Code No: RR422302 Set No.

1
IV B.Tech II Semester Regular Examinations, Apr/May 2008
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆⋆⋆⋆⋆

1. Discuss the importance of Biotechnology in modern food industries? [16]

2. Comment on various intrinsic and extrinsic factors of foods which can influence
microbial growth? [16]

3. Explain briefly on microorganisms associated with meats and meat preservation

methods? [16]

4. Comment on use of low temperature in food preservation? [16]

5. Explain in detailed the production of vinegar? [16]

6. Describe how microbiological ill health case studies were used in the evolution of
food quality? [16]

7. Enumerate the possibilities of genetic manipulations can be used in food industries?

[16]

8. Explore the significance of Botulism and its causative organism? [16]

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Code No: RR422302 Set No. 2
IV B.Tech II Semester Regular Examinations, Apr/May 2008
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆⋆⋆⋆⋆

1. Discuss the importance of Biotechnology in modern food industries? [16]

2. Briefly describe different molds and their role in food microbiology? [16]

3. Discuss the Chemical changes during meat processing with example? [16]

4. Briefly explain the importance of growth and metabolism aspects of microorganisms

at low temperatures? [16]

5. Comment on beer as fermented product? [16]

6. Write a note on how food industries practice quality criteria and control measures?
[16]

7. Comment on principles underlying in genetic manupulations can used in food in-

dustries? [16]

8. Discuss fungi and human beings with respect to food toxins? [16]

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Code No: RR422302 Set No. 3
IV B.Tech II Semester Regular Examinations, Apr/May 2008
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆⋆⋆⋆⋆

1. Enumerate Biotechnology principles used in food industries in sustaining the nu-

tritive value? [16]

2. Briefly describe different molds and their role in food microbiology? [16]

3. Explain the sequential steps involved in spoilage of milk and organisms responsible?
[16]

4. Discuss the significance of microorganisms and their growth activities at low tem-
peratures ? [16]

5. Explain fermented diary products and their defects towards spoilage? [16]

6. Briefly explain the microbiological quality criteria and control measures? [16]

7. Explore the utilization of microorganisms in food industries? [16]

8. Comment on fungal toxins and human health with an example? [16]

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Code No: RR422302 Set No. 4
IV B.Tech II Semester Regular Examinations, Apr/May 2008
FOOD SCIENCE AND TECHNOLOGY
(Bio-Technology)
Time: 3 hours Max Marks: 80
Answer any FIVE Questions
All Questions carry equal marks
⋆⋆⋆⋆⋆

1. Discuss the importance of Biotechnology in modern food industries? [16]

2. Briefly explain the importance of microorganisms in food industries? [16]

3. Describe factors influence rate and kind of spoilage of fish meat? [16]

4. Describe how microorganisms’ metabolism will be effected by freezing and subfreez-

ing temperatures? [16]

5. Comment on

(a) Coffee
(b) Cocao [9+7]

6. Describe how microbiological ill health case studies were used in the evolution of
food quality? [16]

7. Discuss the importance of methods of genetic manipulations and food industries?

[16]

8. Explain food borne viral out breaks with four examples? [16]

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