IGNOU MSCDFSM MFN 8 Principles of Food Science Solved Assignment ENGLISH

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MFN 008 (July 2026) - ENGLISH

ASSIGNMENT 5
TMA-5
Principles of Food Science
Course Code:MFN-008
Assignment Code: MFN-008/AST-5/TMA-5 /26-27
Last Date of Submission: 28thFebruary, 2027
Maximum Marks: 100
This assignment is based on Units 1 -12 of the MFN-008 Course.
Section A - Descriptive Questions (80 marks)
There are ten questions in this part. Answer all the questions.
1. a) Define food science and technology and discuss its scope in the context of dietetics
and food service management.
b) Discuss the role of sugars in the appearance of food.
c) Discuss the food application of microbial polysachharide.
(4)
(4)
(2)
2. a) Briefly describe the application of proteins in the food industry.
b) Describe the role of enzymes and colors in the food industry.
c) Differentiate between colloids and crystalloids? Give examples.
(4)
(4)
(2)
3. a) Differentiate between the following and give appropriate examples:
i) Sol and Gel
ii) Foams and Emulsion
b) Discuss the 12 D concepts used in sterilizing foods.
c) Describe the role of sensory evaluation during product life cycle.
(2+2)
(3)
(3)
4. Explain any one alteration occurring in the following foods during processing.-
i) Green leafy vegetable (particularly Spinach)
ii) Milk and milk product
iii) Meat
iv) Fish
(2.5
each)
5. a) What is role of food lipids in human diet? Mention important functional properties of
fats and oils.
b) Briefly discuss the factors influencing lipid oxidation.
c) How antioxidants delay the onset of rancidity?
(4)
(3)
(3)
6. a) Discuss the applications of the following in food industry:
i) Vitamin B12
ii) Vitamin A
b) Discuss the nutritional role of various minerals.
(3+3)
(4)
7. a) What do you understand by the term “concentration” in food industry? Explain
various methods of concentration.
b) What changes can be observed in food due to concentration process?
c) Explain briefly steps involved in rice processing.
(4)
(3)
(3)
8. a) Differentiate between microwave and conventional heating.
b) Discuss the role of moulds in fermentation.
c) List the factors that affect taste quality.

 

Section B - OTQ (Objective Type Questions) (20 marks)
1. Explain the following briefly in 2 – 3 lines: (5)
i) Rheology
ii) Cohesiveness
iii) Food irradiation
iv) Food Emulsifiers
v) Whey Protein concentrates
2. What are the changes that occurs during: (10)
i) Baking of cereal
ii) Sprouting of legumes
iii) Freezing of egg
iv) Lipolysis in Lipid
v) Storage of bread
3. Fill in the blanks: (5)
i) The process of loss of liquid from gels causing their Shrinkage is called
ii) Enzyme involved in cheese production is
iii) The nutritional value of protein concentrate is expressed as
iv) The dark pigment produced by maillard reaction are termed
v) The tenderness of meat is tested with the help 

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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