2021-22

 

MFN 003 Solved Assignment 2021-22

Food Microbiology and Safety

MFN 003 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.

Course Code: MFN 003

Assignment Code: MFN 003/AST-3/TMA-3 /21-22

Maximum Marks: 100

This assignment is based on Units 1 -14 of the MFN-003 Course.

Section A - Descriptive Questions

80

There are ten questions in this part. Answer all questions.

1. a) What is food microbiology? What aspect does it cover?

4

b) Define food hazard and enlist the four types of food hazards giving suitable examples.

4

2. a) Describe the stages of bacterial growth.

4

b) What are the factors affecting the growth of microorganism?

4

3. a) Enumerate the factors that make a food unacceptable in the context of food safety.

4

b) List four important factors that are involved in meat spoilage.

2

c) How do biological contaminants lead to food borne illness?

2

4. a) Give the symptoms, food involved and preventive measures of the following diseases:

5

i) Salmonellosis

ii) Botulism

b) Enumerate the anti-nutritional compounds present in the food.

3

5. a) What are food additives? Enlist their different classes and explain their role in foods?

4

b) Define the term food adulteration. Give the physical detection methods for the following adulterants:

4

i. Sugar solution in honey

i. Mineral oil in oils and fats

iii. Chicory in coffee

6. a) What is HACCP? Briefly discuss the principles of HACCP.

4

b) Define the term packaging. Briefly discuss its importance in context to food quality.

4

7. a) Explain briefly the natural occurring toxicants in plant foods.

4

b) Enumerate the various types of environmental food contaminants.

4

8. a) List few ways by which food handlers may act as an important source of transmitting food borne illnesses.

4

b) How can hazards associated with the staff be minimized?

4

9. a) Discuss the spoilage of following foods:

4

i. Poultry and Poultry Products

ii. Cereal and Cereal Products

b) What are “Prions”? Discuss any two diseases caused by prions?

4

10. a) Briefly elaborate on the following food regulations/agreements in the area of food standardization and quality control.

8

i. Food Safety and Standard Regulation, 2011

ii. Voluntary Based Product Certification

Section B - OTQ (Objective Type Questions)

20

1. Explain the following giving appropriate examples:

5

i) Listeriosis

ii) Water Activity

iii) Ergotism

iv) Food contaminants

v) Artificial sweeteners

2. Describe the relationship between the following sets of terms

2x5=10

i) Nutrition Labeling and Nutrition Claims

ii) Canning and Sterilization

iii) Food Packaging and Food Toxicity

iv) O-R potential and Spoilage of Meat

v) Food Borne Intoxication and Food Borne Infection

3. Fill in the blanks :

5

i) A few fermented dairy products are ………….and ………….

ii) Bacteria breakdown complex carbohydrates into …………..which results in..............of foods

iii) Moulds produce toxins called…………………….

v) Enterotoxigenic E. coli causes…………….

v) Reproductive process of yeast is known as ……………………

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MFN 003 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.

POST GRADUATE DIPLOMA IN AUDIO PROGRAMME PRODUCTION Master’s Degree Programmes (M.SC (DFSM) ASSIGNMENTS

Dear Learner,

You have to submit one assignment in each course, i.e. MFN 003, MFN 003 and MFN 006. All these are Tutor Marked Assignments (TMAs). Before attempting the assignments, please read the instructions provided in the Programme Guide carefully.

Kindly note, you have to submit these assignments to the Coordinator of your Study Centre within the stipulated time for being eligible to appear in the term-end examination. You must mention your Enrolment Number, Name, Address, Assignment Code and Study Centre Code on the first page of the assignment. You must obtain a receipt from the Study Centre for the assignments submitted and retain it. Keep photocopies of the assignments with you.

After evaluation, the assignments have to be returned to you by the Study Centre. Please insist on this and keep a record with you. The marks obtained by you will be sent by the Study Centre to the Student Evaluation Division at IGNOU, New Delhi.

Guidelines for Doing Assignments

There are five questions in each assignment, all carry equal marks. Attempt all the questions in not more than 500 words (each). You will find it useful to keep the following points in mind:

Planning: Read the assignments carefully. Go through the units on which they are based, make some points regarding each question and then rearrange them in a logical order

Organization and Presentation: Be analytical in your selection of the information for your answer. Give adequate attention to the introduction and the conclusion. Make sure that your answer is logical and coherent; has a proper flow of information.

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