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Food Tech Exam: Regulations & Quality

The document outlines the examination details for the B.Tech course in Food Technology & Management at Dr. Babasaheb Ambedkar Technological University, including the subject 'Food Regulation & Quality Control.' It specifies the exam date, duration, marking scheme, and instructions for students, including compulsory objective-type questions and options for solving detailed questions. The document also includes various questions related to food quality standards, regulations, and practices.

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Md. Sadique Sheikh
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26 views3 pages

Food Tech Exam: Regulations & Quality

The document outlines the examination details for the B.Tech course in Food Technology & Management at Dr. Babasaheb Ambedkar Technological University, including the subject 'Food Regulation & Quality Control.' It specifies the exam date, duration, marking scheme, and instructions for students, including compulsory objective-type questions and options for solving detailed questions. The document also includes various questions related to food quality standards, regulations, and practices.

Uploaded by

Md. Sadique Sheikh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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DR.

BABASAHEB AMBEDKAR TECHNOLOGICAL UNIVERSITY, LONERE


Regular Winter Examination – 2024
Course: B.Tech Branch: Food Technology & Management /Food Engineering Semester: VII
& Technology
Subject Code & Name: BTFT702 Food Regulation & Quality Control
Max Marks: 60 Date:07/02/2025
Duration: 3 Hr.

Instructions to the Students:


1. Each question carries 12 marks.
2. Question No. 1 will be compulsory and include objective-type questions.
3. Candidates are required to attempt any four questions from Question No. 2 to Question No.
6.
4. The level of question/expected answer as per OBE or the Course Outcome (CO) on which the
question is based is mentioned in ( ) in front of the question.
5. Use of non-programmable scientific calculators is allowed.
6. Assume suitable data wherever necessary and mention it clearly.
(Level/CO) Marks
Q. 1 Objective type questions. (Compulsory Question) 12
1 ISO 9000 standards was first released in 1
a. 1987 b. 1990 c. 1992 d. 1995
2 BIS stands for 1
a. Bharat b. Bureau of c. Bureau of d. Bureau of
Import Indian Indian System International
Standards Standards Standards
3 What is the ideal temperature for Pathogens to flourish? 1
a. 10℃ b. 37℃ c. 55℃ d. 90℃
4 What are the standards to determine quality? 1
a. Subjective b. Objective c. Both d. None of
methods methods methods these
5 Organoleptic estimation is a 1
a. Microscopic b. Chemical c. Objective d. Subjective
method method method method
6 How many acts are repealed by Food safety standards Act 2006? 1
a. 4 b. 5 c. 7 d. 8
7 Food safety standards Act 2006 passed and notified on 1
a. 24 July 2006 b. 24 June c. 24 August d. 24 May
2006 2006 2006
8 Consumer standards are also known as 1

Page 1
a. Legal b. Company c. Industry d. Grade
standards standards standards standards
9 Voluntary standards are also known as 1
a. Legal b. Company c. Industry d. Grade
standards standards standards standards
10 What is Umami? 1
a. Flavor b. Taste c. Texture d. Color
11 HACCP has _____ principles 1
a. 5 b. 9 c. 7 d. 4
12 Out of these quality standards which are mandatory standards? 1
a. Legal b. Company c. Industry d. Grade
standards standards standards standards

Q. 2 Solve the following. 12


A) Explain in detail about role of quality control in food industry. 6
B) State the salient features of FPO act. 6

Q.3 Solve the following. 12


A) Explain the quality standards in food industry. 6
B) Explain quality attributes of food products. 6

Q. 4 Solve Any Two of the following. 12


A) Explain various sensory evaluation of food 6
B) What are government standards for quality 6
C) Explain PFA in brief. 6

Q.5 Solve Any Two of the following. 12


A) Explain food adulteration and types of adulterants. 6
B) Explain ISO in brief. 6
C) Explain FSSAI? Write its importance for food production. 6

Q. 6 Solve Any Two of the following. 12


A) Write standard specifications for dehydrated vegetables. 6
B) Explain applications of biosensors to check quality of packaged 6
products

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C) Explain AGMARK in brief. 6
*** End ***

Page 3

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