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[ BPVI-021

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2013

00907

BPVI-021 : FUNDAMENTALS OF FOOD AND MEAT SCIENCE Time : 2 Hours Maximum Marks : 50 Note : Attempt five questions. Question No. 1 is compulsory. All questions carry equal marks. 1.

(a) Fill in the blanks (any five): 5x1=5 (i) Dietary fibers are made up of (ii) Precursor of vitamin A is (iii) Fats are emulsified by during digestion. (iv) Food allergens are mostly in nature. (v) is a cured meat product prepared from leg part of pig. (vi) The complete destruction of all organisms is called as (b) Match the following given in column A and B. 5x1=5 A (i) vit A (A) Beriberi (ii) vit D (B) Ricket vit C (C) Scurvy (iv) vit K (D) Night blindness (v) vit Bl (E) Defective blood clotting

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2.

(a) (b) (c)

What is food ? State the physiological functions of food. What are the functions of carbohydrates in our body ?

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3.

(a) (b) (c)

Define essential amino acids. Give examples . Write the functions of protein. Write the composition of mammalian muscles.

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4.

(a)

Classify lipids on the basis of chemical nature. What do you mean by essential fatty acids ? Write the functions of two fat soluble vitamins.

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Name four hormones with their site of production. Write the role of hormones in carbohydrate metabolism. What are the functions of calcium in our body ?

4

Narrate the digestion of carbohydrate in human body. Write a note on bile.

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Define and classify food borne illnesses. Describe the physical methods of controlling microbial growth in food.

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(a) (b) (c)

6.

(a) (b)

7.

(a) (b)

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8.

Write short notes on following (any four) : 4x21/2=10 (a) Low temperature food preservation (b) Curing of meat (c) Fermentation (d) Hurdle Technology (e) Food allergy (f) Canning of meat

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