IGNOU MFN 8 SOLVED ASSIGNMENT
MFN 8: Principles of Food Science
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| Title Name | IGNOU MFN 8 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 8 |
| Subject Name | Principles of Food Science |
| Year | 2025 |
| Session | - |
| Language | English Medium |
| Assignment Code | MFN 8/Assignment-1/2025 |
| Product Description | Assignment of MSCDFSM (Master of Science (Dietetics and Food Services Management)) 2025. Latest MFN 08 2025 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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MFN 008 (July 2025) - ENGLISH
TMA-5
Principles of Food Science
Course Code: MFN-008
Assignment Code: MFN-008/AST-5/TMA-5/25-26
Last Date of Submission: 28th February, 2026
Maximum Marks:100
This assignment is based on Units 1-14 of the MFN-008 Course.
Section A -Descriptive Questions
There are eight questions in this part. Answer all the questions.
1. a) The study of food science and technology is vast and pervasive. Comment on this statement giving the various areas and components covered under the subject..
b) Discuss the role of sugar in:
i) Baking of cakes
ii) Fermentation of alcoholic beverage
iii) Inhibition of microbial growth in jam and jellies
2. a) Discuss the food applications of the following:
i) Microbial polysaccharides
ii) Exudate gums
iii) Starches
b)What is autoxidation of lipid? Briefly explain the three steps involved in it.
3. a) Enumerate the 3 categories in which food protein sources are divided.
b) Briefly explain the functional properties of protein.
c) Mention the food applications of the followings:
i) protein isolates
ii) protein concentrates
4. a) Discuss the commercial/pharmacological applications of the following in food
industry: i) Vitamin C
ii) Vitamin D
iii) Copper
iv) Sulfur
b) What are natural pigments? Enumerate some of the novel sources of natural colourants.
c) What is Rheology of foods? What are the different textural parameters observed in foods?
5. a) Define the following terms based on their usefulness in the food processing:
i) Osmosis
ii) Viscosity
b) Define the following terms, giving suitable examples:
i) Gels
ii) Food emulsifiers
iii) Foams
6. a) What are the changes/alterations that occur as a result of heat in the following:
i) Milk
ii) Fruits and vegetables
b) Describe the mechanism of drying technique. Elaborate on the types of drying process used for dehydration of foods.
c) Define shelf life. Briefly explain the methods of shelf life examination.
7. a) Briefly explain the process and food application of the following thermal processing technique:
i) Pasteurization
ii) Canning
b) Why freezing is easiest and quickest method of food preservation? Explain its different methods briefly.
c) What are minimally processed foods? Enlist some of their advantages
. a) What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.
b) Enumerate the various factors influencing the heating under a microwave. Enlist any four industrial applications of microwaves.
c) Briefly describe the steps involved in rice processing.
Section B - OTQ (Objective Type Questions)
1. Explain the following briefly in 2-3 lines
(i) Fermentation
(ii) Food irradiation
(iii) Sweeteners
(iv) Caramelization
(v)Whey protein concentrates
2. What are the changes that occur during
i) Irradiation of meat
ii) Freezing of milk
iii) Freezing of egg
iv) Browning of canned fish
v) Storage of bread
3. Match the following:
| i) zymase | a cobalt 60 |
| ii) food irradiation | b food preserative |
| iii) sulphur dioxide | c microbial protein |
| iv) Curdlan | d Fermentation |
| v) scp | e Microbial polysaccharide |
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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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