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MFN 008 Solved Assignment 2021-22


MFN 008 Solved Assignment 2021-22

Principles of Food Science

MFN 008 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.

Course Code: MFN 008

Assignment Code: MFN 008/AST-5/TMA-5 /21-22

Maximum Marks: 100

This assignment is based on Units 1 -12 of the MFN-008 Course.

Section A - Descriptive Questions


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.


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.


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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.


4. Explain any one alteration occurring in the following foods during processing.-


5. a) What is role of food lipids in human diet? Mention important functional properties of fats and oils.


c) How antioxidants delay the onset of rancidity?


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


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.


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)


1. Explain the following briefly in 2 – 3 lines:


i) Rheology

ii) Cohesiveness

iii) Food irradiation

iv) Food Emulsifiers

v) Whey Protein concentrates

2. What are the changes that occurs during:


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:


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 of ________________

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MFN 008 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.


Dear Learner,

You have to submit one assignment in each course, i.e. MFN 008, MFN 008 and MFN 010. All these are Tutor Marked Assignments (TMAs). Before attempting the assignments, please read the instructions provided in the Programme Guide carefully.

Kindly note, you have to submit these assignments to the Coordinator of your Study Centre within the stipulated time for being eligible to appear in the term-end examination. You must mention your Enrolment Number, Name, Address, Assignment Code and Study Centre Code on the first page of the assignment. You must obtain a receipt from the Study Centre for the assignments submitted and retain it. Keep photocopies of the assignments with you.

After evaluation, the assignments have to be returned to you by the Study Centre. Please insist on this and keep a record with you. The marks obtained by you will be sent by the Study Centre to the Student Evaluation Division at IGNOU, New Delhi.

Guidelines for Doing Assignments

There are five questions in each assignment, all carry equal marks. Attempt all the questions in not more than 500 words (each). You will find it useful to keep the following points in mind:

Planning: Read the assignments carefully. Go through the units on which they are based, make some points regarding each question and then rearrange them in a logical order

Organization and Presentation: Be analytical in your selection of the information for your answer. Give adequate attention to the introduction and the conclusion. Make sure that your answer is logical and coherent; has a proper flow of information.

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