Download LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034

LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY & FOOD PROCESSING
SECOND SEMESTER – APRIL 2012
FP 2951 - FOOD MICROBIOLOGY
Date : 24-04-2012
Time : 9:00 - 12:00
Dept. No.
Max. : 100 Marks
Part A
Answer all the questions:
10x2 =20
1. Define bio deterioration. Give two examples of chemical bio deterioration.
2. Define food spoilage. List any two organisms that cause food spoilage.
3. What is desirable fermentation?
4. What is SCP? Give two uses of SCP?
5. Write the steps involved in beer malting.
6. Name any four fungi that cause food spoilage.
7. What are starter bacteria? Give two examples.
8. Define symbiotic and metabiotic growth.
9. What are the preventive measures adopted to control microbial growth?
10. Define fermentation.
Part B
Answer any eight questions:
11. Write short notes on factors affecting fungal growth.
12. Write briefly on spoilage of any four fermented foods.
13. Give an account on bio preservation.
14. Give a detailed note on any two shellfish intoxication.
15. Differentiate food infection and intoxication with two examples each.
16. Write the steps involved in bread production.
17. What are the factors to be manipulated in bacterial food fermentations?
18. Write notes on mushroom cultivation.
19. Explain the production of monosodium glutamate by microorganism.
20. Give an account on beer production.
21. What are the causative factors of spoilage in cereals?
8x5=40
22. Represent bacterial food poisoning with a flow chart.
Part C
Answer any four questions:
4x 10=40
23. What is Quorum sensing? Explain with a diagram.
24. Classify starters. Add notes on role of starter.
25. Write in detail about viral food poisoning.
26. Write the four methods in characterization of SSO.
27. What are the organisms involved in vinegar production? Explain the steps in the production of
Vinegar.
28. What is contamination? Explain the different sources of contamination.
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