Dr.

PANJABRAO DESHMUKH KRISHI VIDYAPEETH, AKOLA

SEMESTER END THEORY EXAMINATION
B.Sc. (Hons.) Agriculture
Semester : VIth New Term : IInd Academic Year : 2020-21
Course No. : FST-362 Title : Principals of Food Sciences and Nutrition
Credit : 2+0
Day & Date : 7/6/2021 Time : 3.00 – 5.00 Total Marks : 80

Note: 1) Solve ANY EIGHT questions from SECTION–A

2) Solve ANY TWELVE questions from SECTION-B
3) ALL questions from SECTION –C are compulsory
4) Send the PDF file of answer sheet to the email id of respective course teacher

SECTION-A
(Write the answer in 4-5 sentences only. Each question carries 4 marks)
Q. 1 Enlist different fields of food science and objectives of food science? 04
Ans. Fields of food science: 02
1) Food Microbiology
2) Food Chemistry
3) Food Engineering and Processing
4) Nutrition
5) Sensory Analysis
Objectives of food science: 02
1) To understand the functions of foods, which supply our nutritional and physiological
needs
2) To know how to select foods to meet our need for nutrients from available foods or
basic food groups.
3) To learn the methods of food preparation which blend acceptability with retention of
nutrients.
Q. 2 Define nutritional disorder and enlist major nutritional disorders 04
Ans. Nutritional disorder is a disease that results from excessive or inadequate intake of food and 01
nutrients which leads to conditions. It refers to any of the nutrient related diseases and
conditions that cause illness in humans.
Major nutritional disorders 03
1. Kwashiorkar
2. Marasmus
3. Xerophthalmia
4. Nutritional anemia
5. Endemic goiter
6. Flurosis
Q. 3 Describe pasteurization and enlist methods of pasteurization 04
Ans. Pasteurization is a heat treatment that kills part but not all of the microorganisms present in 02
foods and the temperature applied is below 100OC . Heating may be by steam, hot water, dry
heat or electric currents. Products are cooled promptly after the heat treatment.
Methods of pasteurization
1) High temperature short time 02
2) Low temperature long time
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Q. 4 Enlist important chemical properties of food and write in brief about carbohydrates. 04
Ans. In general, chemical properties of food means the elemental presents in it such as 03
1) Carbohydrates
2) Amino acid and protein
3) Lipids
4) Other components
5) Osmotic pressure
6) Food dispersion
7) Food sols and gels
8) Emulsion
9) Browning of food
10) Formation of foam
Carbohydrates: It is defined chemically as neutral compounds of carbon, hydrogen and 01
oxygen. It comes in simple forms such as sugars and in complex forms such as starches and
fiber. The body break down most sugars and starches into glucose, a simple sugar that the
body can use to fed its cell.
Q. 5 Enlist important reaction of fatty acid and explain in brief antioxidant 04
Ans. Important reaction of fatty acid are 02
1) Lipolysis
2) Autoxidation
3) Antioxident
4) Pro-oxidant
Antioxidant: An antioxidant is a molecule that can delay onset, or slow the rate of oxidation 02
of oxidisable material. Oxidation reactions can produce free radical. In turn, these radical can
start chain reaction. Antioxidants terminate these chain reactions by removing free radical
intermediates, and inhibit other oxidation reaction by acting as hydrogen donors or free
radical accepters.
ROO + AH ROOH + A
Q. 6 Define mineral and enlist types of mineral with examples. 04
Ans. Mineral: Is a chemical element required as an essential nutrient by organisms to perform 01
functions necessary for life.
Types of Minerals
1) Macro Minerals: The minerals present in more than 0.05 per cent in the human body 03
are defined as macro minerals. Ex. Calcium, Phosphorus
2) Micro Minerals: The minerals present in less than 0.05 per cent in the human body
are called micro minerals. Ex. Iron, Sulphur, Zinc
Q. 7 Define food spoilage and classify the foods by ease of spoilage 04
Ans. Food spoilage is the process in which food deteriorates to the point that it is not edible to 01
humans or its quantity of edibility becomes reduced.
Classification
1) Relatively stable or non-perishable foods: Foods that do not spoil unless handled 03
carefully. Ex. Grain, Flour, Pulses etc.
2) Protectable or semi-perishable foods: Foods those remains unspoiled for a fairly
long period if properly handled and stored. Ex. Potatoes, Apples etc.
