IGNOU MFN 3 SOLVED ASSIGNMENT
MFN 3: Food Safety and Food Microbiology
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| Title Name | IGNOU MFN 3 SOLVED ASSIGNMENT |
|---|---|
| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | MASTER DEGREE PROGRAMMES |
| Course Code | MSCDFSM |
| Course Name | Master of Science (Dietetics and Food Services Management) |
| Subject Code | MFN 3 |
| Subject Name | Food Safety and Food Microbiology |
| Year | 2025 2026 |
| Session | - |
| Language | English Medium |
| Assignment Code | MFN 3/Assignment-1/2025 2026 |
| Product Description | Assignment of MSCDFSM (Master of Science (Dietetics and Food Services Management)) 2025 2026. Latest MFN 03 2025-26 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BEGC-131 (BAG) 2025-26 Assignment is for January 2026 Session: 30th September, 2026 (for December 2025 Term End Exam). Semester Wise January 2025 Session: 30th March, 2026 (for June 2026 Term End Exam). July 2025 Session: 30th September, 2025 (for December 2025 Term End Exam). |
| Format | Ready-to-Print PDF (.soft copy) |
📅 Important Submission Dates
- July 2025 Session: 15th November, 2025
- Session: 1st January, 1970
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• Guidelines: Strictly follows 2025-26 official word limits.
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MFN 003 (July 2025) - ENGLISH
ASSIGNMENT 3
TMA-3
Food Microbiology and Safety
Course Code:MFN-003
Assignment Code: MFN-003/AST-3/TMA-3/25-26
Last Date of Submission: 31st December, 2025
Maximum Marks:100
This assignment is based on Units 1 -14 of the MFN-003 Course.
(80 Marks)
Section A -Descriptive Questions
There are ten questions in this part. Answer all questions.
1. a) What is genetic modification? Explain with examples.
b) Define hazards and elaborate types of hazards associated with food.
c) Define and classify preservatives.
2. a) Define food safety in terms of absolute and relative food safety. Elaborate on the growth cycle of bacteria with the help of a diagram.
b) Explain the role of following factors in growth of microorganisms:
i) Temperature
ii) Moisture
3. a) Briefly explain spoilage of following foods:
i. Fish and sea foods
ii. Milk and Milk Products
b) Give symptoms, foods involved & preventive measures of the following diseases:
i. Salmonellosis
ii. Staphylococcal Poisoning
4.a) Briefly describe steps for investigation of an outbreak of a food-borne diseases.
b) Describe the harmful effect of following toxicants present in food:
i. Tetrodotoxin
ii. Ciguatera
5. a). 'Antinutritional factors interfere with the assimilation of nutrients in our body.' Justify the statement with suitable example.
b) Give function and role of following in foods:
i. Food Colours
ii. Emulsifiers
6. a) Describe the food safety measures on wheels, wings and waves.
b) Give the role of cleaning agents in maintain sanitation in food service establishment.
7. a) What do you understand by the term 'GRAS'? List a few GRAS chemicals that are widely used.
b) Elaborate on the need and Principles of HACCP.
8. a) "Different products require different packaging." Justify the statement enumerating the different packaging methods used in the food industry.
b) Briefly describe the following:
i. Codex Alimentarius and Codex India
ii. Voluntary based Product Certification
9. a) What is adulteration? What are the reasons for adulterations?
b) Enlist any four adulterants used in food giving their harmful effects.
10. a) Describe the basic criteria to be considered while selecting equipments and utensils of a catering establishment.
b) Define personal hygiene. Explain how skin and personal habits can be a source of microbial contamination?
Section B - OTQ (Objective Type Questions)
1. Explain the following briefly in 2-3 sentences each:
i) Tempeh
ii) Champagne
iii) Fission
iv) Amoeba
v) Thermoduric organisms
vi) Arsenic Poisoning
vii) Scarlet fever
viii) ERH
ix) Bar Code
x) Risk Analysis
2. Differentiate between the following set of terms with examples:
i) Food contamination and Food adulteration
ii) Risk assessment and Risk Communication
iii) Aflatoxicosis and epidemic dropsy
iv) Food infection and Food intoxication
v) CAP and MAP
3. Match the items in List I to items in List II :
| List I | List II |
|---|---|
| I Lactobacillus sp | A. Beer |
| II Yeast | B. Puffer fish poisoning |
| III Hyphae | C. Bovine Spongiform Encephalopathy |
| IV Prion | D. Fermented Milk |
| V Sauerkraut | E. Dairy Fermentation |
| F. Fermented Cabbage | |
| G. Moulds |
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| Course Name | Master of Science (Dietetics and Food Services Management) |
| Course Code | MSCDFSM |
| Programm | Courses |
| Language | English |
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