Advanced Food Biotechnology M.Tech Question Paper : jaduniv.edu.in

Name of the University : Jadavpur University
Department : Food Tech & Bio-Chemical Engineering
Degree : M.Tech
Subject Name : Advanced Food Biotechnology
Sem : II
Website : jaduniv.edu.in
Document Type : Model Question Paper

Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/dspace.jdvu.ac.in/6568-Advanced%20Food%20Biotechnology.pdf

Advanced Food Biotechnology Question Paper :

Master Of Technology (FTBE) Examination, 2011 :
(2nd Semester)
Time : Three hours
Full Marks : 100

Related : Jadavpur University Advanced Fruits & Vegetables Technology M.Tech Question Paper : www.pdfquestion.in/6567.html

Use a separate Answer-Script for each part. :
PART – I :(60 marks)
Answer any three questions. :
All questions carry equal marks. :
1. a) What are vinegar and vinegar stock?
b) Discuss the commercial production of vinegar with a neat sketch of the bioreactor describing all the steps and parameters in vinegar fermentation.
c) ‘Some metal ions badly affect the quality of vinegar’ — discuss. 4+12+4

2. Discuss in detail the commercial production of alpha-amylase by surface culture fermentation method with a flow diagram followed by isolation and purification of the enzyme from mold bran. 10+3+7

3. a) Describe the method of preparation of an Indian social and tribal wine indicating the organisms involved and the region of consumption.
b) Write down in details the method of preservation of olives by fermentation. 10+10

4. a) Define ‘fermented food’. Classify fermented foods with examples (two examples for each category).
b) ‘Fermented foods are nutritions, digestible and safe’—why?
c) ‘Some individuals can not digest milk but can take dahi/ yogurt’ — why? 2+9+7+2

5. a) Discuss in detail role of lactic acid bacteria in food preservation and human health.
b) Answer any two of the following questions :
i) Discuss mechanism of action of alpha-amylase and amyloglucosidase in starch hydrolysis.
ii) Dilute solution of ethyl alcohol is produced by fermentation — why?
iii) Draw a flow diagram of commercial process for extraction and processing of fruit juice using enzymes.
iv) Define ‘Probiotic’. Name four probiotic organism . 12+4+4

PART – II : (40 marks)
Answer any two questions. : (2×20)
6. a) Define probiotics.
b) What are the beneficial effects claimed for probiotic foods?
c) Mention different forms of probiotics
d) State the factors which are important for probiotic culture solution mentioning the names of at least two largely used microbes for this purpose.
e) What is the principle of action of probiotics? Give examples of commercial application of probiotics.
f) Give an example of nutraceuticals (other than probiotic or broziotic) mentioning the health benefits claimed. 2+4+3+5+3+3=20

7. a) Classify different chromatographic techniques used for separation of proteins including enzymes.
b) Write the principle of affinity separation technique.
c) Show how can a protein be separated through chemisorption.
d) Give an application of dye ligand chromatography.
e) Write the principle of action of hollow-fibre extraction.
f) Explain with example how precipitation technique may be used in bioseparation. 4+4+3+2+4+3=20

8. a) Explain affinity complexation with example.
b) Give the dimension range of different types of filtration techniques.
c) What is the principal advantage of SCFE?
d) Write the full form of EPA and OSHA.
e) Write the criteria which make bacteriocin a potent preservative to be used in foods.
f) Write the differences between bacteriocin and therapeutic antibiotic.
g) Classify different types of antimicrobial metabolity produced by starter culture bacteria.
h) Show the purification technique of bacteriocin from the fermented broth (flow chart only). 4+2+1+1+3+3+2+4=20

PG/T/FTBE /1 :
Advanced Food Technology & Nutrition :
Recent advances in Food Technology on different Techniques of food preservation including thermal processing dehydration low temperature and CA storage, irradiation, fermentation, control of water activity and food additives. Food flavour and flavour evalution. Colour of Food and colour measurement.

Reheological properties of foods. Studies of various packaging materials. Enrichment and fortification of food. By-products utilisation.  Role of different constituents of foods in human nutrition. Problems on human nutrition in India.

Determination of nutritional status of individuals.  Different approaches to solve nutritional in India. Determination of nutritional status of individuals. Different approaches to solve nutritional problems.