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M.SC. IN FOOD SAFETY AND QUALITY MANAGEMENT (MSCFSQM)
PG DIPLOMA IN FOOD SAFETY AND QUALITY MANAGEMENT (PGDFSQM)
Academic Session : January 2024 and July 2024
Assignment - 1
Course Code: MVP-001
Maximum marks: 50
Note: Attempt all the questions.
Q.1. How the fish gets contaminated? Discuss the guidelines for seafood processing to ensure optimum quality.
Q.2. Describe different physico-chemical properties of lipids and proteins.
Q.3. (a) What are the effects of food processing on vitamins?
(b) What are hyphenated techniques of instrumental analysis? Explain the advantages
of GCMS and LCMS.
Q.4. Describe in details different methods of food preservation.
Q.5. (a) Define the edible packaging and explain its advantages.
(b) Explain Duo-Trio test and ranking test for sensory evaluation of food.
Assignment - 2
Course Code: MVPI-001
Maximum marks: 25
Note: Attempt all the questions.
Q.1. Write a note on food spoilage.
Q.2. What beneficial role is played by the microbes in food processing? Explain with examples.
Q.3. Define and classify food borne diseases. What are the emerging food borne disease?
Q.4. Discuss the methods of detection of E.Coli.
Q.5. Explain immunological methods of rapid detection techniques for food microorganisms.
Assignment - 3
Course Code: MVP-002
Maximum marks: 50
Note: Attempt all the questions.
Q.1. Visit www.fssai.gov.in and list the Food Safety And Standard Regulations. Describe important features of the Food Safety and Standard (Labeling and Display) Regulation, 2020.
Q.2. Explain the role of BIS and AGMARK standards in maintaining Food Quality Standards.
Q.3. Discuss the FSSAI’s food import procedures.
Q.4. What is WTO agreement? Explain the similarities and differences between the SPS and TBT agreements.
Q.5. (a) Define codex and write its role in international trade.
(b) Describe different export promotion schemes which are in operation in the country.
Assignment - 4
Course Code: MVP-003
Maximum marks: 50
Note: Attempt all the questions.
Q.1. Visit www.fssai.gov.in and read Food safety and Standards (Licensing and Registration of Food Business) Regulations 2011. Comment on the General Hygienic and Sanitary practices to be followed by Food Business Operator engaged in catering.
Q.2. Differentiate between quality control and quality assurance. Describe the dimensions of food quality with respect to manufactured food and for a service.
Q.3. Explain the principles and practical aspects of risk communication.
Q.4. Discuss the benefits and barriers in implementing HACCP and write its seven principles.
Q.5. Define GAP and write its principles, objectives, potential benefits, challenges and elements.
Assignment - 5
Course Code: MVP-004
Maximum marks: 50
Note: Attempt all the questions.
Q.1. Describe all the audit activities followed for certifying a food industry.
Q.2. Give the documentation structure and clauses of ISO-9001: (2008).
Q.3. Explain the key elements and benefits of ISO 22000 and describe its documentation structure.
Q.4. Describe the technical requirements of laboratory management system (clause 5) of ISO 17025.
Q.5. Explain the role of IAF, ILAC, APLAC, QCI and NABL in the laboratory accreditation.
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