Food Science B.SC Model Question Papers : alagappauniversity.ac.in

Name of the University : Alagappa University
Degree : B.SC
Department : Home Science
Subject Code/Name : Food Science
Semester : I
Document Type : Model Question Papers
Website : alagappauniversity.ac.in

Download Model/Sample Question Paper : NOV.2010 : https://www.pdfquestion.in/uploads/alagappauniversity.ac.in/3930.-B.Sc.HOMESCIENCE%20CBCS.pdf

Alagappa University Food Science Model Question Paper

Time : 3 Hours
Maximum : 75 Marks

Related / Similar Question Paper :
Alagappa University B.Sc Advanced Food Production Question Paper

First Semester

Part – A :
1. Define ‘simmering’.
2. What is meant by score card-
3. What are macroni products-
4. What is tannin-
5. Mention the types of carotenoid pigment in foods.

6. What is meant by enzymatic browning-
7. What are whey proteins-
8. Define white index of egg.
9. How poultry is classified-
10. Mention the types of adulterants

Part – B : (5 × 5 = 25)
Answer all questions.
11 a. Write a note on basic five food group.
(Or)
b. What is hedonic scale? Give its application in sensory evaluation.
12 a. What are fermented foods? Give advantages of fermentation.
(Or)
b. Explain the rancidity of fat.
13 a. Explain the effect of cooking on chlorophyll pigment in vegetables.
(Or)
b. Briefly explain the pectic substances in fruits.
14 a. Give the composition of milk.
(Or)
b. What are the points to be considered while selecting the fish?
15 a. What are intentional adulterants? How adulteration in milk is detected?
(Or)
b. Give the method of identifying adulterants in coffee and edible oils.

Part – C : (3 × 10 = 30)
Answer any three questions.
16. Discuss on moist heat method of cooking.
17. Enumerate on gelatinization.
18. Classify the pigments present in vegetables and fruits. Explain its properties and functions.
19. Describe the factors determining the quality and methods to know the quality of egg.
20. Describe the contamination of food by incidental adulterants.

Second Semester

Human Physiology : (CBCS—2008 onwards)
Time : 3 Hours
Maximum : 75 Marks
Part – A (10 × 2 = 20)
Answer all the questions.
1. Define Blood Pressure.
2. What is plasma?
3. What is lymph?
4. Define respiration.
5. What are the types of nephrons?
6. Define epidermis.
7. What are salivary glands?
8. Name the two main nervous system.
9. What is menarche?
10. List the endocrine glands with definite function.

Part – B : (5 × 5 = 25)
Answer all questions.
11 a. Give the functions of Red blood corpuscles.
(Or)
b. What are the functions of heart?
12 a. What are the functions of lymph nodes?
(Or)
b. Brief on structure respiratory tract with diagram.
13 a. Explain the structure of glomerulus with diagram.
(Or)
b. Explain the mechanism of thermogenesis.
14 a. Write the functions of liver in digestion of food?
(Or)
b. Discuss the functions of cerebellum.
15 a. Write a note on menopause.
(Or)
b. How bone is formed?

Part – C : (3 × 10 = 30)
Answer any three questions.
16. Enumerate on Cardiac cycle.
17. Discuss on inspiration and expiration of gases.
18. Explain the mechanism of urine formation.
19. Explain the structure of eye with neat diagram.
20. Explain the menstrual cycle.

Third Semester

Principles Of Nutrition : (CBCS—2008 onwards)
Time : 3 Hours
Maximum : 75 Marks
Part – A (10 × 2 = 20)
Answer all the questions.
All questions carry equal marks.
1. Define Nutrition.
2. What is balanced diet?
3. What is resting energy expenditure?
4. Define Joule?
5. Write any two food sources of carbohydrate?
6. What is fibre?
7. What is weaning?
8. Write any one physiological change in old age.
9. Which instrument do you use to measure fat fold thickness?
10. What is Body Mass Index?

Part – B : (5 × 5 = 25)
Answer all questions.
11 a. How do you measure height and weight? (Or)
b. Write a short note on malnutrition?
12 a. Write the differences between physiological fuel value and gross fuel value. (Or)
b. Explain the measurement of Basal metabolism by direct calorimetry.
13 a. Describe the important functions of Iron. (Or)
b. Explain the deficiency diseases of Vitamin-A.
14 a. Explain about predelivery nutritional care? (Or)
b. Give a brief account on Anorexia Nervosa.
15 a. Write short notes on clinical signs and symptoms of nutritional in adequacy. (Or)
b. What are the causes of malnutrition?