Discuss the nutritional role of various minerals.
See Answer →Discuss the concept and scope of public nutrition.
See Answer →Discuss the applications of the following in food industry:
i) Vitamin B12
ii) Vitamin A
How antioxidants delay the onset of rancidity?
See Answer →Briefly discuss the factors influencing lipid oxidation.
See Answer →What is role of food lipids in human diet? Mention important functional properties of
fats and oils.
Explain any one alteration occurring in the following foods during processing.-
i) Green leafy vegetable (particularly Spinach)
ii) Milk and milk product
iii) Meat
iv) Fish
Describe the role of sensory evaluation during product life cycle.
See Answer →Discuss the 12 D concepts used in sterilizing foods.
See Answer →Differentiate between the following and give appropriate examples:
i) Sol and Gel
ii) Foams and Emulsion
Differentiate between colloids and crystalloids? Give examples.
See Answer →Describe the role of enzymes and colors in the food industry.
See Answer →Briefly describe the application of proteins in the food industry.
See Answer →Discuss the food application of microbial polysachharide.
See Answer →Describe the role of enzymes and colors in the food industry.
See Answer →Briefly describe the application of proteins in the food industry.
See Answer →Discuss the food application of microbial polysachharide.
See Answer →Discuss the role of sugars in the appearance of food.
See Answer →Explain the significance of 4P’s of marketing in context of food
See Answer →Define food science and technology and discuss its scope in the context of dietetics and food service management.
See Answer →