3) Perishable Food: Food that spoil readily unless special preservative methods are
used. Ex. Milk, Eggs, Meat etc.
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Q. 8 Enlist the principles of food preservation 04
Ans. Principles of food preservation 04
1. Prevention or delay of microbial decomposition of food
 By keeping out micro organisms (asepsis)
 By removal of micro organisms (filtration)
 By hindering the growth or activity of micro organisms (use of low temperature,
drying, creating anaerobic condition or using chemical)
 By killing the micro-organisms (using heat or irradiation)
2. Prevention or delay of self decomposition of food
 By destruction or inactivation of food enzymes (blanching or boiling)
 By prevention or delay of purely chemical reactions (use of antioxidants to prevent
oxidation)
3. Prevention of damage by insects, animals, mechanical causes etc (use of fumigants,
cushioning, packaging etc.)
Q. 9 Enlist factors affecting growth of micro organisms and explain any one in brief 04
Ans. Factors affecting growth of microorganisms 03
1) Nutrients and other constituents in foods
2) Acidity
3) Water content
4) Physical and environmental factors
5) Availability of oxygen
6) Presence of inhibitory substances
7) Biological structure
Explain any one…….. 01
Q.10 Classify carbohydrate with examples? 04
Ans. Carbohydrates classified as below 04
1) Monosaccharides: Monosaccharides are simple carbohydrate containing between
three to eight carbon atoms but only those with five and six carbon atoms are
common. Ex. Glucose, Fructose
2) Disaccharides: Disaccharides contain two mono saccharides linked together by
glycosidic bond. Es. Sucrose, Maltose, Lactose.
3) Oligosaccharides: Oligosaccharides contains 3 – 10 monosaccharides units linked
together by glycosidic bonds. Ex. Rafinose, Stachyose
4) Polysaccharides: A polysaccharides contains more than 10 monosaccharides units
linked together by glycosidic bond. Ex. Starch, Cellulose.
SECTION-B
(Write the answer in one sentence only. Each question carries 2 marks)
Q. 11 (Answer in one sentence/ Do as directed/Define)
a) Enlist physical properties of food
Ans 1) Shape and size 2) Density 3)Specific gravity 4) Porosity 5) Surface area 6) Volume
b) Define Malnutrition
Ans Malnutrition defined as the cellular imbalance between the supply of nutrients and energy
and the body’s demand for them to ensure growth, maintenance and specific functions.
c) Define Diet
Ans Diet is the sum of food consumed by a person or other organism.
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d) Define saturated fatty acid
Ans These fatty acids are straight chain containing no double bond.
e) Define food science.
Ans The discipline in which the engineering, biological and physical sciences are used to study
the nature of foods, the causes of deterioration, the principles underlying food processing
and the improvement of foods for the consuming public.
f) Define blanching
Ans Blanching is a mild heat treatment given to vegetable before canning, freezing or drying to
prevent self decomposition of food by destroying enzymes.
g) Enlist sensory properties of food
Ans 1) Appearance 2) Flavor 3) Taste 4) Texture 5) Aroma 6) Sound
h) Define Flavorant
Ans Flavorant is defined as a substance that gives another substance flavor, altering the
characteristics of the solute causing it to become sweet, sour, tangy etc.
i) Define protein and enlist its classification with examples.
Ans Protein is large bio molecules or macromolecules consisting of one or more long chain of
amino acid residues.
Classification of proteins:
1) Simple proteins: Albumin, Globulins
2) Conjugated protein: Phosphoprotein, Glycoprotein
3) Derived protein: Peptides
j) Enlist types of bioactive compounds
Ans 1) Flavonoids 2) Carotenoids 3) Polyphenols
k) Define Nutrition.
Ans The process of taking in food and using it for growth, metabolism and repair.
l) Define fermentation
Ans The chemical breakdown of a substance by bacteria, yeasts or other microorganisms,
typically involving effervescence and the fiving off of heat.
m) Define Asepsis
Ans Asepsis refers to keeping out the micro organisms from the food by making use of either
natural covering or providing artificial covering around the food.
n) Long form of UNICEF
Ans United Nations International Children’s Educational Fund

