problem 1:
a) describe different methods of preservation of foods.
b) What are the different causes of food spoilage? describe microbial spoilage of vegetable, fruits, cereal grains and meat.
problem 2:
a) describe different micro flora of milk. How do you make cheddar cheese?
b) describe different food borne infections with appropriate illustrations.
problem 3:
a) How do you screen microorganisms significant for production of commercial products?
b) Define the term fermentation. describe the range of fermentation process.
problem 4:
a) prepare an essay on solid state fermentations.
b) Illustrate industrial production of Citric acid.
problem 5: prepare brief description on the following:
• ATP Photometry.
• Association of molds and yeasts on foods.
• Sauerkraut.
• SCP.
• Microbial transformation process.
• Enrichment culture.
• Semi continuous culture.
• Cell harvesting.