Set No. 1

Code No: RR422302

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IV B.Tech II Semester Regular Examinations, Apr/May 2006 FOOD SCIENCE AND TECHNOLOGY (Bio-Technology) Time: 3 hours Max Marks: 80 Answer any FIVE Questions All Questions carry equal marks ⋆⋆⋆⋆⋆ 1. Describe how the nutritive values of food can be sustained by using Biotechnology principles? [16] 2. Discuss the factors can effect the growth of microorganisms associated with food? [16]

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3. List common contaminants of fish meat and details of preservative methods? [16]

4. Explain how chemical and enzymatic changes occur in freezing and storage? [16] 5. Discuss the importance of raw material and the production of beer?

[16]

6. Explain various process steps in the production of high fructose corn syrup? [16] 7. Briefly describe the various methods of genetic manipulations and food industries? [16]

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8. Explain briefly (a) Staphylococcal enterotoxins

(b) SEnteropathogenic Escherichia coli

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[8+8]

Set No. 2

Code No: RR422302

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IV B.Tech II Semester Regular Examinations, Apr/May 2006 FOOD SCIENCE AND TECHNOLOGY (Bio-Technology) Time: 3 hours Max Marks: 80 Answer any FIVE Questions All Questions carry equal marks ⋆⋆⋆⋆⋆ 1. Discuss the importance of Biotechnology in modern food industries?

[16]

2. Comment on various intrinsic and extrinsic factors of foods which can influence microbial growth? [16]

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3. Briefly explain general microbial profile and preservation of harvested vegetables? [16] [16]

5. Discuss the importance of raw material and the production of beer?

[16]

6. Write about food industries’ quality criteria and control measures?

[16]

7. Discuss various artificial and natural sweeteners and their importance

[16]

8. Explain in detail the Botulism and its causative organism?

[16]

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4. Discuss the enzymatic and chemical changes during freezing and storage?

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1 of 1

Set No. 3

Code No: RR422302

.in

IV B.Tech II Semester Regular Examinations, Apr/May 2006 FOOD SCIENCE AND TECHNOLOGY (Bio-Technology) Time: 3 hours Max Marks: 80 Answer any FIVE Questions All Questions carry equal marks ⋆⋆⋆⋆⋆ 1. Discuss the importance of Biotechnology in modern food industries?

[16]

2. Discuss the economic importance of foods and microorganisms?

[16]

3. Briefly comment on microorganisms associated with cured meats and cured meat preservation methods? [16] [16]

5. Write a note on fermented diary products production with an example?

[16]

6. Discuss production of mycoproteins as a source of food?

[16]

7. Discuss the microorganisms importance in food industries?

[16]

8. Write a note on different toxins of fungal organisms with an example?

[16]

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4. Explain in detail how ultraradiation is used in food preservation?

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1 of 1

Set No. 4

Code No: RR422302

.in

IV B.Tech II Semester Regular Examinations, Apr/May 2006 FOOD SCIENCE AND TECHNOLOGY (Bio-Technology) Time: 3 hours Max Marks: 80 Answer any FIVE Questions All Questions carry equal marks ⋆⋆⋆⋆⋆ 1. Write a note on how food industries are important with respect to nutritive value? [16]

2. Explain in detail with suitable example, how microbial contamination effects food industry? [16]

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3. Write a note on common vegetable spoilages by microbes with atleast three examples and their Preservation? [16] 4. Give an account of importance of low temperature in food preservation?

[16]

5. Give an account of bread as a fermented food?

[16]

6. Write about food industries’ quality criteria and control measures?

[16]

7. Explore the possibilities of plant gene expression among microorganisms and food industries? [16]

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8. Comment on (a) Patulin

(b) Aflatoxin

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[6+10]

Set No. 1 Accounts

1. Describe how the nutritive values of food can be sustained by using Biotechnology ... 4. Explain in detail how ultraradiation is used in food preservation? [16].

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