SECTION-C
(Choose the correct option. Each question carry 1 mark)
Q.12 1) IS an important physical property characterizing the texture and the quality of dry and
intermediate moisture foods
a) Surface area b) Porosity
c) Specific gravity d) Density
2) The bond angle in water molecule is
a) 102.50 b) 103.50
c) 104.50 d) 110.50
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3) IS the state of complete physical, mental and social well being not merely the absence of disease
or infirmity
a) Food science b) Nutrition
c) Food technology d) Health
4) World Health Day celebrated on
a) 7th April b) 7Th May
th
c) 8 June d) 7th August
5) Is a system in which distributed particles of one material are dispersed in a continuous phase of
another material
a) Food dispersion b) Osmotic pressure
c) Emulsion d) Food gel
6) Is an example of water soluble vitamins
a) Vitamin A b) Vitamin C
c) Vitamin E d) Vitamin D
7) Mid – Day meal programme was started from
a) 15th August, 1955 b) 15th August, 1960
c) 15th August, 1995 d) 15th August, 1975
8) Is the example of tetroses
a) Arabinose b) Ribose
c) Erythrose d) Glucose
9) Food that do not spoil unless handled carefully
a) Non perishable food b) Semi perishable food
c) Perishable food d) Essential food
10) Heating at temperature for 15 second is termed as high temperature short time method of
pasteurization
a) 82OC b) 62OC
O
c) 72 C d) 75OC
11) National Food Security Mission launched in
a) 2008 b) 2007
c) 2009 d) 2010
12) Blue Revolution related with
a) Oilseed production b) Fish production
c) Milk production d) Grain production
13) The breakdown of food tissue material is called
a) Food processing b) Catabolism
c) Anabolism d) Metabolism
14) The mineral present in less than 0.05 mg in the human body are called
a) Macro mineral b) Primary mineral
c) Major mineral d) Micro mineral
15) Are polymers of monosaccharides
a) Oligosaccharides b) Monosaccharides
c) Disaccharides d) Polysaccharides
16) Also known as sunshine vitamin
a) Vitamin A b) Vitamin K
c) Vitamin E d) Vitamin D
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17) Is an example of Hexoses
a) Arabinose b) Xylose
c) Glucose d) Ribose
18) Is an example of polysaccharide
a) Glucose b) Fructose
c) Starch d) Sucrose
19) The best temperature range for flavor evaluation in most of food material is
a) 1- 10 OC b) 10- 20 OC
O
c) 20- 30 C d) 30- 40 OC
20) World food day
a) 16th March b) 16th October
c) 18th October d) 16th November
21) Is an example of macro mineral
a) Iron b) Sulphur
c) Calcium d) Zinc
22) In adults, overweight is defined as a body mass index
a) 05 b) 10
c) 15 d) 25 or more
23) Yellow revolution related with
a) Coffee production b) Oilseed production
c) Grain production d) Fish production
24) Contain 3 – 10 monosaccharides units linked together by glycosidic bonds
a) Polysaccharides b) Monosaccharides
c) Oligosaccharides d) Disaccharides

******

Signature of course teacher Signature of Head of the Department

Name : Dr. P. D. Raut Name : Dr. W. P. Badole

Designation : Assistant Professor Designation : Head
College : College of Agriculture, Nagpur Department : Department of Agril. Chem. & Soil
Science
Mobile No. : 9970060273 Mobile No. : 9403015096
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