DVAPFV Solved Assignment English Medium 2024

DVAPFV Solved Assignment 2024 for January 2024 and July 2024 Session

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DIPLOMA IN VALUE ADDED PRODUCTS FROM FRUITS AND VEGETABLES (DVAPFV) 

BPVI-001: FOOD FUNDAMENTALS

Maximum Marks: 50

Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.

1. What is nutrition and digestion? Explain the needs of essential nutrient for human beings. Describe the digestive process.

2. Describe the major food processing sectors their problems and prospects.

3. Describe the packaging for fresh fruit and vegetables and processed products.

4. What is food deterioration? Explain the major factors affecting food deterioration. Describe the major types of spoilage of foods.

5. Explain the importance of processing of fruits and vegetables. Describe the by-products of horticultural produces and their possible uses.

BPVI-002: PRINCIPLES OF POST HARVEST MANAGEMENT OF FRUITS AND VEGETABLES

Maximum Marks: 50

Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.

1. Define maturity. Differentiate between physical and commercial maturity. Describe the different methods for determination of maturity of fruits and vegetables.

2. Enlist the different mode of transport for fresh horticultural commodity. Explain the various factors affecting transportation of fresh produce.

3. What is pre-cooling and describe its importance? Explain methods of pre-cooling.

4. Write principles of storage. Explain the factors affecting storage life. Enlist the low-cost storage structures used in rural areas.

5. Define dehydration. Explain theories of drying and dehydration. What are the advantages of dehydrated fruits and vegetables? Enlist common types of driers used for drying of fruits and vegetables.

BPVI-003: Food Chemistry and Physiology

Maximum Marks: 50

Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.

1. Explain the post-harvest physiology of fruits and vegetables. Describe the compositional changes occur during growth and ripening.

2. What is vitamin? Explain its role in human body. Differentiate between water soluble and fat-soluble vitamins.

3. What is chilling injury? Describe control of chilling injury. Differentiate between lowtemperature and high temperature disorders.

4. Define fermentation. Describe nutritional values of fermented foods. Give classification of fermented foods.

5. Explain in detail the technology of vinegar production by fermentation.

BPVI-004: Food Processing and Engineering-I

Maximum Marks: 50

Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.

1. Describe equilibrium moisture content (EMC). Write its relevance to food preservation.

2. Explain the importance of storage and requirements of storage. Write its advantages.

3. What is size reduction? Describe the principles and methods of size reduction.

4. Explain the factors influence dehydration. Describe drying rate curves.

5. What is Plant Layout? Write advantages of Good Plant Layout.

BPVI-005: Food Microbiology

Maximum Marks: 50

Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.

1. What is enzyme? Write the properties of enzymes. Define fermentation. Describe the types of fermentation.

2. Explain the principles of food preservation. Classify the foods based on perishability.

3. Describe the classification of foods according to pH. Define thermal death point (TDP).

Explain the procedure of its determination.

4. Describe conditions necessary for an outbreak of botulism.

5. Explain the characteristics of chemical preservatives of food. Write general rules for chemical preservation.

BPVI-006: Food Processing and Engineering-II

Maximum Marks: 50

Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.

1. Describe heat transfer systems with suitable examples.

2. Explain the effect of water activity on microbial growth and survival.

3. Write the beneficial effects of CA storage. Explain the methods of creating modified atmosphere conditions.

4. What are the fruits and vegetables wastes. Describe the by-products from fruit and vegetable wastes.

5. What is packaging? Describe its functions and types.

BPVI-007: Food Quality Testing and Evaluation

Maximum Marks: 50

Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.

1. Write definition of food quality. Explain the Classification of quality attributes.

2. What are Good Manufacturing Practices (GMP)? Describe Requirements for GMP for Food Industry.

3. What is texture? Describe the different parts of the texture measuring instruments/ devices.

4. Write definition of Sensory analysis. Explain the factors causing bias in sensory tests.

5. Describe the main agencies and institutions involved in formulation and implementation of standards for the quality of foods.

BPVI-008: Entrepreneurship and Marketing

Maximum Marks: 50

Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.

1. Explain the need for entrepreneurship. Write the benefits of self-employment.

2. Explain how to assess market for any business idea? What constitutes the market for your business idea, explain.

3. Discuss the meaning of marketing mix. Write it importance.

4. What is direct or indirect distribution? Explain the types of intermediaries.

5. Explain the meaning of growth and its measures. Discuss the stages of growth and challenges faced by the entrepreneurs. 

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