Food Microbiology B.Tech Question Paper : jaduniv.edu.in

Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : B.Tech
Subject Name : Food Microbiology
Year/Sem : I/II
Website : jaduniv.edu.in
Document Type : Model Question Paper

Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/dspace.jdvu.ac.in/6164-Food%20Microbiology.pdf

Jadavpur University Food Microbiology Question Paper

Bachelor Of Technology (F.T.B.E.) Examination, 2009 :
(1st Year, 2nd Semester)
Time : Three hours
Full Marks : 100
Answer any five of the following questions.

Related : Jadavpur University Sensors & Transducers B.E Question Paper : www.pdfquestion.in/6161.html

All questions carry equal marks. :
1. What are the intrinsic parameters of food? How those parameters influence the growth of microbes in food? 4+16
2. How food is Contaminated with pathogenic organisms? How sanitation and hygiene can be maintained in a food processing plant? 5+15
3. Write down the steps involved in canning of fruits and vegetables. Discuss the types of spoilage occur in canned food. 16+4
4. Describe the method of preparation of two common fermented foods. Fermented food is digestible–explain. 8+8+4

5. (a) What is food poisoning?
(b) Name four organisms responsible for food poisoning.
(c) Ice used in food industry must be prepared using potable water–explain.
(d) What is the principle involved in the preservation of jam & jelly ?
(e) What are the major causes of food spoilage ?
(f) What are the principle of food preservation ? 2+4+3+2+3+6

6. (a) Write down the names of the microorganisms responsible for spoilage of the following food commodities :
(a) Bread and Bakery products, (b) Meat and Meat products, (c) Milk and dairy products, (d) Fruit and fruit juice.
(b) Name two chemical compounds used as food preservative.
(c) Low risk food and high risk food.
(d) Potable and palatable water must be used in food processing– explain.

(e) Indicate the proper food preservation method for the following food commodities :
(i) Fruit juice, (ii) Meat and fish, (iii) Potato and onion. 8+2+4+3+3
7. Write short notes on (any two) 2 x10
(a) Determination of microbial loading in a food sample.
(b) Practical rules for good sanitation.
(c) Botulism
(d) Modified atmosphere storage

Syllabus

FOOD MICROBIOLOGY :
Development of microorganisms in Food. Taxonomy, Role and significance of microorganisms in Foods. Intrinsic and Extrinsic parameters of Foods that affect microbial growth. Microorganisms important in Food Microbiology. General principles underlying spoilage and chemical changes of foods caused by microorganisms. Contamination, Preservation and Spoilage of different kinds of foods namely- fruits & vegetables, fish, meat, egg and their products, Milk and milk products. Fermented foods. Determination of the presence of microorganisms and / or their products in Foods by different techniques. Food borne infection and intoxication. Food sanitation, control and inspection.

Books

1. Modern Food Microbiology : James M. Jay.
2. Food Microbiology : W. C. Frazuir, D. C. West Hoff.

Microbiology :
The importance of microbes in food and fermentation industries. The microscope. Morphology of bacteria. Moulds and yeast. Dyes and staining techniques. Nutrition of microbes. Techniques of pure culture. Bacterial genetics. Differentiation and classification of bacteria. Bacterial viruses. Microbialrespiration of proteins. Disinfection and disinfectants. Pasteurization, sterilisation and arnoldization. Energy metabolism of aerobic and anaerobic microbes. Nitrogen fixation. Bateriology of air, water, milk and milk products, fish, fruit and vegetable.

Microbiology Laboratory :
General procedures for aseptic work. Study of microscope. Staining of bacteria and observation of size, motility, meta-chromatic granules, flagella capsules and spore. Morphology of yeasts and moulds. S. Cerevisiae. Cutilis, preparation ofnutrient broth and media with agar, gelation and special media for culture of microbes.

Technique of pure culture, plating by pour plate and streak plate methods. Determination of bacterial species. Anaerobic cultures. Effect of temperature, UV light, osmotic pressure, desiccation, pH, surface tension and oligodynamic action on growth of bacteria. Determination of thermal death and Thermal death point of bacteria.

Evaluation of growth modules and values of Dp. Growth constant for bacteria cells. Phenol coefficient, methylene blue reduction test. Hydrolysis of starch, liquefaction of gelatin, hydrolysis of casein and glycerides. Detection and accounting of coliform bacteria and Salmonella. Bacteriological examination of water, milk, dried fish and fish meal and canned foods.