. Describe the different test used for sensory analysis of food.

Explain the principle and methods involved in determination of protein and pectin in food

Explain the different approaches to measure the color of food materials

What is HACCP? Describe the befits and principles of HACCP.

Describe properties, advantages and applications of glass containers.

Explain the industrial products prepared from fruit and vegetables waste.

Describe the approaches to control chilling injury in fruits and vegetables.

What is a heat exchanger? Explain the applications and types of heat exchangers.

Explain in detail the different modes of heat transfer with suitable examples.

Classify the preservatives? Explain the mode of action of any two preservatives.

Describe the natural and microbial toxins in food and their effects on humans.

What is relationship between pH and the heat resistance of microorganism? Give detailed classification of food based on the pH of food.

Explain the chemical changes associated with food spoilage

Explain the process of manufacturing of red and white wine.

What feature should be considered for selection of proper site for a fruits and vegetables processing plant?

Explain the process of producing tomato juice and tomato puree

Describe the different material handling equipment in food processing industries.

Discuss the different methods to determine the moisture in food materials.

What is evaporation? Explain the different types of evaporators

Vygotsky’s socio-cultural theory