Food Quality Management — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

6. (a) Persistent Organic Contaminants (POCs) pose a significant risk to food safety and environmental health. Explain. (10) (b) What is food quality management? Discuss the Techno-managerial approach used in food industry. ( 8 ) Attempt five questions in all. All parts of the question should be attempted together. 1. Answer briefly (2-3 lines). (Any nine) (2x9=18) (vi) Reactive Oxygen Species (vii) Food contamination (viii) Hazard (x) Quality design 2. Write short notes on: (Any three) (6X3=18) (a) Core developments in FQM (b) Food contaminants from food processing and packaging (c) Quality Management functiions (d) Volatile Organic Compounds in food 3. Differentiate between: (Any three) . (6x3=18) (i) Quality Control and Quality Assurance (ii) Food recall and food trace.ability (iii) Furans and Methyl furans (iv) PAH5s and PBB's 4. (a) How quality dimensions are relatable to product quality? (6) (b) Why Incinerators are banned in India. Comment. 5. (a)Describe the quality concept model which influences the quality of food. (8) (b) Discuss the emergence of veterinary residues leading to AMR in the food chain. Explain how food production contributes to this issue.