Describe construction of power cables. Also, explain various types of faults in power cables.

Describe the equipments required for the construction of a 66-33/11 KV substation.

Detection of adulteration in selected food products using simple home-based tests.

Compilation of information on adulterants and their testing methods as prescribed by FSSAI.

Compilation of information /reports on food fraud incidents in India or abroad.

Study of quality changes in edible oil during repeated deep frying and storage.

Identification of food products with declared food allergens on labels.
 

Compile the information/reports on the food safety incidents and food-borne disease outbreaks in India and abroad.

Prepare a list of national and international organizations involved in food safety.

Identification of food safety hazards and their sources.

Describe the concepts of food fraud, food safety surveillance and food defense. Explain their interrelationships, major threats, preventive frameworks (HACCP, VACCP, TACCP). Discuss the role of regulatory authorities in protecting public health and ensuring food system integrity, with suitable examples.

Explain the structure, roles and functions of major food regulatory bodies in South-East Asia. Compare their regulatory approaches, challenges in harmonisation, and contributions to public health protection, food safety governance and international food trade, with suitable examples.

Write the role of retail and voluntary food standards in ensuring food safety, quality assurance, consumer confidence and market access with suitable Indian and global examples.

 Describe the roles, responsibilities and interlinkages of major national food safety organisations in India for ensuring food quality, consumer protection and regulatory compliance.

Explain food safety and food quality concepts. Identify major hazards and spoilage causes. Write the role of HACCP, GMP, and GHP in preventing foodborne illnesses.

 Analyse the post-harvest handling, primary and secondary processing of spices and condiments, explaining their effects on quality attributes, and value addition. Illustrate how scientific processing and innovative products enhance shelf-life, market value and suitability for domestic and international trade, with relevant examples.

 Evaluate the processing of pulses by explaining the principles of wet and dry milling, key unit operations from cleaning to polishing, by-product utilisation, and the manufacture of value-added products such as besan, puffed pulses, papad etc.

Explain the need for processing of wheat and paddy and the principles of 10 milling. Describe the key operations such as grinding, sieving, debranning, and parboiling and their effects on grain structure, nutritional quality, and milling efficiency, with suitable examples.

 Discuss the principles and processes of fermentation in fruits and vegetables, highlighting the role of microorganisms, biochemical changes, quality and safety aspects and the impact of fermentation on nutritional value, shelf-life, and consumer acceptability, with suitable traditional and industrial examples.

 Explain the quality characteristics and parameters of raw materials used in food processing, describing their physical, chemical, microbiological and sensory attributes.